The Juhasz family is pretty serious about cooking and baking, so much so that we created a cookbook of family recipes - some traditional, some not as much. Most Hungarian, but not all.
I'm planning on using the Family Recipe contest as an excuse to revisit some of these favorites. Attached is an image from the book itself, but am retyping the ingredients and directions (and adding any notes) with the appropriate steps.
Hope your family enjoys this as well!
3 lb broiler/fryer, cup up
2 tbsp oil
2 medium onion, quartered
1 tsp salt
1/4 tsp pepper
1 red or green bell pepper cut into thin strips
2 1/4 tbsp Hungarian paprika
1 1/2 c chicken broth
1 pint sour cream
1/4 c flour
1/2 tsp hot pepper flakes (optional)
Spatula or Wooden spoon
Step 1: Cook Chicken and Vegetables
Heat oil in large heavy kettle or dutch oven until medium hot, add onions and cook until translucent and golden, do not burn. Add chicken, bell pepper, salt and pepper, paprika, optional hot pepper flakes, and chicken broth. Reduce heat, cover and cook til chicken is fork tender (about 35-40 minutes).
I substituted Quorn chicken tenders, which means that once combined, the cooking time is more like 15 - 20 minutes (just until the fake chicken is heated).
Step 2: Create Sauce
Remove chicken with tongs, set aside. Thoroughly combine sour cream and flour, temper* with pan juices and combine. Cook; stirring, until thickened (DO NOT BOIL). Put chicken in sour cream mixture. Serve over spaetzle.
Temper: To gently heat a food, often before adding it to a hotter substance. One example is adding a teaspoon or so of hot sauce to beaten eggs. The mixture is blended and then added to the sauce. This keeps the eggs from curdling.
In this case, adding a small amount of liquid from the pan into the sour cream and mixing thoroughly. Then add the entire sour cream mixture to the pan.
Step 3: Make Spaetzle
Beat eggs lightly, add milk. Mix flour and salt in bowl. Gradually add to the egg mixture.
Bring 4 quarts of salted water to a rapid boil. Place amount of spaetzle dough on board or plate. Cut off small pieces of dough and drop into boiling water. Cook until dumplings rise to the surface (about 5 minutes). Drain.
Usually white flour is used, but whole wheat works as well. Also, if you are cooking the dumplings in small batches, rather than cooking them all at once as the recipe suggests, having a slotted spoon is handy to remove them as they rise to the top. To keep them from sticking together, toss with a small amount of oil.
If you are feeling very Hungarian one day, follow this up with Dobos Torte for dessert!
Extra Additional Note
I'll be adding the Dobos Torte Instructable as soon as someone gets off my cookbook : )