Cuisine: Hungarian
Chicken Paprikash
Hungarian stews do not rely on flour or roux for thickening. It is the paprika or the "porkolt cream" that thickens the sauce. It is best to leave the skin on the chicken because it helps the meat not fall apart while it is cooking. It is best to discard the skin before you serve.
The long yellowish green sweet peppers, commonly referred to as the Hungarian wax pepper, is a Hungarian specialty. They are perfect for cooking, stuffing and for pickling.
Hungarian Gulyas (Goulash)
Traditional Hungarian goulash is often cooked outdoors over an open fire.
Csipetke means pinched dumpling and are made from a stiff dough consisting of flour, egg and salt.