Chicken paprika – csirkepaprikás
In western Europe, chicken paprika (Paprikás csirke) became a prize-‘winning dish at the end of the 19th century, when Georgps Auguste Escoffier (1846-1935), the famous French put Poulet au Paprika and Gulyás Hongroise on the menu sz die splendid Grand Hotel in Monte Carlo.
High popularity of pörkölt and paprikás made with chicken Inspired chefs of the day to keep dreaming up new creations. One such development that is still popular today was created ar die beginning of the 20th century in the elegant Hotel Arany Bika in Debrecen. It was named after the Hortobágy- Puszta, which comes under this towns administration: hortobágyi palacsinta— meat pancakes.
Csirkepörkölt – Chicken pörkölt
Ingredients
1 1/4 lbs/600 g beef (neck or shoulder)
1 large onion
3 tbsp sunflower oil
1/2 tsp caraway
I clove of garlic, crushed
Ground paprika (sweet)
Salt
1 medium carrot
1 medium parsley root
2 bell peppers (capsicum)
1 medium tomato
2 stalks of celery, including leaves
14 oz/400 g potatoes
Pasta pieces
Pörkölt should ideally cook in its own juices. Add a little water only if you think it is going to burn. Toward the end of the cooking time, tilt the cooking pot from side to side instead of stirring the contents.
Arrange the chicken in a deep dish. Pour over the sauce and garnish with a few pepper slices. Serve with dumplings or pasta pellets, and a cucumber or green salad.
