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Paprikash
This is an easy, homey recipe that works great with pheasant, chicken and other meats.
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 6 servings
Calories: 811 kcal
Course:
Main Course
Cuisine:
Hungarian
Ingredients
PAPRIKASH
- 1 whole pheasant, cut into serving pieces
- 3 tablespoons bacon fat lard, or butter
- salt
- 2 very large yellow onions, sliced root to tip
- 1/3 cup paprika, Hungarian if possible
- 2 bay leaves
- 2 jarred roasted red peppers, chopped
- ½ cup sour cream, at room temperature
- 1 tablespoon flour
- ¼ cup chopped parsley
DUMPLINGS
- 3 eggs, lightly beaten
- A healthy pinch of salt
- 1 1/2 cups warm water
- 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.
Cup of Yum
Notes
- If you want to use other meats, try:
- 1 large chicken or blue grouse
- 4 partridges or 2 Cornish game hens or ruffed grouse
- Turkey leg and thighs
- 4 to 8 quail
- 1 domestic rabbit or 2 cottontails
Nutrition Information
Calories
811kcal
(41%)
Carbohydrates
57g
(19%)
Protein
63g
(126%)
Fat
35g
(54%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
5g
Monounsaturated Fat
15g
Trans Fat
0.01g
Cholesterol
261mg
(87%)
Sodium
316mg
(13%)
Potassium
898mg
(26%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
3874IU
(77%)
Vitamin C
24mg
(27%)
Calcium
99mg
(10%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 811
% 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.