This Chicken Paprikash Will Change Your Life For The Better

Chicken Paprikash is a top-tier comfort food recipe and I definitely recommend it to all aspiring home cooks.
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Chicken Paprikash recipe:
¼ cup clarified butter or oil
1 whole chicken separated into 8 pieces
1 large yellow onion, minced
1 red bell pepper diced
4 tbsp tomato paste
1 tbsp all-purpose flour
3 1/2 Tbsp Hungarian sweet paprika, plus more for garnish
3 1/2 cups chicken stock (add more for a more runny sauce)
2 tbsp sour cream to serve with each individual plate
Salt and pepper to taste
Hungarian Nokedli Noodles:
4 whole eggs
3 tbsp sour cream
1 cup +2 tbsp all-purpose flour
1 tsp salt
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[@purpleheartbbq576]

I only knew one other person from Kazakhstan and he was the greatest film maker the country ever produced.

[@DingusKhan.]

Very nice!

[@jamescollier3]

I doubt he's his wife

[@jducky3643]

Borat? 🤔🤣

[@lloydy11]

Yakshimash

[@SaarN1337]

@@lloydy11 jak sie masz, it's in Polish

[@thatdudecancook]

If you've never made or eaten chicken paprikash It's one I highly recommend to everyone who loves to cook! Also, it's 2023, my friends and it's gonna be a fun year for everyone who watches my channel!!!

[@bryonstalter26]

Sonny my dear dear friend and fellow dude please allow me to cook with you this year 😀 my goodness your food is impeccable

[@jm12green31]

Thanks man I left a comment a week or two ago when you asked people for recipes, this is great my family has Croatian background but my mom used to always make this growing up so f****** delicious

[@robertdinicola9225]

My wife makes it, oneof her mothers old recipes. It was always "ok" but i always felt it could be done better. She does it from memory and she is not a great cook, thats why i always end up cooking. Yours looks much tastier.

[@TheOctopusofthesea]

Just wanted to say good job on not overusing catchphrases. You can mention rosemary salt without adding the IYKYK, and not a lot of KZbin chefs have your level of restraint (not thinking of anyone specific like Josh Weissman). Your recipes are dope, your fridge attacks are epic, and your personality makes me think I could hang out with you and not want to microplane your face off.

[@RedRisotto]

3:00 I love how you kept the best bits for Borat's caged Kazakhstani sister... and your wife. I'm sorry... I could not help myself - do not banish me! I would starve.

[@thernielle]

Hungarian here - Sonny, thanks for including one of our signature foods to your repertoire. You did a lot of things just differently how we used to make this dish, but ultimately the taste should be very close! For those who are interested, just a few hints and tips to make it more authentic and somewhat easier (and with that I really encourage everyone to make this, as this dish is fantastic!): 1. cook with lard - no, really, use lard :) 2. sweat the onions and the pepper first, before adding any spices or meat - important: you don't need to thicken with flour, just use more diced onions, that will break down during the cooking and become the thick sauce of your dreams :) 3. add paprika, ground pepper and a small amount of ground caraway seeds, constantly stirring - you can add the diced tomatos or tomato pure or whatever you have, even adding some water to prevent the spices from burning is a good idea 4. add the meat - no marinade, no spices required, just add it to the base and start cooking. It will release some liquids, but at this point it is preferred to have some roasting and maillard reaction, but still beware of burning it and making a coal soup 5. pour in some water to briefly, but not fully cover the meat, add salt 6. cook on medium-low with occasional stirring until the meat is tender, adding water if necessary, then cook until the desired thickness. Note: if you let it rest for 20-30 minutes, it will thicken even more! Have fun! :)

[@catmom1322]

Thank you so much! You have fun, too!

[@suspiciousbird487]

I agree with everything except use chicken stock instead of water. Stock is more flavorful and will not dilute the flavors of the chicken and vegetables as much

[@thernielle]

@@suspiciousbird487 I don't say use water over stock, if you have, definitely use it, I'm just telling you, that we don't use stock for this dish 99% of the time. Old traditions and habits die hard :)

[@suspiciousbird487]

@@thernielle yeah, I agree. It's been a long time since I've had to use stock or water. Years, actually. I just made chicken paprikas, and it turned out sad. The tomatoes were sad. Problem with cooking during the winter 😭

[@Zhuinden]

@@thernielle another trick I know is to use water only as a last result, and instead use lecsó-like basis aka TVpaprika and tomatoes. The salt with the vegetables and the onions and the chicken will give you the liquid you need. But if it doesn't... well, water (or stock made from real chicken like in the video, but not that Maggi instant chicken cube nonsense)

[@intercsaki]

I'm Hungarian, and I grew up with Paprikás (where "paprikash" is derived from, it means "with paprika added" ) and I LOVE that you actually have the Hungarian spice, especially from Szeged, which is most famous for its dried sweet red peppers. Big respect from this small little country. :) BUT you are missing two KEY spices: garlic and caraway! Ground caraway (kömény in Hungarian, similar to the word "cumin", but it's not the same thing) is essential for the paprikás flavor. It smells funny raw, yes, but if you bloom it (add after onion is translucent and heat with oil for 2-3 minutes) it will add an incredible depth of flavor. Try it!

[@nathanlambshead4778]

Thank you. I have been adding garlic to this recipe, since for me it screamed that it needed some garlic. I never thought of caraway seed though. I have just ground some up and will add it to tonight's chicken paprikás meal.

[@Rhiawiz]

Been making paprikas for years but never did the caraway either, I will try it next time!!! Thank you. Went to Hungary last year and everything I ate there was incredible. I had paprikas twice lol I couldn’t help it.

[@nathanlambshead4778]

@@Rhiawiz I never made it to Hungary. In my youth I visited many nations in Europe, the Middle East, Africa, and the UK, but never Hungary. I would go if I was young again.

[@Kelnx]

Isn't most paprika from Hungary anyway? Even if it's just McCormick or some grocery brand, there's a solid chance it's from Hungary since they make like 90% of the world's supply with the rest from California or Spain.

[@Zolijohanna]

Egyrészt. Másrészt: ettél már valaha csirkepörköltet, amelyikben sárgarépa meg petrezselyemgyökér van? :) Ha igen, az nem volt pörkölt.

[@KLottici]

As a Hungarian, thank you for pointing out the importance of our paprika (powder) ! Well done, keep up the good work! I'll share your video with my non Hungarian friends!

[@thatdudecancook]

Thank you!

[@seandupuie3552]

My mom used to make this, she's half Hungarian half Italian. She would always thicken it at the end with sour cream and flour mixed together and then tempered before adding. Makes a huge difference in the taste in my opinion.

[@MathiasRexX]

Yes! That’s the traditional way of doing it, also tastes way better!

[@patriciamichelin7355]

That's how I learned to make it as well.

[@WhelpHaiBai]

Not enough sour cream. I am sad. :(

[@atheneus]

🤤🤤🤤🤤

[@leventelajos5078]

Thats the traditional way, and the distintive thing, between chicken paprikash, and goulash stew.

[@maryannkucewicz4662]

Im Hungarian n we make the Nokedli dumplings by putting the batter on a flat large plate n you flick off some batter with a butter knife into the boiling water. Makes a much better shaped dumpling.

[@captaincaleb7440]

Exactly what my family does. We are German, but my relatives lived in Hungary a while before immigrating to the states 100 years ago!

[@wendyannh]

That sounds easier, too.

[@Rayman4505]

Sending prayers to Sargent Gilbert for a speedy recovery 😔

[@zakerid]

I loved when my grandfather would make this. He served it with potato pancakes. So freakin good.

[@macsek145]

I really loved this method for the 'nokedli'. I have a small kitchen here in budapest so i dont have a nokedliszaggató at home and i mostly boil some pasta for this dish, but man its not even close to that. Btw knowing how easy and fast to make this dish and still tastes incredible i must say your foolproof method must be heaven

[@larrymcardle]

Here in Poland we can get paprika (red pepper) paste from Hungary, in the same type of toothpaste tube the tomato paste is in. I always use this in paprikash, goulash, even in my chili. It gives another added level of flavor between the dry paprika and tomato concentrate. I also sometimes use a good quality red beer in with the stock.

[@jimfuelig3561]

You're probably talking about Piros Arany :).

[@S1RDUD3N3SS]

Dude. “Celery can fuck off”. Made my day

[@MedoKojiZiviOvde]

Bosnian paprikash is usually done in slow cookers or on the stove for couple of hours and we use potatoes instead of pasta.

[@andrewbryant4259]

So glad Gilbert made a speedy recovery

[@LittleRedRidingHoo]

I believe the chicken prep section of this video is the best instructional video on how to cut chicken. Very brief, very precise, very clear. Thank you!

[@EthanCrawl]

Holy shit you are an absolute treasure of a person that can also direct the average every-man in ways to make great food. I love your channel so damn much.

[@novyxl9672]

As an old Hungarian this warms my heart to see you sharing this with the world

[@dovfriedman921]

My grandmother and mother would make paperkash all the time. I changed it up a bit by adding meatballs and mushrooms to the recipe. It's so good. I like the naming method also as the white meat can get dry if you boil for too long.

[@ruckers1624]

Dude!! I have recently discovered you maybe two months ago and I'm absolutely amazed at your videos. But I got to tell you I have a Hungarian girlfriend and when I showed her this she said her mom and auntie never did any of this. While I try to explain to her that you were trying to gourmet it up she said it was a ridiculous waste of time. I have personally made this dish many times with a minimal number of steps and it was ridiculously good.

[@jem9978]

Lol he didn't come up with this on his own to begin with 🙂

[@eliseleonard3477]

My Hungarian gran made this and it’s my favorite food! Love the idea of finishing it in the oven. She hand cut her spaetzles off the edge of a bowl but I use one of those slider gizmos. Great job!! ❤️❤️❤️

[@shadowpapito]

A Whole chicken back It’s super delicious when you bake it. After you enjoy it, then you can place it in Pressure cooker or Stock Pot and make a fantastic stock or Bone Broth!

[@jamesbarisitz4794]

I'm half Austrian. The correct pronunciation of spetzle is shh-pets-lay. Killer chicken paprikash! 👍 😃

[@wernerlindorfer3693]

As a full Austrian I approve of this pronunciation! :D

[@jamesbarisitz4794]

@@wernerlindorfer3693 Thanks Werner! 😃

[@elizabethwesterschulte9924]

My Hungarian mother & grandmother used the two spoon method for noodles. Which we called “spaetzle” (my dad was German). I’ve never mastered the two spoon method like them, the pastry bag is a revelation. The size is Perfect The nokedli- Thank you!

[@PhotoOwl]

Hungarian here. Your chicken paprikás looks phenomenal! I'd definitely would love to have a big plate of it. One thing we do differently is, when the chicken is already cooked we add a mixture of flour and sour cream. I would have added 1 spoon of flour+200 gram (7oz) to the dish, and cook it until the flour is cooked, like 10 minutes. I know you added the flour in the beginning. Anyways, I'm sure yours was delicious too.

[@RelaxingRestoration]

I love the fridge attacks in every video!! What do his neighbors think?

[@bearbonesfishing]

This was one of my favorite dishes grandma made when growing up. It's a family staple. She called the noodles "No-kad-lee" (no idea how to spell it lol). Great video!

[@jm12green31]

Oh man I think you took my recommendation from the comments last week thank you so much... My mom used to make us this growing up it was so good

[@pivkemrzli2297]

finally a great dish that every one can make! simple and widely accessible ingredients are the key. i get annoyed so much when i watch a promising cooking video, and than it calls for some fancy herbs or spices that 80% of the world will never be able to access.

[@TheOxIshere]

I just recently visited my family in NY. While I was there, I visited my old super from the building I used to live in. He is Hungarian and his wife made Paprikash. Oh boy, was it delicious. So much so, I found a recipe and made it myself. There are so many ways you can make it. My version was one with cream. The family loved it. He even gave me Hungarian all seasoning to make the Paprikash. Will definitely try this version. Wasn't courageous enough to make the pasta so I just bought ready made pasta and called it a day.

[@TheOxIshere]

Awesome. Thanks so much. Will text now.

[@martinknoerr8037]

My mom was Hungarian. She always added the sour cream to the chicken paprika to the pot towards the end of cooking, and mixed it in. Great job, and looks delicious.

[@BillYovino]

Looks like a winner. I usually whisk the sour cream into the sauce, but I like the idea of having the sour cream on the side. A good and quick substitute for the homemade noodles is buttered cavatelli.

[@seanonel]

I use a potato ricer when making my Spätzle (pronounced "Shh-pets-ler"). Pour the batter into it, make sure the holes are below water level and press to desired length. If you don't submerge the holes, the dough clumps together before it hits the water and your left with great big blobs of conjoined Spätzle. I discovered this method as I didn't have a traditional piece of Spatzle making equipment. Did a search in German, and it seems to be quite a popular method...

[@kylereisenauer9772]

Casually slits top of piping bag and ties and knot and blows my mind. Genius dude pure genius.

[@nathanlambshead4778]

Made this last night. Decadently fantastic, like a super tasty and rich chicken stew. Only difference is I made mashed potatoes instead of spaetzle. We are cutting down a bit on pasta. But next time with spaetzle. Thanks for the video.

[@nathanlambshead4778]

Making this at least once a month now. Fantastic addition to my Indian/North African/French/Italian chicken dishes. Comes out perfect and wows every time. Thank you Dude.

[@releasesound5879]

I'm grew up American Hungarian and have eaten this recipe since I was ten. Also, I lived in Germany for a year in college. The sour cream is added to the sauce. It warms the the sour cream and cuts the fat in the sauce. Also, the spaetzle chunks are too big. You're a chef so I'm sure that you know that there's a spaetzle maker that you pour the batter into and basically pass over what looks like a large holed cheese grater to make the size smaller and curly. Also, some people fry them after. Finally, it's traditionally served with cucumber salad (slice cucumber marinated in vinegar with a splash paprika on top). BUT, Mad love for giving the shout out for this dish and how delish it (including your version) is.

[@pmlistener2]

I recently learned something I think is worth sharing. When making clarified butter, salted or unsalted doesn't really matter. The salt sticks to the milk solids and is removed when skimmed off.

[@janospuskas8942]

Eyyyy, rando hungarian here! This is like a modern take on it, which I absolutely love! This is a simple dish, that is different in every household, so chicken paprikash is a good base, a guideline if you will. Only two things if I may: use lard, makes it even more awsome, second is, if you have the chance, use a cauldron over open fire, because it gives a good flavour, and it is a good time to pop a beer/wine/pálinka while it is simmering above the fire ;) Thank you for representing one of our national dish! Kepp cookin'!

[@leventelajos5078]

Hey! I liked your recipe, and this is coming from a Hungarian :) One thing I would note: traditionally some sour cream also goes into the sauce, as a finishing move. (usually it is steared with flour, but I liked your twist to create a roux) When you add the sour cream at the end, make sure to add some sauce first into the cream to temper it, then add it back to the sauce.

[@kwiki1988]

I also like adding heavy cream into this my most favourite dish :) Try it and u gonna love even more ! :) Also good with pasta, bud much better with "nokedli" as these (Slovakia)

[@Brunofied]

This checks out. Szeged is what I use. Some mix the sour cream into the sauce and serve it orange color. I hope people make this. Hungarian food is delicious, few ingredients and healthy.

[@meganwillmes3909]

This is one of my favorite recipes from you. It’s so simple but absolutely outstanding. Just cooked it for the fourth time, and it’s just as good as the first! Thanks for sharing your knowledge and love for cooking!

[@blueenglishstaffybreeder6956]

Dude you rock brother. I’m always entertained and your choice of recipes are incredible, I’ve made several of your dishes and now my crappy fridge has dents in it too, why not right lol

[@corinasaebels9076]

OMG! LOL. I am still laughing, love your videos, so happy I found them. You are soo funny, and I love it!! Thank you for sharing your great sense of humor and your talent as a chef! 🙂

[@normannisbet1213]

This one’s on my winter list for sure

[@EtzEchad]

I have a friend whose family is from Hungary. He is a fantastic cook and he made this for me one day years ago. It was amazing! I doubt that I can duplicate what he did, but I'd like to give this a try. Thanks.

[@lynnmoore3684]

Awesome walkthrough on breaking down the chicken. Reminds me of the Alton Brown method due to the ease in which you do the job and the fact you explain things very well. Also, hearts and gizzards are the best!

[@mistylee717]

My family all gets together periodically and cook food from a different country. We also learn about the history and culture. At the end of the night we pull a paper out of a bowl to see what our next virtual destination will be.

[@wcouch8]

Chicken papricash with knadels was my birthday dinner when I was a kid. Family recipe. Mostly the same as TDCC, except Gma and Mom both added the sour cream into the sauce and browned the knadels in butter. Sooooo many family memories and the best dish ever.

[@thekiddocook1554]

Rubbing in some tomato paste before roasting rlly helps deepen the flavor also adding sachet d espice boosts the flavor as well

[@skull-senpai4159]

I grew up eating this and I really like when people from other countries say how good some of our foods are One of my favourite cooking channels, glad you made it

[@miked1709]

I spent lots of time in Kazakstan in my military career, you should do a video on the fermented goats milk traditional recipe. It will certainly be a love it or hate it recipe.

[@joeblack4436]

The fridge strikes back! This does look spectacular..

[@robertbrand5410]

Grandson of a Hungarian cook here, looks great. The only nuance would be to make the nokedli batter slightly thicker, then spoon it into the broth. They come out looking kind of like gyoza, curved little moons. By cooking the nokedli in the broth for a while, that thickens the broth slightly and also infuses them with the broth flavor. Excellent work!

[@yusufbanna]

before watching this I really had no idea about Hungarian food. the only thing I knew was the hungarian.paprika, different from the smoky paprika and has a distinct taste of it's own. Now I know a regional dish of Hungary. It's always a pleasure knowing new things, specially besides arts, it is food, to me, the second priority. Thank You my friend for showing the cooking of Paprikash!!!!

[@thomasyoung5452]

Looks great, can’t wait to make it. And thank you for taking out the wishbone when you break down the chicken. Nobody else online does it and it drives me crazy. I’m guessing you’re French-trained too?

[@bryantoth5249]

Hey, As a third gen Hungarian I’d like to add a suggestion. Slice those noodles thinner and fry them in garlic and butter til browned. Instead of adding sour cream to your plate, add it to the soup instead. Add it off heat till it tastes to your liking.

[@Odontomango]

The way you explain when breaking down the chicken (especially the wings and thighs) kinda remind of Gordon Ramsay's blindfolded breaking down chicken on Masterchef. Slice the flesh open first, then pop out the joint.

[@rose-mariefinbow2083]

Just cooked your chicken paprikas and it is truly delicious. Much better than my usual recipe. My mother was Hungarian. Thank you. Now I want to try some of your other recipes.

[@matthewdoolan2257]

5:47 Lovely King of the Hill reference for the adopted Texan

[@ditoariq]

the fridge scene always gets me 😂😂

[@svenclaassen2364]

Sonny you’ve changed my cooking game, my Mozambique peri-peri chicken is now legendary here in South Africa and this one is next! thank you 🎉

[@cmrnk3554]

My Hungarian grandpa would make this for us as kids. No meal makes me happier. This is my comfort food.

[@ScreaminMime]

Went out and bought the ingredients I needed today, turned out awesome! Next time I'll debone all the chicken though...

[@barbthegreat586]

Whenever you cook noodles/ dumplings, you need to work with wet tool (in this case, a knife)* otherwise the batter sticks to the tool. Such small noodles/ dumplings are done when they float on the top of the boiling water.

[@isaiahparadiso8044]

We’ll done. Although the Hungarians call the egg dumpling nokedli and they don’t use a piping bag but this cheese grater device and a scraper. Everything else is spot on. One of my favorite dishes.

[@NegativeROG]

"Celery can f-off..." A man after my own heart, and a line that made my wife laugh. Because of this video, I'm heading to the store today, as leg 1/4th are on sale. Yum!

[@michaeldiernlinger2114]

My Hungarian ancestors and relatives would be really proud of you! Great job Sonny!

[@SarahDale111]

Hey Dude...I recently found your channel, and I'm really enjoying watching your videos, which is a bit strange because I only eat fat and meat anymore, but I worked in kitchens for many years, and I appreciate your knowledge, skill and sense of humor. It might not appeal to the masses, but I'd love to see a video on preparing offal...sweetbreads in particular would be divine.

[@wendyannh]

OMG, sweetbreads - yes! I love them but haven’t had them in years. I used to know how to cook them but totally forget now. Thanks for the reminder!

[@paddawan_]

In Austria we call the noodles "Nockerl". I'm used to make them with a spoon like my mother (and her mother and so forth) did

[@cjones5991]

“Celery can fuck off” is my new motto. That made me laugh for longer than I’d like to admit.

[@robertb8673]

Brother i got to tell you. I'm german with slovakian, hungarian and balkan roots. I know this dish from childhood. Your Recipe is better than my Ma's and both Gradma's 👍👏

[@zobazoba6418]

good to see a hungarian dish, I cook it regularly. nice recipe good try, some minor mistakes but overall a really good take on the hungarian chicken paprikas

[@ZwrP]

looks fire lovin Marcus as your sidekick for the fridge beatdowns lmao

[@maxpower4584]

Sonny moves to Texas and starts saying “I tell you what” lol. As always Sonny it looks fantastic

[@andybutler2291]

"Celery can f*ck off!" Laughing out loud at that one, brilliant!

[@wormulous]

First of all, love this recipe and I will definitely be trying it at some point..... HOWEVER, can you do a video of just your kitchen in general? You have a butcher block island set-up. Are you seasoning it with mineral oil, how often? How do you sanitize it (even after cutting on a cutting board). What spices do you actually always have on hand. Things like that I am always interested in. Thank you for the work that you do even if you don't post a video about what I requested. One love!

[@cyonemitsu]

Chicken heart and gizzard are some of the best treats when char-grilled, goes great with some beer and a little salt.

[@wendyannh]

I couldn’t agree more! Some of the best parts of the bird for sure. We used to always fight over who got the gizzard when I was growing up - so my mother found an amazing gizzard casserole recipe that became another family favorite. They taste entirely different when cooked that way, but still terrific and wonderfully chewy. Mom didn’t like the hearts, though, so we never had them. I didn’t learn about their amazingness until adulthood, and I cry now over how many went to waste.

[@cyonemitsu]

@@wendyannh oh yeah, it's a bit of a gem with how inexpensive it is that it's got so much flavor, I'm torn about telling people over here about how good they are because it risks them going the way of skirt and hanger steaks.

[@goldengoddesnatasha4167]

I just made this 4dinner tonight an it was soooo good hubby gave me a 9.5 👍🏽👍🏽 make this did people!!!

[@bloodysabbath1984]

Definitely trying this. Thanks buddy, looks great.

[@burnttavernnj]

The dynamic you and Marcus have is precious and it's obvious why you're friends.

[@mr.d.rawlee]

As a Hungarian native i have to tell YOU KNOW WE LOVE YOU AND WE ARE OUT. 😎 Very very good and Thank YOU for representing our culture. :) Also the noodle is called: nokedli (nocadlee this is how you pronounce it. It's just funny so i wrote it down :D)

[@FiciousCritik]

My mom is Hungarian; this is one of my favorite meals.

[@adrianguntherkeedle6860]

You have to be watching sonny for a few weeks to get this 3:28. Fridge brilliant. Already ordered my Hungarian paprika. I normally make it with standard so will so how that changes the taste.

[@catmom1322]

Comment: I like the sweet taste of tomato paste, and I've also noticed that sweetness in sun-dried tomatoes. I think if one were out of one of these two items, one could do some switching between the two.

[@notold37]

We eat chicken paprikash a few times, one of our favourite recipes, great recipe to showcase 👍🏼👍🏼🇦🇺🇦🇺🦘🦘Cheers from Melbourne Australia

[@agneslendvai9210]

As a Hungarian, I have never seen such a good interpretation of one of our most popular dishes before, it is quite authentic - not that there is anything wrong with alterning recipes to your taste. Just one remark - I think a green bell pepper is closer in taste to the white(or yellow really) pepper we use for this recipe (once I cooked this dish in England, and there was only bell pepper available - the green worked well enough).

[@duckyputter]

That looks so good and so simple. Definitely gonna try this one.

[@molo_ninja]

Spätzle Aussprache war gut!

[@goutambhola5646]

This year I would love to see u reach 2 million subs

[@johncspine2787]

Best paprikas I’ve had was when I grew a ton of paprika peppers and made ristras and dried them, then de seeded and whizzed them up as needed in a spice grinder..most amazing paprika flavor ever..

[@georgen9838]

As a fellow fat lover, I understand why you had to skim some off at the end there - but it can't go to waste, right? Suggestions on what to do with it? Because it looks SO GOOD with that gorgeous red hue

[@TheDesktopguy]

Just made - nice dish. The noodles ended up looking a bit scanned egg-like but tasted great. Wouldn’t change anything - but would have with crusty bread to sop up the sauce!

[@Stephenrsm7600]

This dish looks AMAZING!!!!

[@bariizlam638]

this is one of my favorite dishes....and I can cook it really well too,...not as good as yours but not bad...my fridge is safe!! If I could cook as good as you..i would be bashig my fridge like you too...hahaha

[@janitarjanitar]

I love this with lentils my dude. I gotta try these noodles tho they look fire

[@MuddyShoesBB]

The gizzards are popular in Japan too. Very nice served with ponzu sauce.

[@chrisbelvedere6653]

My Hungarian grandmother always mixed the sour cream into the sauce a then added the noodles in.

[@mgweir3252]

I was in Budapest last summer and this is an awesome dish. When I got home, I made sure to get some authentic Hungarian paprika and have made a version of this dish. I love it.

[@johnblossom8447]

I’m trying this recipe tomorrow. Looks amazing.

[@jasonshirrillmusic]

My grandmother used to make Paprikash. I need to make some of that soon