This is a fairly simple, yummy dish. It is also forgiving. The picture you see is a version I did with leftover turkey (sloppy looking, but yummy). You can also add mushrooms, or mix peas in the sauce, etc.
This is now a staple in Germany, but was adopted from Hungary.
Preparation Time: 50 minutes
- chicken or turkey, 3 breasts cut in chunks, or 2 – 3 cups if using leftovers
- 1/2 c. butter or margarine
- 1 large onion, minced
- 1 tbs sweet paprika
- 2 cups chicken broth
- 1 tbs flour
- 1 cup sour cream
- Using a large saucepan, add in butter and melt. When butter is bubbly, add in onion. Saute until yellow. Be careful not to over cook the onion!
- Add meat into the pan. Blend ingredients. Add in paprika and mix well. If meat is uncooked, just cook until outside is white, for about 8 minutes on medium heat. Do not brown. If meat is precooked, simply saute for 3 minutes.
- Pour in chicken broth. Add in salt to taste. Bring to a boil, then reduce to simmer and cover. Cook for 20 – 30 minutes (if meat was raw), or 10 minutes (if precooked).
- Blend flour into the sour cream and set aside.
- Remove meat, leaving sauce in the pan. Increase heat to medium-low.
- Blend in sour cream mixture, stirring constantly until the sauce is smooth. At this point you may taste the sauce and add more paprika if you’d like.
- Add chicken back into sauce. Bring to boil, then reduce to a simmer. Cook, uncovered, stirring occasionally for 10 minutes.
- Serve with spaetzle or buttered noodles, and your choice of vegetable.
Nutritional Facts data are for meat and sauce only, using reduced fat sour cream and 1.5 lbs of chicken breast meat (no skin).
Makes 4 Servings
|Amount Per Serving|
|Calories 534||Cal. from Fat 296|
|% Daily Value *|
|Total Fat 33.5g||52%|
|Saturated Fat 20.1g||101%|
|Monounsat. Fat 8.9g|
|Polyunsat. Fat 1.8g|
|Trans Fat 0g|
|Total Carbohydrate 10.3g||3%|
|Dietary Fiber 1.8g||7%|
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.
The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.