Author Topic: Hungarian - Chicken Paprikash with Galuska  (Read 633 times)

Olga Drozd

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Hungarian - Chicken Paprikash with Galuska
« on: January 30, 2018, 09:12:32 PM »
Hungarian - Chicken Paprikash with Galuska

Chicken paprikash with Galuska is traditional Hungarian fare; hearty and filling.  Galuska are tiny dumplings cut piece by piece and dropped into rapidly boiling water, are tossed with plenty of butter and served with paprika seasoned chicken and vegetables and a gravy laced with sour cream.  This dish is very rich and so good that you'll want a second helping.

6 whole chicken breasts (3/4 pound each), split
4 Tablespoons butter OR margarine - divided
16 small white onions (1 1/2 pounds)
1 cup chopped yellow onion
1 Tablespoon paprika
8 small carrots (1 pound), peeled
2 cans (10 3/4 oz. size) condensed chicken broth, undiluted
1 teaspoon salt


2 3/4 cups sifted all purpose flour (sift before measuring)
3 large eggs
1 teaspoon salt
1 cup water

2 Tablespoons butter OR margarine (to coat cooked galuska)


1/3 cup unsifted all purpose flour
1/2 cup dry white wine
2 cups sour cream
Parsley sprigs (optional)

Rinse chicken under cold running water; pat dry with paper towels.  In a large skillet with a tight fitting lid, over medium high heat, melt 2 Tablespoons of the butter.  Add 6 pieces of the chicken; brown on all sides, about 10 minutes.  Transfer the browned chicken to a platter; repeat with remaining chicken.

Add remaining 2 Tablespoons of the butter to skillet.  Add whole and chopped onions; sprinkled onions with the paprika; saute until onions are lightly browned.  Cut carrots into 1 1/2 inch pieces.  Add carrots to onions; saute 2 minutes.  Stir in chicken broth and 1 teaspoon salt.

Arrange the chicken on top of the vegetables; bring the broth mixture to boiling.  Reduce heat; simmer covered until the chicken is tender, about 45 minutes.  Remove chicken and vegetables to a platter, reserving liquid in skillet (there should be 3 1/2 cups liquid) (liquid for the gravy). Cover chicken and vegetables and keep warm in 300 degrees F. oven.

Make Galuska:
I a large bowl, combine 2 3/4 cups flour, the eggs, 1 teaspoon salt and 1 cup water; beat with a spoon until dough is smooth.  In a Dutch oven or large saucepan, bring 8 cups water and 2 teaspoons salt to boiling.  Spread some of the dough on a pancake turner, covering surface.

With moistened metal spatula, cut off small pieces of dough, letting them drop into boiling water. Cook 1/4 of dough at a time, boiling gently uncovered, until dough is firm and rises to top.  Remove Galuska with slotted spoon; drain and transfer to serving dish.  Toss Galuska with butter; cover.  Repeat with remaining dough.

Prepare Gravy: 
In a small bowl, mix 1/3 cup flour with the wine; stir into the reserve liquid in skillet.  Bring to boiling, stirring constantly.  Reduce heat; simmer 2 minutes. Slowly add sour cream; heat gently 1 minute.  Pour gravy over chicken; garnish vegetables with parsley.  Pass Galuska.  Makes 12 servings.
« Last Edit: January 30, 2018, 09:16:10 PM by Olga Drozd »