Paprikash
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
6 servings
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Calories
811 kcal
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Course
Main Course
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Cuisine
Hungarian
Paprikash
Description
This recipe starts by browning pheasant pieces in bacon fat or another fat, creating a flavorful base layer. Onions are then cooked in the same pot until browned at the edges, followed by adding Hungarian paprika, bay leaves, and roasted red peppers. Water is added to partially submerge the pheasant, and the dish simmers covered for up to two hours until the meat becomes tender.
The sauce develops a deep smoky paprika flavor enhanced by the sweetness of roasted red peppers and the richness from onion caramelization. Sour cream mixed with flour near the end creates a creamy, thickened consistency. This hearty dish is paired with soft dumplings made from a pancake-like batter of eggs, flour, water, and salt, which complement the saucy pheasant.
Paprikash is a comforting main course showcasing gamebird cooked slowly to absorb aromatic spices while maintaining moistness. Serving the dish warm with dumplings provides balance between tender meat, rich sauce, and tender doughy sides.
Variations include substituting pheasant with other birds such as chicken, quail, or rabbit. Adjustments to cooking time may be needed based on the meat choice. Cook dumplings by bringing the water and batter to a boil after the pheasant is cooked.
Ingredients
PAPRIKASH
- 1 pheasant cut into serving pieces, whole
- 3 tablespoons bacon fat lard, or butter
- salt
- 2 yellow onion sliced root to tip, very large
- 1/3 cup paprika Hungarian if possible
- 2 bay leaf
- 2 roasted red peppers chopped, jarred
- ½ cup sour cream at room temperature
- 1 tablespoon flour
- ¼ cup parsley chopped
DUMPLINGS
- 3 egg lightly beaten
- salt a healthy pinch
- 1 1/2 cups water warm
- 3 cups flour
Instructions
- Heat the bacon fat over medium-high heat in a large Dutch oven or other heavy, lidded pot. Brown the pheasant pieces well, taking your time. Chances are you’ll need to do this in batches.
- When the pheasant has been nicely browned, remove the meat. Add the onions to the pot and cook over medium heat until they brown at the edges, about 8 to 10 minutes. You might need to add another tablespoon of fat. Salt them as they cook.
- Mix in the paprika, bay leaves, and roasted red peppers, followed by about 1 cup of water. Return the pheasant to the pot. You want the liquid to come up to the sides of the pheasant, but not submerge it. You’ll likely need another cup or two of water. Add some salt, cover the pot, and cook on low heat until the pheasant is tender, about 90 minutes to 2 hours.
- While the paprikash is cooking, make the dumplings by mixing all the ingredients together. You want it the consistency of pancake batter—not a dough—so add enough water to get there. Bring to a boil a large pot of water, and salt it well. Put the batter into a spätzle hopper, a colander with wide holes, or a perforated pan and set this over the hot water. Let the batter drip through the holes, making little dumplings (if you’re using a colander or a perforated pan, a rubber spatula will help move the batter through the holes).
- Let the dumplings boil on the surface for a minute or two, then scoop them out with a slotted spoon and put them on a baking sheet. Coat with some butter or oil so they don’t stick, and set aside.
- When the pheasant is tender, whisk the sour cream and the flour in a bowl, and then add a little of the cooking liquid to this. Stir well and repeat several times, then pour the contents of the bowl into the pot and stir. (This process keeps the sour cream from curdling.)
- Turn off the heat and add the chopped parsley. Serve the paprikash over the nokedli.
Notes
- Other suitable meats include chicken, blue grouse, partridges, Cornish game hens, quail, or rabbit.
- Adjust cooking times accordingly depending on the meat chosen for tenderness.
- Prepare dumplings by mixing eggs, salt, flour, and warm water to a batter consistency, then boil to cook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 811 kcal
% Daily Value*
| Calories | 811kcal | 41% |
| Carbohydrates | 57g | 19% |
| Protein | 63g | 126% |
| Fat | 35g | 54% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 261mg | 87% |
| Sodium | 316mg | 13% |
| Potassium | 898mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 3874IU | 77% |
| Vitamin C | 24mg | 27% |
| Calcium | 99mg | 10% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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