How to Make Chicken Paprikash, Buttered Spaetzle, and Ground Beef Stroganoff
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- Опубліковано 30 січ 2025
- Host Bridget Lancaster makes Chicken Paprikash with Buttered Spaetzle and Toni Tipton-Martin shares the story of Hungarian immigrants in Cleveland. Equipment expert Adam Reid shares his top pick for wooden spoons. Finally, Ashley Moore makes a weeknight Ground Beef Stroganoff.
Get the recipe for Chicken Paprikash: cooks.io/3DMPnJl
Get the recipe for Buttered Spaetzle: cooks.io/3ubQAH7
Get the recipe for Ground Beef Stroganoff: cooks.io/38x77wX
Buy our winning wooden spoon: cooks.io/3LNVaBn
Buy our winning Dutch oven: cooks.io/3DzBbCw
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Sitting here working and just listening to the intro only half paying attention, and began to think “this is all the food I grew up with I love these dishes” then of course I realize it’s a Cooks Country does Cleveland episode. What a great way to celebrate the incredible culinary history of Cleveland.
Not cleavland there from new england
@@davidreali9642 it's in the description
@@davidreali9642 they went on a field trip. I'm from Toledo and this is soul food for us too.
There were tons of Hunkies in Detroit, too.
It is rare that one episode has two recipes that I intend to actually make. Both of these look delicious and the spaetzle is a super bonus!
Hmmm. Funny. Our chicken paprikash (Serbian mother) used chicken thighs with the skin left on, and sauteed first before anything else was added. The chicken fat was important to the flavor. The paprika you use is very important. It must be the sweet type, as she says.
I made Spaetzle!!!!! I cant believe it! and it was terrific tasting. I didnt have the special pan but I used a flat, large holed cheese grater I had. PERFECT! Thanks ATF.
Use the hole cut up leg quarters for the Paprikash and brown the Spectzle lightly in a pan with butter and some fresh sage after boiling them in the water .
When I make buttered Spaetzle, I put it in a frying pan with a lot of butter. Sautéed Spaetzle has a nice sort of crust on it. That's how my Viennese mother did it.
what an awesome idea
I do the same but also add a bit of minced garlic. It's over the moon delicious and a great side dish.
I really enjoy the food history section with Toni!
Some improvments:
Way to few onions here! Also add another sliced bell pepper for this size of pot.
Don't cut the chicken skin off! Sauté the chicken on the skin side, then deglaze the goodness.
Fry the spaetzle in butter instead of drowning them in melted butter.
The Cleveland/Akron area is a microcosm of the various Slavic, Hungarian, and other Eastern European cultures. How appropriate that this was posted on Dyngus Day too! However, we render the fat out of the chicken thighs, then fry the onions and garlic in the remnants, and deglaze with the tomato.
Absolutely! Akron born girl. Still miss much of the food after 37 years away.
Don’t forget the huge German population in Cleveland as well (technically not Eastern European today). While all of Ohio has a large ethnic German population, the community in Cleveland is one of the oldest and the Cleveland German club (the Donauschwaben) is one of the country’s largest.
@@cxa340 There are also Deutsche Zentrale in Parma and German Family Society in Kent. I grew up going to the Donauschwaben. My Oma is from Salzburg and my Opa was from Muenchen :)
How embarrassing for the hungarian culture that she destroyed such a traditional dish because she didn't do any research and instead copied an Italian man's recipe.
Not Hungarian myself, but grew up in Toledo Ohio in a Hungarian area on the East side. Used to walk to Tony Packo's. This reminds me of my youth in a lot of ways.
When the gravy from the Saurbraten gets mixed into spaetzle? Heaven.
Excellent, love this recipe, thanks for sharing!
I made the chicken and spaetzle. both dishes were so good. the spaetzle was mind blowing.
ATK used to be a favourite part of my Saturdays on PBS, late 90s to mid-00s. I took inspiration, if not direct instruction for a number of recipes and methods, including my ex-wife's onetime annual birthday request, Mexican lasagna, though a lacto-veggie version. Passed on my recipe/methodology when we stopped meeting, all this a decade and a half after splitting. Nice to find you on my feed, subscribing is a no-brainer for me.
My grandmother had a smooth spoon with a flat end too. And that's how you know it's well used. LOL
I bet it didn't cost $20, either. The only problem I've had with wooden spoons is rarely breaking them when I stir too vigorously etc. but since I get the ones that are 3 for $4 at the supermarket it's not a problem.
I have made both of these recipes and the whole family approves. Good stuff 👍
At 18:17 she sautéed the mushrooms with oil, but previous episodes of ATK say to sauté mushrooms in water first to release the pockets of water in mushrooms, after of which, add oil to brown the mushrooms
Mushrooms: And an even more recent episode instructs cooks to microwave the mushrooms BEFORE sautéing them, BUT ATK/Cooks Country never follow their own advice!
For example, they complain about knives becoming dull after dicing/slicing fruits or vegetables and then using the knife’s edge to transfer the chopped items to the pot or bowl. They had a segment on metal scrapers to use for transferring sliced items instead of the knife. Dan is the exception, he uses a scraper after slicing!😊.
Pet peeve #1: Placing a sauce-covered utensil directly on the counter or stovetop after stirring … doesn’t anyone use a spoon rest?! Oh to clean up the kitchen after these cooks! 😞
Pet peeve #2: Why don’t they use a spatula to scrape out the remaining batter/food stuff after pouring out the majority. It looks like they leave a good quarter cup or more behind … that’s just wasteful ‼️.
Y’all are simply the BEST!
This all looks soooo delicious!
Different, interesting and for sure delicious 😋
Commenting from the heart of Cleveland…. If you’ve never been we definitely have the food spots if nothing else. And definitely give the Balaton a try soon as they find a new home seeing that they are temporarily closed. I hope that all goes well and they find a place and get up and running again soon 🙏🏽
Gourmet Hamburger Helper at its finest, absolutely love it and keep up the good work guys.
Lol exactly, it looks just like from the box but I'm sure it tastes great!
I love these videos I cook 90% of the meals for my lovely wife and I and I’ve not made one yet that has disappointed Thank You 🙏
Vau, baby, su-per paprikash! And fantastic presentation - I like it very much. Greetings from Serbia!
Thanks for the Chicken Paprikash recipe. It’s Kinsey Milhone’s favorite dish from the A Is For… mystery series. I remember looking up a recipe before, but it seemed unworkable. This one looks doable and delicious. I’ll have to have some friends over for a mystery night!
I love that series!!
I grew up in that area of Cleveland and my mother made Paprikash regularly. She made small dumplings (similar recipe to the spaetzle) but fried them after they drained which made them a bit chewy & crispy. But there were no peppers or tomatoes in her sauce and she left on the skin when she fried the chicken before adding it to the sauce. The dish is supposed to be a bit sour so a bit of vinegar (to taste) accomplishes that when the chicken is added, and then enough sour cream at the end to lighten the color of the sauce a bit more to thicken. Wonderful memories!
This was marvelous! The spaetzle recipe is getting used again for chicken soup dumplings too...
I cook mine like this, using my electric pressure cooker. As long as noodles r submerged, works perfectly. TFS.
Chicken paprikash is so good. You really want to be generous with the paprika, because it's the star of the dish. So many recipes for other things have you add a half teaspoon of paprika, a half teaspoon of dried basil, a half teaspoon of coriander, etc. Every time you cook a recipe that only calls for a half teaspoon of paprika, skip the paprika. You're not going to taste it with all the other herbs and spices. After you cook six of those dishes, you'll have saved two tablespoons of paprika, so now you can make chicken paprikash without holding back.
And yes, absolutely, SWEET paprika. Sweet paprika comes from a particular cultivar of pepper. You know what you're getting. Hot paprika is that cultivar of pepper, plus whatever else to make it spicy. It's my understanding that cayenne is often the hot mix-in. So just buy sweet paprika, because that's paprika. And if you want hot paprika, just use cayenne and sweet paprika together. That's my soapbox endorsement of sweet paprika, but as Bridget crucially points out, if you use enough hot paprika to really bring paprika's flavor to the foreground, there's going to be a _lot_ of heat. Because hot paprika usually isn't formulated for meaningful addition of paprika. It's just a spicy powder, meant to be used half a teaspoon at a time like those aforementioned recipes.
Paprika is paprika. Hot paprika is paprika and other stuff. Hot paprika is to sweet paprika what garlic salt is to garlic powder. If you need a lot of garlic flavor, but all you have is garlic salt, the dish is going to be too salty. If you need a lot of paprika flavor, but all you have is hot paprika, the dish is going to be too spicy.
Just searched for and found the spaetzle pan…can’t wait to try it!!!
Good recipe! What if I fry the chicken tights first? Regards
So my wife's family is Hungarian; I've had paprikash many times. At least once or twice a year. First thing NOT even close to enough onions. I agree with one other commenter about the not using cayenne, but instead using sweet & hot paprika.
The chicken fat is necessary and can be skimmed off easily enough. We make dumplings, but have on occasion made spatzle. The chicken fat with the paprika is so good with dumplings!
I'm not saying my mother in laws is the end all be all of paprikash, ( but its darn good)in fact I may try this one. I will render some of the fat first. I will not skin the thighs.
Here we go. No problem if you say Hungarian style ! But not Hungarian!! We don't use olive oil for cooking not at all and different fashion spices. Seasoning salt fresh tomato without skin also paprika Hungarian one .Any way nice try ,I'm sure her cooking was delicious, but not Hungarian.
I learned how to make Paprikas from my Oma Betty, whose family was from Austria-Hungary. Maybe it is heresy, but I love to use Smoked Paprika in Hungarian cuisine.
@@mhalyneradocziolga387 thats the problem, Hungarians use refined cooking oil and develop cronic heart diseases at the ripe age of 40. Also skin or no skin, s a personal choice, many Hungarians dont like skin, it has nothing to do with your nationality. I am one of those.
My grandparents only use a fat for cooking, both died when they was 92 and 97 years old!!! My mother eat only healthy food, no alcohol no smoking ,no fat no sweat she passed away when she was 49!! Everything is gene modified, so if you think you eat healthy sorry! But if you have a stressless life you should live longer....
@@mhalyneradocziolga387 Well it sounds more Hungarian than whatever the thing in thea video was.a
For the lazy among us ground turkey works a treat in this recipe which was a hit at home last week thank you Bridget and ATK
Speaking of Spaetzle, I MUST pass along wisdom I learned from my Bavarian wife of twenty years -- be sure to make enough for FRIED spaetzle the next day.
Like all good Europeans, we roast a goose each Christmas and some years another during the winter. That means we have lots of goose fat in the freezer rendered from our holiday birds.
I like to use a nice wide (12") stainless steel skillet and a generous amount of goose fat. Heat the fat until hot (it behaves like Crisco), then add leftover spaetzle. It will sizzle a bit, and you want to cook it until it gets some nice brown color. If you want to be REALLY Bavarian, then cut some very thin slices of onion and fry them in the goose fat until they're dark and crispy.
Serve the fried Spaetzle on a small plate, and sprinkle the onion bits on top of each serving.
That's close to the way my mother did it. Yes, slightly dried Spaetzle does fry better, but you can take it directly from the boiling water to the frying pan.
Just so beautifully done 😋😍❤🌹🌷👏
Hii? Love y'all 💛Ashley this was a Home Run&Delish! Yummy! 🥳
Both these recipes look delicious!! Looking forward to trying them.
The first time I saw spätzle made the chef used a colander, and that's what I use.
So I'm born and raised in Cleveland and had this dish growing up, but had never heard of Balaton. Looks like they are currently in the process of moving to a new building in Bainbridge according to the website,
My Hungarian uncle was raised Orthodox Jewish; Chicken Paprikas is obviously made without dairy in the Kosher style.
I´ve been collecting Jonathon´s Spoons for about 10 years - love them and still going strong.
Going to try both!
I've tried the goulash so far and was sadly disappointed. It really didn't have any flavor, I had to add more salt and other seasonings.
I would have thought you would start with Schmaltz or Lard.
We (Hungarians) don't make spaetzle. We make csipetke, which is a pinched noodle with a different texture.
Fry 2 piece bacon, remove and saute onion + peppers in grease, remove + reserve, brown chix (skin on) in veggie bacon grease, add tomatoes + veggies + stock , simmer, add sour cream.
Authentic
my favorite Paprikahendl! greetings from Vienna 😋
I keep the skin on and brown it. It gives it great flavor.
NO!!! Sear the skin!!!! Keep it!!! Lordy!!! Lots of flavor there!!!
Love everything about Food Network.. Love the culinary journey you take us on and the ease of prep. Great Job Always and Thank you All! Bravissimo 👏🏽👏🏽🥰🤗
I don’t think they’re a part of Food Network
OMG I just want to make everything today. My grandmother made paprikash and it was spectacular. Not quite the same as your recipe but you can bet I will make this recipe. She came to America from czechloslovakia.
Where can you find the spaezle pan?
Google is your friend. Try it, it might surprise you.
Thanks for adding actual captions for the Deaf
Adam is the man
My Hungarian friend simmered his all day and made the dumplings with flour and cream of wheat.
Stroganoff looks yummy
Can't wait to make this.
So the old joke comes to mind: How do you like our pizza, maestro? - It's delicious! It's not pizza, but it's really good. 😉 So that is really not chicken paprikás, but it's close enough and looks very yummy. For a more authentic dish, don't use bell peppers and the sauce needs to be completely smooth, no bits. But the chicken was spot on. It needs to fall off the bones. And use lots and lots of thick sour cream. We put in on everything here in hungary. Honestly. A slice of fresh bread and plain sour cream on it? Heaven! Thanks for covering hungarian dishes! Next time, do túró gombóc! ❤️
Calm down ramsey doof
Agree no Bell peppers
@@davidreali9642 thank you for sprinkling a hint of happiness into the world. I hope it was worth your 3 seconds of writing the comment. xoxo
Mouth watering good!!
Hello Ellen
As a hungarian, i approve! Nice one
14:17 from where i'm sitting, that Scottish porridge spoon looks like a mini cricket bat
isn't Spaetzle from Southwest Germany?
Hello from Germany,
never made spaetzle with cream, but I'm curios and will try it.
Here is how i make spätzle. Beat eggs in a bowl, season it with salt and nutmeg and add flour until you got a stiff dough (sorry, don't know if stiff is the right english word).
I dont use a scale. You can't do much wrong. Just look for the consistency. And if you have added a little bit to much flour you can add a bit sparkling water. Maybe you can use cream instead, but adding water is the
classic "Grandma-Recipe". The classic recipe calls also to beat the dough until little air bubbles are rising in the dough. I think, or i like to imagine, that there is no differnce as long as there are no more clumps.
P.s If you let the seasoned eggs rest for a while before adding the flour, the spätzle will get a better, more darker, yellow color.
P.s.s If you are a stickler, you would call this "knöpfle". Most Germans would call it Spätzle, too. But Spätzle are slided over a board and are longer and thinner. You can watch the technique here: ua-cam.com/video/TTXIbjbOVBQ/v-deo.html
I just love her.and the show.☆☆☆☆☆
Love Chicken Paprikash, made it more times than I can remember, but in my years of making it, and some research, tomatoes or tomato product is not included if you want official /traditional Hungarian Paprikash.
As a Hungarian, I totally agree. This sauce, with the added tomatoes and coarsely cut bell pepper would be something called "lecso" (pron.: lecho). Delicious, but not paprikash. We would neither use this much garlic, the main flavors should be the delicate taste of the chicken, browned onions and paprika. Also, many thickens the sauce with sour cream and flour, but most often the sauce is thick enough because of the huge amounts of onions, and the sour cream is served separately.
Yes, my Hungarian grandmother's paprikas never included tomatoes.
Oh my gosh, it looks delicious actually on my mom side we have family from Germany my great grandpa. He was part German. I’ve got German ancestors I do.
I have a food mill that has 3 disks of varying size wholes in the screens. The largest works great for the spaetzle!
Great recipe & method for paprikash. Never heard spaetzle pronounced spatz•leh. It's spat•sl.
Great Recipes. I don't want to be a stickler, but no crusher or whole Caraway seeds and/or marjoram????
A moment of silence for the stained dish towel, please. 8:46
It will never be the same 😥
I saw that too and silently thought that stain is never going away 😂‼️.
May that once pure white humble kitchen towel wear the stain as a Badge of Honor and perhaps even inspire other kitchen towels to step up their game in the culinary world ‼️😂
As RJ said to Hammy in “Over the Hedge” that “chicks digs scars!” I believe the same can be said for stains🤣.
All praise and honor to the humble kitchen towel with stains‼️
Personally, would never ever remove skin. Missing out on all the delicious flavour of chicken fat. Having that said, you can always skim of as much as much fat as you like. I have tried it both ways. My preference is "leave skin on". Opinion only.
Vaiter …dare is too much pepper in my paprikash…but I would be proud to partake….of your pecan piiiiiiie!
Loved that he was sooo funny! I do t put any pepper or peppers in my paprikash
Toni is such a wonderful addition to ATK
Could you cook that in a Le Creuset Braiser? Seems like that Dutch(French) Oven is a kind of too big.
You probably could but then you could run into the opposite problem of not having enough room once you add the stock or the possibility of having things bubble over as you make the spaetzle.
HI ! Both! Never been a fan of grd beef stroganoff but with recent meat prices it's back on the dinner table.
It's hard to tell what kind of paprika most supermarkets sell both as brand named spices or from the bulk bin. My own person research suggests most commonly exported paprika is some type of sweet paprika and there are 5 different grades or types of sweet paprika.
ATK,,,,HELLO THAT one pot goloush I’ll do shortly THANKS ASHLEY,,, 🇺🇸🇺🇸🇺🇸🇺🇸
How do you thoroughly clean the kitchen shears after cutting up chicken?
I have some wooden spoons like the ones on your far right(white wood) and they are just fine for me.
Can you substitute Greek yogurt for sour cream?
Bram Stoker mentioned _paprika hendl_ in _Dracula_ as character Jonathan Harker's introduction to Hungarian food.
Paprikash:
Too little paprika (also why the hell is it brown?), put the pepper and the tomato into the water not before that, DON'T use tomato paste, you can sautee the chicken a bit before adding the water.
Otherwise, not too bad for an American channel.
Ugyanitt bojler eladó
Love Toni’s segments!
I love most everything they do but missing a step on meat prep for your average supermarket thighs., as millions would agree with me at some point, maybe?😄 You can remove skin and trim off exterior fat but there is a huge fat "blob" interior that is hidden on thighs. Just follow the lines of the 2 muscles and cut out. Easy peasy and all excess fat gone.
Ashley has really earned my respect
That ground beef stroganoff looks delicious and easy enough to put Hamburger Helper out of business.
Cook's Illustrated, March 2002, pg. 9. A bit better. (Paprikash). But definitely make this spaetzle with it.
Everything but the Spaetzle.
I would modify this somewhat!
The Ground Beef Stroganoff, well, if she had used a non-grain pasta I’d give it a go!
Yummy
Hi 👋 ATK. Have you considered making chicken skin bits? Kinda like bacon bits. I rendered chicken skin the other day until it was crispy. Saved the schmaltz for future use ( thinking crisping potatoes and rosemary with it) I than took the crispy skin dried it. Topped it with chopped parsley S&P and chopped it for a insanely good salad! And with no waste. I felt so proud lol 😆! This is by far my first time ever being so innovative. Btw i did it on my outdoor bbq side burner.
Question: If you're making BEEF stroganoff, why not use beef broth?
They actually answer this on the recipe page: "We often prefer the lighter, cleaner, and more versatile flavor of chicken broth to that of beef broth-which we found to be too meaty in this recipe."
I do not question the taste of the second dish. It's a fast and easy recipe which has its place in the kitchen, for sure. However, don't call this Stroganoff, please. It's a different dish.
The paprikash recipe is really nice. The "Spatzn" look great. I would put some love into the chicken skin, though.
Greetings from Bavaria.
Caraway seed is missing. You may also add marjoram. Need to make the pörkölt base first. Need lot more paprika and sour cream. No need to add bell pepper. This dish is more like Chicken paprikash style.
spaetzle also in french cuisine
Made this last week really good, used pierogies instead. Def a keeper.
Yummy 😋
Yum
I LOVE the Toni segments. More Toni! More Toni!
And will you partake of your paprikash and a slice of pecan pie? You must say it in the correct accent! Just like Billie Cristal and Melanie Griffith!!!
I prepared this tonight, it was fabulous. Everything was great -- it's clear that this recipe reflects actual use by actual chefs. I made one change -- I substituted a fresh cayenne pepper from our garden for the ground cayenne of the recipe.
When I make this again, I'll make some other minor changes that reflect our palate:
1. We like a bit more salt. I'll add a bit more salt to the sauce and to the chicken rub
2. I'll try adding the juice of half a lemon at the very end, just before serving. This often makes other flavors -- especially the subtle goodness of the Hungarian Sweet Paprika -- pop. Might not be needed, but I want to try it.
There's just two of us, and this recipe easily serves four. I'm betting the chicken and sauce will marry in the refrigerator. Our next dinner from this will be the chicken and sauce, and we'll fry the spaetzle in goose fat to go with it. Yum.
I would have made myself some crispy chicken skin to snack on. That was some nice skins on those thighs.
OMG! you have to serve that stroganoff with some crispy sourdough bread!
Thank you again.
Someone think is there a thought of kitchens for baby's?
Some of you trusted into a time when we learning after love one passed. Storage all kinds of angles. Dobetic and all a thought
What are you babbling about?