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1 onion, diced
1/4 C. (approx.) oil
2-4 tsp. sweet Hungarian paprika (more is better!)
2 lbs. chicken pieces (usually legs and/or thighs)
1 tomato, diced
1 Italian green pepper, diced
2 tsp. Vegeta (spice mix available at many supermarkets, or online
HERE)
Marjoram
2 tsp. flour
1 C. sour cream
Saute the onion in the oil until it's translucent. Stir in the
paprika until it is evenly dissolved (4-5 seconds), then add the
washed and dried chicken pieces. Stir until the chicken evenly
picks up the red color (30-40 seconds). Add enough water to just
cover the meat, and set it to simmer at medium heat. Sprinkle in a
little marjoram.
Cook the mixure until the meat is just soft and about half the
liquid is gone.
Stir the flour into the sour cream, then add it to the stew and
stir until it is evenly mixed.
NOTE: This can also be made with beef cubes—add wine
according to taste
Source: Robert Kovacs
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