Paprikash and Spaetzle
I’m not sure if you know this, but I am not a Hungarian Gammy.
I know, I know. Quite the shock.
And although I may not be a sweet little old grandmother, I do like to pretend while I’m in the kitchen. This is why I decided to make Chicken Parpikash with Spaetzle.
In case you didn’t know - that roughly translates into “Paprika Chicken with mini flour dumplings.”
I’d like to note that this picture does not give justice to the paprika party that will take place in your mouth. And if you don’t trust me, then obviously you have never eaten my food. And I’m a bit hurt.
Getting hungry yet?
I tried this dish as a teenager at a friends house for dinner. Gammy made it that night. She was an outstanding cook. So now I pass along a recipe, made vegetarian for all of you pie-hole fans. And of course, I’d like to share the Spaetzle recipe as well because even on it’s own, it was cray cray good. Like, Cray Cray
Okay, let’s get to it. This doesn’t take long at all (since we aren’t using real chicken!!) so you’ll be eating in about an hour.
PAPRIKASH (originally found here - modified by me)
Ingredients:
1/2 cup flour
3 tablespoons Paprika
Salt/Pepper
4 Pieces, Mock Chicken
3 tablespoons vegetable oil
1 cup chopped onion
1/8 t cayenne
3 cups broth
1 cup sour cream
Directions:
Mix flour, 2 T Paprika, and some S&P (use your judgement).
Dredge Chkn in mix and set aside.
Cook onion, cayenne, 1 T paprika in oil.
Add Chkn and cover in broth (I ended up using just under 3 cups of broth, FYI).
Bring to boil, then simmer for 10-20 minutes, or until Chkn is cooked.
Add 1/2 your Sour cream and the rest of the flour mix from step one. Add some stock from the paprikash and mix well.
Add back to Paprikash and simmer for five minutes. If it is too thick, add some water. Remove from heat, add remaining sour cream and serve over Spaetzel.
SPAETZLE (originally found here)
Ingredients:
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
2 large eggs
1/4 cup milk
3 tablespoons unsalted butter
2 tablespoons minced fresh chives
Directions:
In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
Bring a large pot of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don’t overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
*Hey guys! I didn’t want to do this method, so I just used two spoons, and made small tiny little baby dumplings and dropped them into a pot. It’s all the same. Just remember, these things are filling, so make them as small as possible.*
Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.
WOAH! Crazy, AMIRIGHT!
We had the best meal that night, and I can’t help but feel sorry for you, as you were not there. But fear not! That’s why I post all these amazing recipes. So you can cook at home, save money. eat healthier, and be like Gammy.
Don’t let me down. Not again.
Til next time,
Dave.
