How to Make Chicken Paprikash, Buttered Spaetzle, and Ground Beef Stroganoff

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  • Опубліковано 17 кві 2022
  • 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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КОМЕНТАРІ • 210

  • @cxa340
    @cxa340 2 роки тому +59

    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.

    • @davidreali9642
      @davidreali9642 2 роки тому +1

      Not cleavland there from new england

    • @leewhite6008
      @leewhite6008 2 роки тому +2

      @@davidreali9642 it's in the description

    • @doctorx0079
      @doctorx0079 2 роки тому +2

      @@davidreali9642 they went on a field trip. I'm from Toledo and this is soul food for us too.

    • @mikezylstra7514
      @mikezylstra7514 Рік тому +2

      There were tons of Hunkies in Detroit, too.

  • @mikezylstra7514
    @mikezylstra7514 Рік тому +4

    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.

  • @davidjones535
    @davidjones535 2 роки тому +10

    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 .

  • @johnpraytor1723
    @johnpraytor1723 2 роки тому +13

    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!

  • @johnle3389
    @johnle3389 2 роки тому +13

    I really enjoy the food history section with Toni!

  • @MegaFortinbras
    @MegaFortinbras 2 роки тому +19

    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.

    • @leephillips2837
      @leephillips2837 2 роки тому +2

      what an awesome idea

    • @BCSpecht89
      @BCSpecht89 4 місяці тому

      I do the same but also add a bit of minced garlic. It's over the moon delicious and a great side dish.

  • @_araminta_
    @_araminta_ 2 роки тому +6

    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.

  • @mrscms831
    @mrscms831 Рік тому +4

    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.

  • @1steelcobra
    @1steelcobra Рік тому +1

    When the gravy from the Saurbraten gets mixed into spaetzle? Heaven.

  • @sauersaxon
    @sauersaxon 2 роки тому +14

    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.

    • @allisonhamilton1245
      @allisonhamilton1245 2 роки тому +1

      Absolutely! Akron born girl. Still miss much of the food after 37 years away.

    • @cxa340
      @cxa340 2 роки тому +3

      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.

    • @sauersaxon
      @sauersaxon 2 роки тому +1

      @@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 :)

  • @mjb1475
    @mjb1475 2 роки тому +2

    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.

  • @mjbaz1
    @mjbaz1 2 роки тому +5

    I would have thought you would start with Schmaltz or Lard.

  • @RabbitsInBlack
    @RabbitsInBlack 2 роки тому +6

    My grandmother had a smooth spoon with a flat end too. And that's how you know it's well used. LOL

    • @wastrelway3226
      @wastrelway3226 2 роки тому

      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.

  • @damonhines8187
    @damonhines8187 2 роки тому +3

    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.

  • @vernonhintt2470
    @vernonhintt2470 2 роки тому +17

    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.

    • @mhalyneradocziolga387
      @mhalyneradocziolga387 2 роки тому +3

      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.

    • @mjbaz1
      @mjbaz1 2 роки тому +3

      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.

    • @gergelyzoltan8422
      @gergelyzoltan8422 2 роки тому

      @@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.

    • @mhalyneradocziolga387
      @mhalyneradocziolga387 2 роки тому

      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....

  • @DennisJosefsson
    @DennisJosefsson 2 роки тому +5

    The first time I saw spätzle made the chef used a colander, and that's what I use.

  • @grizzle273463
    @grizzle273463 2 роки тому +15

    Toni is such a wonderful addition to ATK

  • @jwillisbarrie
    @jwillisbarrie 2 роки тому +2

    Thanks for adding actual captions for the Deaf

  • @leephillips2837
    @leephillips2837 2 роки тому +3

    I made the chicken and spaetzle. both dishes were so good. the spaetzle was mind blowing.

  • @macsam8778
    @macsam8778 2 роки тому +2

    Excellent, love this recipe, thanks for sharing!

  • @jerradcampbell74
    @jerradcampbell74 2 роки тому +17

    Gourmet Hamburger Helper at its finest, absolutely love it and keep up the good work guys.

    • @justinhogan1597
      @justinhogan1597 2 роки тому +1

      Lol exactly, it looks just like from the box but I'm sure it tastes great!

  • @fauxtaux
    @fauxtaux 2 роки тому +5

    I have made both of these recipes and the whole family approves. Good stuff 👍

  • @garrettcarter888
    @garrettcarter888 2 роки тому

    Y’all are simply the BEST!

  • @thomasstambaugh5181
    @thomasstambaugh5181 2 роки тому +25

    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.

    • @MegaFortinbras
      @MegaFortinbras 2 роки тому +4

      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.

  • @tom_something
    @tom_something Рік тому +2

    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.

  • @SanjaPanfilov-ls8we
    @SanjaPanfilov-ls8we 5 днів тому

    Vau, baby, su-per paprikash! And fantastic presentation - I like it very much. Greetings from Serbia!

  • @kevinhinkle7614
    @kevinhinkle7614 2 роки тому +2

    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 🙏🏽

  • @ShaunBMcKinnon
    @ShaunBMcKinnon 2 роки тому +12

    Both these recipes look delicious!! Looking forward to trying them.

  • @EastSider48215
    @EastSider48215 2 роки тому +1

    Love Toni’s segments!

  • @skiergirl4753
    @skiergirl4753 2 роки тому +2

    We (Hungarians) don't make spaetzle. We make csipetke, which is a pinched noodle with a different texture.

  • @kimberlyd9049
    @kimberlyd9049 2 роки тому +1

    Just searched for and found the spaetzle pan…can’t wait to try it!!!

  • @austinonaustin6870
    @austinonaustin6870 2 роки тому +3

    This was marvelous! The spaetzle recipe is getting used again for chicken soup dumplings too...

  • @ctwest3601
    @ctwest3601 2 роки тому

    I LOVE the Toni segments. More Toni! More Toni!

  • @99zanne
    @99zanne 2 роки тому +2

    I cook mine like this, using my electric pressure cooker. As long as noodles r submerged, works perfectly. TFS.

  • @stevemcdonald5320
    @stevemcdonald5320 2 роки тому +1

    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 🙏

  • @joeysausage3437
    @joeysausage3437 2 роки тому +1

    Can't wait to make this.

  • @rogerpatrongonzalez5800
    @rogerpatrongonzalez5800 2 роки тому +3

    Good recipe! What if I fry the chicken tights first? Regards

  • @dchenkin02
    @dchenkin02 2 роки тому +2

    My Hungarian uncle was raised Orthodox Jewish; Chicken Paprikas is obviously made without dairy in the Kosher style.

  • @catherinewoods3166
    @catherinewoods3166 5 днів тому

    This all looks soooo delicious!

  • @kittymarch8455
    @kittymarch8455 2 роки тому +6

    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!

    • @UniquelyTB
      @UniquelyTB 2 роки тому +3

      I love that series!!

  • @quiltbugj
    @quiltbugj 2 роки тому

    I´ve been collecting Jonathon´s Spoons for about 10 years - love them and still going strong.

  • @robinq5511
    @robinq5511 2 роки тому

    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!

  • @johnbaptist7476
    @johnbaptist7476 2 роки тому

    Just so beautifully done 😋😍❤🌹🌷👏

  • @yvonnefarrell1029
    @yvonnefarrell1029 2 роки тому

    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

  • @lindaevans6461
    @lindaevans6461 2 роки тому +2

    Stroganoff looks yummy

  • @homayounazarnoush5699
    @homayounazarnoush5699 3 місяці тому

    Different, interesting and for sure delicious 😋

  • @clydeblair9622
    @clydeblair9622 5 місяців тому

    My Hungarian friend simmered his all day and made the dumplings with flour and cream of wheat.

  • @davidthaler7018
    @davidthaler7018 2 роки тому +4

    Vaiter …dare is too much pepper in my paprikash…but I would be proud to partake….of your pecan piiiiiiie!

    • @suzigrekin8849
      @suzigrekin8849 2 роки тому +2

      Loved that he was sooo funny! I do t put any pepper or peppers in my paprikash

  • @ph11p3540
    @ph11p3540 Рік тому +2

    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.

  • @beelinekhan460
    @beelinekhan460 2 роки тому +1

    my favorite Paprikahendl! greetings from Vienna 😋

  • @VanyelStefan
    @VanyelStefan 2 роки тому +1

    Going to try both!

    • @VanyelStefan
      @VanyelStefan 2 роки тому

      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.

  • @andrewdouvros1
    @andrewdouvros1 2 роки тому +2

    Adam is the man

  • @keithgrant122
    @keithgrant122 2 роки тому

    Hii? Love y'all 💛Ashley this was a Home Run&Delish! Yummy! 🥳

  • @rossw73
    @rossw73 Рік тому

    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,

  • @riceman2011
    @riceman2011 2 роки тому +3

    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

    • @TheRogZone
      @TheRogZone 9 місяців тому +1

      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 ‼️.

  • @gergelysoki1705
    @gergelysoki1705 2 роки тому +1

    As a hungarian, i approve! Nice one

  • @ellenchappell1574
    @ellenchappell1574 2 роки тому +2

    Mouth watering good!!

  • @anthonyfigueroa7869
    @anthonyfigueroa7869 2 роки тому +2

    I just love her.and the show.☆☆☆☆☆

  • @reverendmysticfogg
    @reverendmysticfogg 2 роки тому +1

    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

  • @baluvideo
    @baluvideo 2 роки тому +12

    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! ❤️

    • @davidreali9642
      @davidreali9642 2 роки тому

      Calm down ramsey doof

    • @suzigrekin8849
      @suzigrekin8849 2 роки тому +4

      Agree no Bell peppers

    • @baluvideo
      @baluvideo 2 роки тому +2

      @@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

  • @katydidiy
    @katydidiy Рік тому

    I have a food mill that has 3 disks of varying size wholes in the screens. The largest works great for the spaetzle!

  • @fredrikliljeblad1209
    @fredrikliljeblad1209 2 роки тому +1

    Great Recipes. I don't want to be a stickler, but no crusher or whole Caraway seeds and/or marjoram????

  • @Ravisante5000
    @Ravisante5000 Рік тому +2

    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.

    • @orsireka1676
      @orsireka1676 Рік тому +2

      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.

    • @bralick6
      @bralick6 Рік тому

      Yes, my Hungarian grandmother's paprikas never included tomatoes.

  • @flybyairplane3528
    @flybyairplane3528 Рік тому

    ATK,,,,HELLO THAT one pot goloush I’ll do shortly THANKS ASHLEY,,, 🇺🇸🇺🇸🇺🇸🇺🇸

  • @ltgray2780
    @ltgray2780 2 роки тому +1

    Cook's Illustrated, March 2002, pg. 9. A bit better. (Paprikash). But definitely make this spaetzle with it.

  • @cirrus820travelers9
    @cirrus820travelers9 2 роки тому +6

    HI ! Both! Never been a fan of grd beef stroganoff but with recent meat prices it's back on the dinner table.

  • @laepitt821
    @laepitt821 Рік тому

    I keep the skin on and brown it. It gives it great flavor.

  • @kimberlycooper6321
    @kimberlycooper6321 2 роки тому +1

    Great recipe & method for paprikash. Never heard spaetzle pronounced spatz•leh. It's spat•sl.

  • @stooge81
    @stooge81 2 роки тому +3

    A moment of silence for the stained dish towel, please. 8:46
    It will never be the same 😥

    • @TheRogZone
      @TheRogZone 9 місяців тому

      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‼️

  • @Friedbrain11
    @Friedbrain11 2 роки тому

    I have some wooden spoons like the ones on your far right(white wood) and they are just fine for me.

  • @ReginaRibaudo
    @ReginaRibaudo 2 роки тому +1

    Yum

  • @alexames4951
    @alexames4951 2 роки тому

    Yummy 😋

  • @kippaseo8027
    @kippaseo8027 2 роки тому +2

    Ashley has really earned my respect

  • @billybarty1672
    @billybarty1672 Рік тому

    Yummy

  • @5610winston
    @5610winston Рік тому

    Bram Stoker mentioned _paprika hendl_ in _Dracula_ as character Jonathan Harker's introduction to Hungarian food.

  • @givenscommunications6307
    @givenscommunications6307 2 роки тому +2

    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!

  • @sedumplant
    @sedumplant 2 роки тому

    How do you thoroughly clean the kitchen shears after cutting up chicken?

  • @MarshallFlores
    @MarshallFlores 2 роки тому

    That ground beef stroganoff looks delicious and easy enough to put Hamburger Helper out of business.

  • @mr.a.
    @mr.a. 2 роки тому +8

    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.

  • @keithgrant122
    @keithgrant122 2 роки тому +1

    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 👏🏽👏🏽🥰🤗

    • @tylermcmanus6758
      @tylermcmanus6758 2 роки тому +2

      I don’t think they’re a part of Food Network

    • @palmabielecki106
      @palmabielecki106 Рік тому

      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.

  • @ronshawver6880
    @ronshawver6880 11 місяців тому +1

    NO!!! Sear the skin!!!! Keep it!!! Lordy!!! Lots of flavor there!!!

  • @mattstewart1637
    @mattstewart1637 2 роки тому +2

    Made this last week really good, used pierogies instead. Def a keeper.

  • @caseyl9906
    @caseyl9906 2 роки тому +3

    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.

  • @judyblaise1639
    @judyblaise1639 2 роки тому +4

    Where can you find the spaezle pan?

    • @johnhpalmer6098
      @johnhpalmer6098 2 роки тому

      Google is your friend. Try it, it might surprise you.

  • @pqrstsma2011
    @pqrstsma2011 2 роки тому +1

    14:17 from where i'm sitting, that Scottish porridge spoon looks like a mini cricket bat
    isn't Spaetzle from Southwest Germany?

  • @jettron1
    @jettron1 2 роки тому +2

    Could you cook that in a Le Creuset Braiser? Seems like that Dutch(French) Oven is a kind of too big.

    • @KuroiandNoukon
      @KuroiandNoukon 2 роки тому +1

      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.

  • @johnreynoldsjr4157
    @johnreynoldsjr4157 2 роки тому +7

    Question: If you're making BEEF stroganoff, why not use beef broth?

    • @louisrios5546
      @louisrios5546 2 роки тому +2

      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."

  • @MarthaGonzalez-jm3vn
    @MarthaGonzalez-jm3vn 2 роки тому +3

    I would have made myself some crispy chicken skin to snack on. That was some nice skins on those thighs.

  • @metarp2329
    @metarp2329 2 роки тому +10

    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

  • @jirkavejrosta1486
    @jirkavejrosta1486 Рік тому

    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.

  • @StevenCarinci
    @StevenCarinci Рік тому +1

    Can you substitute Greek yogurt for sour cream?

  • @schroeder4930
    @schroeder4930 2 роки тому +2

    Yeah, I love that extra-beefy, 'Oh Mommy' flavor too! 😋

  • @christinemuschiato5895
    @christinemuschiato5895 Рік тому

    spaetzle also in french cuisine

  • @David-en6jg
    @David-en6jg 2 роки тому +1

    Making the stroganoff tonight!

  • @alexg6427
    @alexg6427 10 місяців тому

    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.

  • @diananovelo5657
    @diananovelo5657 2 роки тому

  • @dramravett4621
    @dramravett4621 2 роки тому

    yum yes plz

  • @paulseale8409
    @paulseale8409 2 роки тому +3

    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!!!

  • @johnhpalmer6098
    @johnhpalmer6098 2 роки тому +1

    Both of these recipes look wonderful and I've made the more traditional beef stroganoff with cubed beef and it's good, and uses a rue as the thickening agent.
    As for wooden spoons, I love the French made wooden spoons and in the early years of ATK, they used them too. I first saw them way back when the Victory Garden had Marion Morash (Russel's wife) do a cooking segment and she used them then. I have 2, a 12" handled one, and a 16" version for when I make stocks as the handle is long enough for the stock pots up to 16Qts at the most. They are my go to, but have others that get used when both French ones are dirty.

  • @dawnm9161
    @dawnm9161 2 роки тому +1

    Is it a dry white wine? Is it a cooking wine and what is the best to use? Thank you.