Hungarian Rabbit Paprikash ~ Happy Cooking - how many times is being sought after by many society around us, one of them is Buddy. They already are get used to use internet on gadget to looking for information to be used insight. Therefore Admin give Information related Hungarian Rabbit Paprikash is can you make it inspiration. < Now here's a classic Hungarian stew. I've been having versions of this since I was a kid always Mushrooms are not typical buy I do love them my Paprikash. My kids ate it for the first time, rabbit.
Hungarian Chicken Paprikash (Paprikas) a classic family recipe that brightens the dinner table! Traditionally it was made with rabbit meat, when families actually caught their dinner instead of. Paprikash is Hungarian, but my mom's family made all kinds of food from that region. you can create Hungarian Rabbit Paprikash using tools 9 ingredient 8 step. this is it the steps for cook it.
The composition for cooking Hungarian Rabbit Paprikash
- capable need to provide 1 1/2 lb rabbit.
- You need to prepare 1 cup paprika.
- Please prepare 2 cup sr flour.
- You need to prepare 1/2 tsp salt.
- You need to prepare 2 cup white wine I used chardonnay, by Yellowtail.
- Also add 1/3 cup bacon.
- capable need to provide too 1 large onion, chopped.
- You need olive oil, extra virgin.
- capable need to provide chopped parsley for the garnish.
This vegan version of paprikash does the original dish a lot of justice! Don't say I didn't warn you. This classic Hungarian chicken paprikash recipe is comfort food featuring a paprika-sour cream sauce and served over dumplings or rice. Hungarian Chicken Paprikash is a traditional Hungarian dish made from simple, real food ingredients.
The Step by step how to cooking Hungarian Rabbit Paprikash
- Render the bacon in a deep pan, or large 5 qt. pan until it is crispy. Put it on paper towels to drain. Reserve the bacon oil..
- Saute the finely chopped onion in the bacon oil until it is golden brown. Remove the onion from the pan and put into sieve..
- Drain the oil back into the pan..
- Cut the rabbit up.
- Make a dredging mixture of three parts flour to one part paprika. Add salt and pepper to taste.Dry the rabbit and dredge each piece in the flour/paprika mixture. Saute each piece of rabbit in the bacon oil in which you previously cooked the onion. Add some olive oil if there isn't enough bacon oil left from cooking the onions..
- When all of the rabbit is browned, add the onion back to the pot. Add enough white wine to cover the rabbit and onions and simmer slowly until the meat is fork tender. Do not overcook the rabbit..
- Remove the rabbit from the pan and place onto serving platter. Add the sour cream to the wine mixture left in the pan and heat gently. Whisk mixture together. Do not over heat as it will break down the sour cream..
- When the sauce is well-fixed and quite warm, add rabbit back into pan, garnish, and serve with the rabbit..
Succulent pieces of chicken are simmered in the most flavorful sauce, made with the best Hungarian. This recipe has been passed down in my Hungarian family for generations and perfected. I now use boneless chicken despite bone-in being the tradition. I think it makes it a little more friendly without. This common Hungarian dish with any variation is worth a try, it is simply delicious.
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