Paprikash is a dish with meat and potatoes. It originally comes from Hungary, more precisely from shepherds from the Pannonian plain. It is best when cooked in a kettle over an open, low heat.This is exactly how we love it the most.
When we simmer it in a cauldron, outdoors, it’s a real pleasure. My husband is in charge of such crafts.We usually prepare beef paprikash outside, but when I don’t have that much time, I prepare chicken paprikash for lunch on the stove.
Children love it, it’s quick to prepare and there’s usually leftovers for the next day. If desired, of course, it can be spicy, but it doesn’t have to be. Sometimes I make a splash, but I prefer a healthier version, when I add a little tomato juice and the potatoes already give it thickness by themselves. This is my recipe…
