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My wife is Hungarian-father escaped the communists rolling in when he was 11. She makes the most fantastic chicken paprikash, but a few years ago, we had a bunch of pork around and she used that instead and we haven't looked back since. But, yeah, use it in Paprikash. She just makes the base sauce, with the meat in it, and allows everyone to add their own, to their tastes at the table.
 

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My wife is Hungarian-father escaped the communists rolling in when he was 11. She makes the most fantastic chicken paprikash, but a few years ago, we had a bunch of pork around and she used that instead and we haven't looked back since. But, yeah, use it in Paprikash. She just makes the base sauce, with the meat in it, and allows everyone to add their own, to their tastes at the table.
Hungarian cuisine isn't naturally "in my wheelhouse" so I was looking at recipes when a Hungarian-borne colleague walked into my office. His comment - "why chicken"? :)
 

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Discussion Starter · #12 ·
I took some and warmed it in a pan with some minced preserved lemon, and then gently heated up some leftover carbonara (previously cream-less). Worked well. I'm also looking forward to keeping it going by adding more heavy cream and leaving at room temp for a bit again, which I read can work.
 
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