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Old 08-09-2006, 04:37 PM   #1
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CHICKEN PAPRIKASH question

Anyone have a good recipe for home made noodles that go in chicken paprikash? I don't know if they are any different than any normal home made noodle. My girlfriend loves this stuff-her grandma used to make it for her and her dad still makes it once in awhile. Last time her dad made it(the first time I ever had it) he used egg noodles and she said that it was nowhere near the same so I thought I would ask the experts here and see if anyone had any ideas. I found a few recipes for the paprikash itself but they suggest egg noodles so if anyone has a complete recipe that would be cool too.

BTW my general thought on the soup is that it is fairly boring but I was told that is how it is supposed to be.....must be a polish thing just kidding

EDIT: I guess I have another question. Is this traditionally served as a soup? I am coming across recipes where it is chicken breasts served over egg noodles with a sauce over it. What we had was a soup

Thanks
Brian

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Old 08-09-2006, 05:19 PM   #2
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I've seens this with all sorts of stuff - noodles, dumplings, spätzle. I had a quick look using paprikache and it doesn't look like there's any right or wrong or standing out preference with the starch. I'd just ask your g/f what sort of noodle she wants and just go for it. I hope whatever you decide to do it comes out nicely.
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Old 08-09-2006, 06:10 PM   #3
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I usually serve it with spatzle. But homemade papardelle is nice also.
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Old 08-09-2006, 06:28 PM   #4
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Quote:
Originally Posted by Loprraine
I usually serve it with spatzle. But homemade papardelle is nice also.
Do you happen to have a recipe handy for the soup? the one that I thought I had is incorrect

For the spatzle-i found this recipe:

2 1/2 cups sifted all-purpose
1/2 teaspoon salt
2 eggs, beaten
1/2 cup water (more or less)


But how thin do you cut it? It just says to cut it thin. Maybe the thickness of a fettucine noodle? I have never had spatzle is the reason I am asking



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Old 08-09-2006, 06:52 PM   #5
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Spätzle mixture isn't firm and cuttable prior to cooking. You'll need something with large holes to push it through and it'll fall into the boilong water by its own weight - maybe you have a collander or something lying around. They make toys for spätzle like http://kitchenadventures.co.nz/produ...spaz-nd-ac.jpg or http://www.meilleurduchef.com/mdc/ph...menager_gd.jpg

As an aside, lemon thyme leaves in spätzle works rather well with pork and chicken. It's a really bright fresh taste.
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Old 08-09-2006, 07:11 PM   #6
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"What we had was a soup"

You got me on that one. My sauce can be a bit loose ( depending on what errors I've made ), but certainly not a soup.
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Old 08-09-2006, 07:13 PM   #7
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Yeah I would call it a soup. It was mostly tasteless(..oops, did I say that?) liquid with chicken and noodles. Maybe they just make it really thin?
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Old 08-09-2006, 07:21 PM   #8
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Chicken paprikash is a chicken stew with a paprika based sauce or gravy. It would contain both sweet and hot paprikas.

I usually serve it over spaetzle.
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Old 08-09-2006, 07:26 PM   #9
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Quote:
Originally Posted by Andy M.
Chicken paprikash is a chicken stew with a paprika based sauce or gravy. It would contain both sweet and hot paprikas.

I usually serve it over spaetzle.
Ah perfect, this sounds like what I am looking for. Do you have a recipe?
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Old 08-09-2006, 07:41 PM   #10
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As was stated previously, chicken paprikash is a chicken stew, not a soup. At the end of cooking, a flour, sour cream mixture is added and just warmed up.
I always serve my paprikash with spaetzle.
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