Paprikash is meat stewed in tomato sauce with sour cream.
Paprikash is historically a dish invented by Hungarian shepherds. But you will never guess about this when tasting the final product – its taste is so gentle and rich. Poultry meat in a complex sauce, where there is both a red and a white beginning, acquires an elastic softness, and the pink-cream color of the sauce itself adds aesthetics to the perception. At least, this is how it happens with the culinary blogger Uncle Zhenya.
Stew
Ingredients (for two)
chicken – 2 breasts or 2 fillets; sour cream – 125 ml; onion – 3; tomato – 3-4; sweet pepper – 3; paprika – 2 tbsp. l .; flour – 2 tbsp. l.; olive oil; herbs; salt, pepper
For paprikash, wash, dry and cut the chicken into small pieces. Fry in a pan with olive oil for about 10 minutes until golden brown. Put in a separate bowl.
We prepare vegetables. Peel the onion, cut into small cubes. Remove the core from the peppers, cut into small squares. Cut the tomatoes into slices. Next is thermal work. Fry the onion for 3 minutes in a pan. Add pepper, fry for another 5 minutes, stirring. Add flour and paprika, mix, cook for another 2 minutes. Add tomatoes, stir, fry for another 5 minutes.
Pour sour cream into the pan, salt, bring to uniformity. Return the chicken to the pan, mix again, cover with a lid and heat for 2-3 minutes. Paprikash is ready! Decorate with chopped herbs before serving.
