The essential ingredient in paprikash, as any Hungarian cook will tell you, is the paprika. Some like it sweet, some like it hot, but the important thing is that there really is a difference between good-quality Hungarian paprika and that red stuff our mothers sprinkled over chicken for color. While sour cream was an essential part of this dish for their non-Jewish neighbors, kosher cooks in Hungary, of course, omitted it.
Recipes in Judy Bart Kancigor’s book Cooking Jewish were compiled from over 300 family members and friends. This recipe is by Carole Orlow.
This dish was featured as part of our Hanukkah Recipes photo gallery.
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