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1 / 4 cup sweet Hungarian paprika, plus more for sprinkling; 1 1 / 2 tsp caraway seeds, ground; 3 tbsp all-purpose flour; 6 cup chicken stock or low-sodium broth; 2 bay leaf; 2 2 thyme sprigs; salt; freshly ground pepper; 2 lb skinless, boneless chicken breasts, cut into 1-inch pieces; 1 / 2 cup fat-free sour cream
Paprika, an essential to Hungarian cuisine, owes its existence to the sweet red pepper, also called the tomato pepper. The first paprika plants arrived in the Central European country in the 17th ...
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A paprika-based stew with spicy sausage and potatoes. Pörkölt: A meat stew in a thick paprika-spiced sauce, similar to ragout; generally translated into English as goulash (not to be confused with goulash soup). Sólet: A Jewish-Hungarian stew made with kidney beans, barley, onions, paprika, and perhaps meat and eggs as well. It is similar to ...
Hungarian cuisine has been described as being the spiciest cuisine in Europe. [1] [2] This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. [3]
Stanley 40-Ounce Quencher Tumbler "At Walmart, prices vary wildly, but prices seem to average around $64.95 for this size of the tumbler," Ramhold said.