Ingredients
Instructions
Fry the onion in oil until golden, add paprika, garlic, and immediately pour in water to prevent burning.
Add chicken pieces, season, and let simmer for about 40 minutes until the meat is tender.
Make a roux from flour and cream, pour it into the paprikash and simmer for another 10 minutes to thicken and soften.
Make a dough from flour, water, eggs, and salt, and press it through a halusky maker into boiling salted water. When they float to the surface, drain and mix with a knob of butter to prevent sticking.
Place halusky on a plate, add a portion of meat, and pour over the paprikash sauce.
TIP
If you want a milder paprikash, you can use only chicken thighs - the meat is juicier and the sauce tastier. And if you have time, let it sit for a while - when the flavors come together, it will be even better.
