Tag: Hungarian

Chicken paprikash

~ Sophie ~ Leave a comment

A favourite of my mum’s, a nod to (some) of my heritage and a great option for a family meal. Creamy, nourishing, lightly spiced, it’s so much more than the sum of its parts. Feeds 2. DELICIOUS.

  • 4 skinless, boneless chicken thighs
  • 1 heaped tbsp plain flour
  • Salt and black pepper
  • 1 tbsp veg oil
  • 1 tbsp butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1½ tbsp paprika
  • Pinch of hot paprika
  • 2 tomatoes, chopped
  • 300ml chicken stock
  • 3 tbsp sour cream
  1. Mix flour, salt and pepper in a shallow bowl and dredge the chicken through this mixture
  2. Heat veg oil in a deep frying pan over medium heat
  3. When the oil is hot, fry the thigh fillets on both sides until browned (but not necessarily cooked through) and then remove and put on one side
  4. Turn the heat down and melt the butter
  5. Add the onion and fry gently until softened.
  6. Throw in the garlic and give it another couple of mins
  7. Then add the paprika and chopped tomatoes, stir in and continue frying until the tomatoes start to soften
  8. Pour over the chicken stock and stir thoroughly to combine
  9. Bring to the boil and place the chicken thighs back into the pan
  10. Reduce the heat and simmer for about 10 mins
  11. Stir through the sour cream, turn off the heat and season

Serve on some nutty brown rice with long stem broccoli or cucumber salad. You will thank me.

Goulash

~ Sophie ~ Leave a comment

A big family Sunday lunch classic and a nod to the Hungarian bit of my heritage. Goulash can take all sorts of forms, but this one is made with beef, no peppers, no sour cream, but with a solid hit of paprika. 100% simple, delicious and cosy.

  • 600g beef shin, cut into chunks
  • 600g of onions, chopped
  • 1 tbsp butter
  • 1 tbsp veg oil
  • 3 tbsp plain flour
  • 3 tsp paprika
  • ½ tsp garlic powder
  • Salt and pepper
  • 1 tbsp tomato puree
  • Large pinch hot smoked paprika
  • 600ml beef stock
  1. Mix the flour, 1 tsp paprika, garlic powder, salt and pepper
  2. Dredge the beef in the seasoned flour, shaking off the excess
  3. Heat oil and butter in a lidded casserole dish over a medium-high heat
  4. Fry the beef in batches, browning well on all sides
  5. Remove the beef, turn the heat right down and add a little more oil if needed
  6. Fry the onions gently until translucent
  7. Add the other 2 tsp paprika, the tomato puree, 2 tspnof the leftover flour in the bowl, and the hot paprika
  8. Stir in and cook for a minute
  9. Then pour over the beef stock, bring to the boil and pop the browned beef back in, along with any juice that has accumulated on the plate
  10. Cover and cook for 2 hours – either on the hob on a low-low temperature or in the oven at 160C fan
  11. The beef should almost be falling apart with succulent deliciousness. Check the seasoning, add a bit more salt, pepper or paprika as needed
  12. If you want to thicken the gravy a bit, put the pot on the hob and bring to a simmer. Either mix together equal parts of flour and butter to make a paste (beurre manié, ooh fancy!) Drop bits of the paste into the stew and stir in to achieve your desired thickness. Alternatively, mix a couple of heaped tsp of cornflour with a bit of water and pour in, stirring all the time
  13. Serve with egg noodles, dumplings or spaetzle. Or mashed potato or bread or rice. Any carb really. But whatever you choose, I highly recommend a cucumber salad on the side