Winter is the perfect time for a nice hardy stew! This is one of our go tos in the Chand House. It’s inspired by my dear friend’s Goulash she once made me. I long ago lost the recipe and slowly adapted my own version. Hope you enjoy it!
Hungarian Paprika Stew
Serving Size: 2 adults and a toddler (I put it over pasta for my 1 year old)
1 lb boneless skinless chicken legs and thighs OR pork shoulder OR veal —-Cut into bite size pieces 2 large tomatoes – diced 1/2 onion – diced 4 cloves garlic – minced 1 potato – cubes 2 Carrots – cut into rounds 3 tbsp hugarian (sweet) paprika* 1 tbsp garlic powder* 1 tsp Penzey’s pasta sprinkle (optional— use can also used an “Italian” mix seasoning with oregano, parsley, rosemary etc.) 1tbsp cooking oil ( I use olive) 3 cups chicken brother Salt and pepper to taste Parsey (optional garnish)
1. Saute onions and garlic in olive oil on high heat until soft (Use a dutch oven or deep pot) Add tomatoes, paprika, garlic powder and pasta sprinkle and 1 cup chicken broth.
2. Mix together and bring to a boil. Then turn heat to medium/low and simmer for 15 minutes until tomatoes are soft. Add MEAT and cook halfway.
3. Add carrots, potatoes, salt and pepper with remaining 2 cups of chicken broth. Boil on medium heat for 20 minutes or until potatoes are fully cooked.
4. Garnish with parsley and enjoy!!
Another option is to add little noodles to the stew for something even hardier!
*Use Penzey’s spices — it makes the world of difference in taste*