The other day, I knew I hadn’t cooked any recipes for the blog for a while, but it was a weekday, and I didn’t have much time. Leave it to Pinterest to save the day. I found a Hungarian Paprikash recipe, and was intrigued by how easy it was. I could definitely pull this off on a weekday.
I have made goulash a few times now (and I’ll definitely do so again), but I had never had paprikash, nor had I even heard of it before stumbling across several recipes online. Normally, this dish is made with bone-in chicken, but I only had boneless, skinless thighs in my freezer. I also didn’t discover until I opened my pantry that I had eaten all my egg noodles….
This is definitely one of the recipes where I didn’t quite hit the mark on having the exact ingredients I needed to be authentic. I don’t have Hungarian paprika (which I’m told makes a difference), I only had boneless chicken, and I didn’t have egg noodles… sigh! But, this dish still turned out wonderfully. I do not like sour cream by itself, but I love it mixed in dishes (stroganoff, for example). It adds a great, rich, tangy flavor to any dish.
I will definitely be making this one again, with the more accurate ingredients. Even without everything exactly correct, it was still a delicious dish. Try out this recipe.