i learned to make it from my mother in law who came from Hungary in 1957 during the revolution. so i have been making for about 55 years. It’s my sons favorite meal. Grandma brought me a spaetzle maker from Germany. I still have it and use to this day. Just thought i would share my story with you. Happy Cooking❤️
Hey Tom, as someone who grew up in the Cleveland area (Born in Euclid and move to Brookpark), I have grown up eating so many different ethnic foods that Cleveland has to offer. I have made paprikas a few times in my life, and every time it's a bit different. I loved this version! I also made some spatzle, so good! I appreciate your "hanging out in my kitchen" approach....you ought to do this more! Great video.....Cleveland Rocks!! BTW, I'm sure that you made your Mama proud!
I make an Authentic Hungarian Paprikash. I am also Hungarian and Dutch. I love Hungarian foods. Hungarian's love their sweet paprika and sour cream in their recipes. 😁 I do not fallow a book. My uncle Mike owned a restruant in PA. MY (Hungarian)father used to love to cook as well. I've learned to cook over the years by watching my father cook. In my youth I was a better baker than a cook. Since my mother became elderly and I started caring for her I started cooking more. My family now likes to come to my home for dinner, especially during the holidays. 😁 The home made noodles you cooked are called Spätzle. I like my paprikash with light gluten free egg noodles. 😁
My mom made this dish for my birthday every year. Now I make it for my birthday! Happy Birthday to me 02/10. I always serve it with homemade dumplings. Also with cake & ice cream! Delicious Sunday dinner.
I grew up in garfield heights ! Live on west side now. Grew up with my Hungarian grandma making paprikas and teaching my mom how to make it. Didnt use spatezle just made egg and flour dumplings in boiling water with a spoon. Never used peppers or marjoram. And only used a little tomatoe paste., broth or water , onions and paprika with sour cream slurry . In fact just got chicken to make it in the next couple of days
My grandparents came from Hungry. There recipe was very basic finely diced onions, chicken, sweet paprika, chicken broth or plain water, bacon fat to saute the onions salt and pepper. You can put a pinch of Hungarian hot paprika if you want.
I made a simple, quick version of Chicken Paprikash that I found on a food app. Wow, yours looks delicious and I really want to try this recipe you provided. Also, very good sense of humor, you gave me a good laugh. Awesome video. Thanks for sharing. 👏
Hi, I loved your video! I've made chicken paprikash before but it's nice to see how other people do it. I really enjoyed your step-by-step process and how you add in bits of yourself to the video with small stories and recollections. It made this video stand out to me as if I were standing with you in the kitchen and we were cooking together! It looks like it came out great, nothing like some delicious leftovers to carry you through the week.
here in southern Georgia back in the 70's and 80's or before that even , my mom was making chicken paprika with yellow saffron rice . we're also Irish , Dutch and Scotch .
Great job. To temper something is to add a warm component to a cold or vice versa so you do not "break it". If you add cold sour cream to a hot liquid it will break it and cause that milk solid to float randomly in the sauce and not combine properly. My hungarian grandmother always made this dumpling which is bigger and thicker and not the smaller ones. She moved to Germany when she was older so I am guessing it is a bit of a hybrid of the two types of dumpling.
My dad was Hungarian and his mom made this, it was his favorite thing to make. The main difference is we always used chunks of chicken breast instead of dark chicken meat. My brother and I ordered sweet paprika from Kalocsa, Hungary and it makes it a little better than the tasteless paprika they sell at the store. My brother also puts in some chicken broth.
Paprika is a spice that consists of dried and ground chili peppers that originate in central Mexico. The name “paprika” is Hungarian and its root is in the Greek peperi and in the Latin piper both of which refer to pepper. Columbus brought it to Europe from Spain
This looks like a great recipe. I will be trying a Dutch Oven version over the campfire. That’s if I can convince my wife to eat bell peppers. I’m hoping that because I’m will to do the sour cream (which I’m not a fan of) she will compromise on the peppers. Thanks for sharing
Hey Tom, phenomenal recipe. Followed what you did step-by-step and it came out amazing. However I did use a Le creuset braiser and cooked it in the oven for 50 Minutes. My wife blacked out! Loved it
Our family has done this for many generations. Although we are not Hungarian great grams learned recipe from them, our family uses home made egg noodles, you take a spoon and drop into boiling water when they float done and lace them into the chicken and sauce pot.. paprika in everything. Chicken broth and sour cream for sauce, oh after you brown the chicken you add a lot of sliced onions, lots of onions, add broth and cook down then add sour cream. Add the chicken back without the skin and simmer while doing your egg noodles. Egg noodles are Eggs flour salt and paprika.. very easy and bomb recipe. Enjoy
OMG I was adopted by my parentsat 5 days old so I consider them my parents but my dad immigrated from hungry at 12 years old so he is purebred Hungarian and my mother is Scottish and British. I thought I was the only one LOL
Great dish! Tempering the sour cream with the dishes hot liquid will help bring it up to temperature. If you add the sour cream to the pot without tempering first, you run the risk of curdling the sour cream.
If you want a good Hungarian cook book go to a Hungarian church a lot of times the ladies at the church put a small one together that they sell to make money for the church.
When they said to add a few tablespoons of hot sauce to the sour cream I don't think they meant to take it out of the pot only to put it back in, I'm pretty sure they meant like out of bottle of Tobasco sauce or Mexican hot sauce.
@@Mr.Brewer83 why are people so rude.... I loved your video, very entertaining, watched till the end. Oh, and I plan on making this recipe tonight for dinner, Looks delicious... Thank you so much.
i learned to make it from my mother in law who came from Hungary in 1957 during the revolution. so i have been making for about 55 years. It’s my sons favorite meal. Grandma brought me a spaetzle maker from Germany. I still have it and use to this day. Just thought i would share my story with you. Happy Cooking❤️
Hey Tom, as someone who grew up in the Cleveland area (Born in Euclid and move to Brookpark), I have grown up eating so many different ethnic foods that Cleveland has to offer. I have made paprikas a few times in my life, and every time it's a bit different. I loved this version! I also made some spatzle, so good! I appreciate your "hanging out in my kitchen" approach....you ought to do this more! Great video.....Cleveland Rocks!! BTW, I'm sure that you made your Mama proud!
In Hungary they call Spatzel “Nokedli” just to let you know have a great day! 😎😁 Bon appetite!
I make an Authentic Hungarian Paprikash. I am also Hungarian and Dutch. I love Hungarian foods. Hungarian's love their sweet paprika and sour cream in their recipes. 😁 I do not fallow a book. My uncle Mike owned a restruant in PA. MY (Hungarian)father used to love to cook as well. I've learned to cook over the years by watching my father cook. In my youth I was a better baker than a cook. Since my mother became elderly and I started caring for her I started cooking more. My family now likes to come to my home for dinner, especially during the holidays. 😁 The home made noodles you cooked are called Spätzle. I like my paprikash with light gluten free egg noodles. 😁
My mom made this dish for my birthday every year. Now I make it for my birthday! Happy Birthday to me 02/10. I always serve it with homemade dumplings. Also with cake & ice cream! Delicious Sunday dinner.
This is one fantastic video, Tom. Thank you so much. I'll make my chicken paprikash in this way the next time. :):):)
The old Hungarian cookbook that I've always used starts with bacon. I feel like that flavor adds so much to the end result.
Great job. Looks delicious. I ate that on a trip to Hungary. It's one of my favorite foods.
I grew up in garfield heights ! Live on west side now. Grew up with my Hungarian grandma making paprikas and teaching my mom how to make it. Didnt use spatezle just made egg and flour dumplings in boiling water with a spoon. Never used peppers or marjoram. And only used a little tomatoe paste., broth or water , onions and paprika with sour cream slurry . In fact just got chicken to make it in the next couple of days
It looked sooooo good.
Yes, your Mom. would be very proud of you. And it looks delicious. I will be making this for my husband tonight.
My grandparents came from Hungry. There recipe was very basic finely diced onions, chicken, sweet paprika, chicken broth or plain water, bacon fat to saute the onions salt and pepper. You can put a pinch of Hungarian hot paprika if you want.
Very nice! I too am from Cleveland ohio and grew up with this dish. I really enjoyed this video. Thanks!!!
Hey me too👍
I made a simple, quick version of Chicken Paprikash that I found on a food app. Wow, yours looks delicious and I really want to try this recipe you provided. Also, very good sense of humor, you gave me a good laugh. Awesome video. Thanks for sharing. 👏
Hi, I loved your video! I've made chicken paprikash before but it's nice to see how other people do it.
I really enjoyed your step-by-step process and how you add in bits of yourself to the video with small stories and recollections. It made this video stand out to me as if I were standing with you in the kitchen and we were cooking together! It looks like it came out great, nothing like some delicious leftovers to carry you through the week.
Thank you so much 🙂
Just got done making and eating this recipe....Was delicious...ty
here in southern Georgia back in the 70's and 80's or before that even , my mom was making chicken paprika with yellow saffron rice . we're also Irish , Dutch and Scotch .
Nice recipe and hello my fellow Clevelander. Grew up in N. Collinwood. Listening to Frankie Yankovic right now, Beer Barrel Polka!
Great job. To temper something is to add a warm component to a cold or vice versa so you do not "break it". If you add cold sour cream to a hot liquid it will break it and cause that milk solid to float randomly in the sauce and not combine properly.
My hungarian grandmother always made this dumpling which is bigger and thicker and not the smaller ones. She moved to Germany when she was older so I am guessing it is a bit of a hybrid of the two types of dumpling.
The good thing about this version of paprikash is that it doesn't require chicken stock which is not always available.
My dad was Hungarian and his mom made this, it was his favorite thing to make. The main difference is we always used chunks of chicken breast instead of dark chicken meat. My brother and I ordered sweet paprika from Kalocsa, Hungary and it makes it a little better than the tasteless paprika they sell at the store. My brother also puts in some chicken broth.
The stuff at the store has no flavor, its also not Hungarian, its Hispanic.
@@SaltySeaWitch3 We were amazed to learn that paprika should actually have a flavor other than "red." 😂
@@KittyKraftStudio 🤣 seriously though!
Paprika is a spice that consists of dried and ground chili peppers that originate in central Mexico. The name “paprika” is Hungarian and its root is in the Greek peperi and in the Latin piper both of which refer to pepper. Columbus brought it to Europe from Spain
Most Hungarian use thigh and legs actually whole chicken.
WOOOAHHH CLEVELAND!!!!!!
I immediately knew you were from Cleveland from the accent! Great video, making this tonight for the first time ever
Nice story.
Looking good chicken... ok what’s your cookbook name?
Well done..
This looks like a great recipe. I will be trying a Dutch Oven version over the campfire. That’s if I can convince my wife to eat bell peppers. I’m hoping that because I’m will to do the sour cream (which I’m not a fan of) she will compromise on the peppers. Thanks for sharing
I’m Hungarian . I’m excited to see this .
Hey Tom, phenomenal recipe. Followed what you did step-by-step and it came out amazing. However I did use a Le creuset braiser and cooked it in the oven for 50 Minutes. My wife blacked out! Loved it
Our family has done this for many generations. Although we are not Hungarian great grams learned recipe from them, our family uses home made egg noodles, you take a spoon and drop into boiling water when they float done and lace them into the chicken and sauce pot.. paprika in everything. Chicken broth and sour cream for sauce, oh after you brown the chicken you add a lot of sliced onions, lots of onions, add broth and cook down then add sour cream. Add the chicken back without the skin and simmer while doing your egg noodles. Egg noodles are Eggs flour salt and paprika.. very easy and bomb recipe. Enjoy
Looks great thank you....Will try it tonight.....Always ignore the negative comments......There are a lot of assholes in the world
Love your dutch oven.....such a pretty red.... is it cast iron?
Thanks, yes.
Looks yummy..... my kitchen has cinnamon red accent appliances...... need a dutch oven but isnt it awfully heavy in cast iron
Tom that looks good!!
By Golly Tom here is a video with 27 thumb ups and no thumbs down. :)
Mike Armstrong not anymore
OMG I was adopted by my parentsat 5 days old so I consider them my parents but my dad immigrated from hungry at 12 years old so he is purebred Hungarian and my mother is Scottish and British. I thought I was the only one LOL
Great dish! Tempering the sour cream with the dishes hot liquid will help bring it up to temperature. If you add the sour cream to the pot without tempering first, you run the risk of curdling the sour cream.
I’m drooling.
Please....focus on the food will you?
Great recipe from a fellow Clevelander. Thanks Thomas.
Why would you remove the skin? You browned it.
Exactly
To render the fat out, to saute the rest of the ingredients in
If you want a good Hungarian cook book go to a Hungarian church a lot of times the ladies at the church put a small one together that they sell to make money for the church.
I came her to watch chicken and im a third of the way through and he still hasn't even started cooking.
Then go the fuck somewhere else
Oven time??
“Pussy!! Pussy is kisses”. Omg, that caught me off guard. Hahaaaha!! You tell ‘em Tom!! 🤣😂🤣😂
I'm watching just outside Cleveland Ohio a. K.a (the north shore).
Respectfully
Jack. 101 FM THE THUNDERING BUZZARD.
I learned from Chef Balog at the CIA back in the 80's. Never change it! Marjoram you bet. I
Cool story bro, tell it again.
Absolutely fantastic job, I am peach less.
I too have no peaches
never tried the white wine. i’ll try it next time i make it. Fresh tomatoes are always better
“Pork“ in Hungarian is pronounced diss-no. (Think “disco“, but replace the letter “C“ with a “N“.)
Thank you
Parma girl here!! Thank you for the recipe, I'm hoping it tastes just like my Grandma's 🤞
Chupas does great Soups
I should write one huh?
Shout out to Cleveland
My German-American mutti would have pronounced "spaetzle" as roughly "shpetzel".
we make it a bit different
Interesting way of making Chicken Paprika...
Your mom would be proud, your supper looks delicious, you need a nice lady to share it with lol js!
Paprikás csirke | Nosalty - UA-cam
hi
Almost good but not the true Paprikás Csirke, the attached link is true, but it is also delicious.
i prefer it when the recipe is written out under the author's name. i'll have to go somewhere else.
Tomash.....not Tomas.
sertéshús
Spaetzl press is inexpensive. I have one and bought my daughter one.
Whats the point of browning the skin then discarding it? Completely pointless.
I’m Romanian and we make the most amazing chicken paprikash with potatoes and veggies. I don’t like paprikash any other way.
What do you do differently, is it just potatoes?
When they said to add a few tablespoons of hot sauce to the sour cream I don't think they meant to take it out of the pot only to put it back in, I'm pretty sure they meant like out of bottle of Tobasco sauce or Mexican hot sauce.
next time try making right from a Hungarian cook book. your looks very good though from your cook book
Hello Hungarian by birth American by emigration
Pork is disznó
get a wood spoon
Pupi is kisses in Romania
SHPACNE
Tom. I am sorry but this recipe is so far off from traditional chicken paprikash.
You are so wrong. Do a video to prove otherwise
Extremely long video and spoke too much instead of start cooking you spoke endlessly for 11 minutes
He is putrid at this ain't he?
If you don't like people talking during a cooking video, get a recipe book.
@@Mr.Brewer83 why are people so rude....
I loved your video, very entertaining, watched till the end. Oh, and I plan on making this recipe tonight for dinner,
Looks delicious...
Thank you so much.
Phone accent.
Phoney accent, too talky. Where is the recipe?
@@agnesfrank2734 shut up loser....where's your video?
You still a loser Agnes?
OMG bruh talk less please
Shut up
@@TomHallOnline
Loved your video.
Some people I swear.
Show some respect.
Oh. And this recipe and story telling loved it all..
Thank you.. :)
Maria is obviously a troubled and unhappy soul
@@TomHallOnline You talk a lot and say nothing. This video could have been 8 minutes long. Big baby!!!
@@vespagts7078 Show me a video you've done loser.