Chicken paprikash with mushrooms and dumplings

Name: Chicken paprikash with mushrooms and dumplings - Florica P.
Ingredients: For 3; 4 people: 2 pieces of chicken breast; 2 medium onions; 100 g of champignon mushrooms; 1; 2 teaspoons of flour; 1; 2 teaspoons of quality paprika; salt; 100 ml of water; 200 ml of sweet cream or two to three tablespoons of thick cream; 100 ml of milk; 2 tablespoons of sunflower oil. For the dumplings: 400 g of flour; 2 eggs; 1 teaspoon of oil; salt; enough water.

Meat - Chicken paprikash with mushrooms and dumplings by Florica P. - Recipia

Chicken paprikash with mushrooms and dumplings – A flavorful recipe cherished by many generations, combining the rich taste of meat with the delicate texture of dumplings. This dish is perfect for a family dinner or a special occasion, bringing to the table the aromas and warmth we all seek. Let’s embark together on this culinary journey! Preparation time: 20 minutes Cooking time: 40 minutes Total time: 60 minutes Number of servings: 3-4 Necessary ingredients *For the paprikash:* - 2 pieces of chicken breast (about 400-500 g) - 2 medium onions - 100 g champignon mushrooms - 1-2 tablespoons of flour - 1-2 teaspoons of high-quality paprika (preferably sweet) - Salt, to taste - 100 ml water - 200 ml sour cream or 2-3 tablespoons of thick cream - 100 ml milk - 2 tablespoons sunflower oil *For the dumplings:* - 400 g flour - 2 eggs - 1 teaspoon of oil - Salt, to taste - Enough water (about 150 ml) Step by step, for a perfect paprikash 1. Preparing the ingredients: Start by peeling and finely chopping the onion. This step is essential as the onion will add sweetness to the dish. Clean the chicken breast and cut it into cubes of about 2-3 cm. Wash and slice the mushrooms to easily integrate them into the sauce. 2. Sautéing the onion: In a large skillet or pot, add the 2 tablespoons of oil and sauté the onion over medium heat. Stir constantly to avoid burning. The onion should become translucent and soft but should not turn brown. 3. Adding the chicken: Once the onion is ready, add the chicken breast cubes. Let the meat brown slightly, stirring occasionally, until it becomes lightly golden. This step will enhance the flavors and add a pleasant texture. 4. The mushrooms and spices: Add the sliced mushrooms. By leaving them in the skillet, they will release water, which will help in making the sauce. After about 5 minutes, add the paprika and mix well. This is the time to add the water, being careful not to add too much, as the mushrooms will contribute additional moisture. 5. Simmering: Reduce the heat to low and let the mixture simmer gently. If you notice that the water is reducing too much, you can add a little, but don’t overdo it. The paprikash is ready when the meat is tender and well-cooked, in about 15-20 minutes. 6. Thickening the sauce: In a small bowl, mix the milk with 1-2 tablespoons of flour to obtain a smooth paste. Add this mixture to the paprikash and stir well. Let it simmer for a few minutes until the sauce reaches a creamy consistency, similar to sour cream. Season with salt to taste, and add the sour cream. Using whipped cream will give a delicate note, but if you prefer a tangier taste, opt for thick sour cream. 7. Finishing the dish: Finally, reduce the heat to the minimum and stir constantly to prevent sticking. If desired, you can sprinkle chopped fresh parsley on top, but it is not necessary. The dumplings – the perfect accompaniment 1. Preparing the dough: In a large bowl, add the flour, eggs, a teaspoon of oil, and salt. Start mixing, adding water gradually until you obtain an elastic dough, but not too sticky. The dough should be firm enough to be broken with a spoon. 2. Boiling the dumplings: In a large pot, bring 2 liters of water to a boil and add salt. Using a spoon, take portions of dough and form dumplings that can be immersed in the boiling water. Boil them for about 10-15 minutes, or until they become fluffy and rise to the surface. 3. Cooling: Once boiled, strain the dumplings and quickly rinse them under cold running water. This step is important to stop the cooking process and prevent them from sticking together. Serving and variations Serve the chicken paprikash alongside the fluffy dumplings, and for a complete culinary experience, you can add a fresh green salad or mashed potatoes. You can also experiment with different types of mushrooms or substitute the chicken with turkey or pork, depending on your preferences. Useful tips - Ensure all ingredients are fresh for a perfect taste. - Use high-quality paprika, as it will give an authentic flavor to the dish. - If you want to add a spicy note, you can include a little hot pepper or spicy paprika. - This recipe can also be prepared in larger quantities, and the paprikash keeps well in the fridge for consumption the next day. Nutritional benefits Chicken paprikash is an excellent source of protein, vitamins, and minerals. Mushrooms are rich in antioxidants, and sour cream can contribute to calcium intake. The dumplings provide essential carbohydrates for energy, making this dish a nourishing and satisfying meal. Frequently asked questions 1. Can I use other types of meat? Yes, you can replace the chicken breast with turkey, pork, or even beef, depending on your preferences. 2. How can I make the dumplings fluffier? Ensure that the dough is not too sticky and that the dumplings are boiled long enough to rise to the surface. 3. Can I prepare the paprikash in advance? Yes, the paprikash can be prepared in advance and kept in the fridge. Reheat it before serving. This chicken paprikash recipe with mushrooms and dumplings is not just a dish, but a family experience, a moment of joy and comfort. I encourage you to try this recipe at home and personalize it to your taste! Savor every bite and enjoy the time spent in the kitchen!