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Paprikash -- still cookin'

George R | Mar 3, 200406:12 PM

Let me add my voice to the chorus of praises for Paprikash. Dinner Tuesday evening was very good with excellent, friendly service at reasonable prices. Wife #1, whose Hungarian-born grandmother was a professional cook, was very pleased.

The complimentary langos (deep-fried garlic puffballs) were terrific – light, garlicky, not a trace of oil. The garlic sausage appetizer was good, though not with the intensity of other versions of cevapcici (spelling?) I’ve had.

The soups (bean, goulash and creamy mushroom) all were tasty; the mushroom was especially rich with lots of mushroom flavor coming thru. I liked my bean soup which had plenty of veggies and bits of sausage in it.

Entrees: My gulyas (goulash) was terrific. At the waitress’ suggestion, I ordered with a potato pancake. The gulyas was put on top of the excellent potato pancake (nearly the size of the plate) which was then folded over with a large dollop of sour cream on top. The crisp pancake, the soft flavorful gulyas inside and the sour cream complemented each other very well.

Both the chicken and the veal paprikash were excellent. The wife said her veal was reminiscent of Grandma’s, the difference being that Grandma used even more sour cream. The duck was moist and tender, though the skin wasn’t crisp.

We tried the plum dumplings and the apricot-filled palacinkas (crepes) for dessert. The dumplings could have used more of the slightly tart plum filling, but the palacinkas were wonderfully light and flavorful.

The whole meal for four including a bottle of “Bull’s Blood” wine came to about $30/person including tax and a generous tip.

We’ll go back anytime.

5210 W. Diversey

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