Best Paprikash Potatoes Recipes

PAPRIKASH POTATOES

Steps:

• In a large, shallow pan, saute the onion and garlic in the bacon drippings until soft.
• Add the paprika, cayenne, bell pepper, and caraway seeds and saute for another 1-2 minutes.
• Add the potatoes, wine, and black pepper.
• Simmer, covered, for 20 minutes or until the potatoes are done.
• Add water as necessary but maintain a thick consistency.
• Stir in the sour cream and simmer until heated through.

PORTUGUESE PORK AND POTATOES PAPRIKASH FUSION

Steps:

• Place meat in bowl or plastic bag and add hot sauce, salt, garlic, bay leaf and 1/2 cup wine. Marinate 4 hours or overnight.
• Put half the olive oil and the butter in large pan and cook potatoes until golden brown. Remove from pan and set aside.
• Add the rest of the olive oil to pan and saute onions for about 2 minutes. Deglaze the pan with the remaining 1/2 cup wine and let cook until almost evaporated. Add the meat and marinade and cook for about 5 minutes.
• Add the bouillon and 1/2 cup water. Cook another 10 minutes. Stir in paprika.
• In small bowl mix cornstarch and 1/2 cup water and add to pan to thicken sauce. cook 5 minutes.
• Stir in sour cream. Add potatoes and cook about 2 minutes.
• Garnish with cilantro.

CHICKEN PAPRIKASH-TOPPED BAKED POTATOES

Steps:

• Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.
• Combine chicken, flour, paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.
• Melt butter in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, mushrooms, and garlic; saute 5 minutes. Add broth; bring to a boil. Cook 6 minutes or until chicken is done and the sauce thickens, stirring frequently. Remove from heat; stir in sour cream.
• Split potatoes open with fork; fluff pulp. Divide chicken mixture evenly over potatoes; sprinkle with parsley.