[simpkinp]

Originally Posted by senior citizen

My mother in law's Hungarian Goulash recipe was NOT from Betty Crocker cookbook, 1950's edition.........but from her sister who married a Hungarian fellow. It was his mom's recipe. Only thing slightly different was that instead of WATER we used apple cider vinegar and water for the liquid, with the brown sugar.

This version, though, in the crockpot ......is very fragrant and seems the same........

What kind of paprika, hot or sweet? I brought both types back from Budapest last fall. I am looking for a good recipe for Chicken Paprikash. My late husband used to make it and I don't know how he did it. He was always watching the Food Network since he was home all day and I was at work/

[senior citizen]

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[delima2000]

Graciegirl instead of cut up bacon try a couple of country style spare ribs in the green beans along with the potatoes and onions. I brown the spare ribs in a little oil and our it over the green beans and then slow cook. Yummy.can make a dinner of spare ribs,potatoes ,and green beans

[senior citizen]

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[senior citizen]

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[kfierle]

1 ½-2 lbs. stew beef
1 pkg. Lipton onion soup mix
1 can cream of mushroom soup
½-3/4 cup red wine
2 tablespoons ketchup
1 small can mushrooms drained

Combine all and cook on low heat for 6-8 hours.

Serve over noodles.

[graciegirl]

Originally Posted by lanabanana73

2 cans Cr of Chicken soup
1 can chicken broth
1/4 C white wine
1 onion, minced
4-6 boneless chicken breasts
1 can Pillsbury biscuits

Poor stuff on chicken, cook on high for 3 hrs. Add biscuits (cut in quarters) to the broth and cook an additional two hrs.

I am gonna fix this for tonight.

[graciegirl]

Originally Posted by lanabanana73

2 cans Cr of Chicken soup
1 can chicken broth
1/4 C white wine
1 onion, minced
4-6 boneless chicken breasts
1 can Pillsbury biscuits

Poor stuff on chicken, cook on high for 3 hrs. Add biscuits (cut in quarters) to the broth and cook an additional two hrs.

I made this last night for our dinner. I could feel Village Pl hovering over my shoulder somewhere saying "EAT MORE VEGETABLES!" so I added some carrots and cut up potatoes.

It was scrumptious and piping hot and perfumed the whole house when it was cooking. Just the thing for a coolish night.

Many thanks, Lanabanana.

I love this thread.

[senior citizen]

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[lanabanana73]

Originally Posted by graciegirl

I am gonna fix this for tonight.

How did you like it, Gracie? Never mind.....I see you other post, now. I don't make it often because yes....it's not exactly on the healthy hit parade, but most everyone who tries it, loves it......and that makes it a good company "go to" recipe. Serve it with a nice salad and you're good to go!

[simpkinp]

Originally Posted by senior citizen

I didn't forget you. Just been busy. My next door neighbor was born in Budapest Hungary and always made Chicken Paprikash for us or Hungarian Goulash....always great. Her recipe (below) is actually very very similar to how I made it for years prior to them moving next to us.....many versions but this is a good one. You can really use any kind of chicken......

THIS IS FOR TOP OF THE STOVE IN A LARGE POT.
I'm sure it could be modified for a slow cooker at lower heat for more hrs.

CHICKEN PAPRIKASH:

Ingredients:

2 tablespoons oil

1 very large onion, diced (or more onions)

1 very large green pepper, diced

1/2 pound mushrooms, sliced

2 tablespoons "sweet" Hungarian paprika

1 1/2 teaspoons ground caraway seed, or regular

salt * black pepper

10 skinless chicken thighs, fat traces removed

(or 8 thighs if very large; bone in is fine)

4 plum tomatoes, diced (or some use small amount of crushed tomatoes)

2 cups chicken stock....or a bit more

1 cup sour cream * buttered noodles

************************************************** **********

DIRECTIONS:

In large pot, heat the oil and saute the onions until translucent.

Add the green pepper, cook for 5 minutes or so, and add the mushrooms.

Cook until the mushrooms are just softened.

Add the paprika, caraway, pepper and salt

Stir and add the chicken thighs and mix

Add the tomatoes and enough stock to mostly cover the chicken.

Cover and simmer slowly for about an hour.

The chicken should be falling off the bone and very tender.

Remove the chicken to a "warmed" deep serving bowl or platter....

Reduce the stock a bit if it looks like it will be too much sauce.....

Mix some stock fully into the sour cream, in a bowl, to thin a bit.

Now mix the sour cream into the large pot.

Heat until hot, but do not boil....

Pour the sauce over the chicken and serve over buttered egg noodles.

**Canned crushed tomatoes are fine in place of the plum tomatoes.

**This recipe always called for chicken thighs, but I have used skinless boneless breasts cut into chunks.......like for stew. It always comes out great, either way.

Serve with nice thick coarse pumperknickel or RYE bread.......
Pickled red cabbage, green beans.......

ENJOY

Oh thank you so much. This sounds wonderful and I am going out to buy the ingredients and make this for Red Zone Sunday next week. Yumm.

[Villageshooter]

whenever I try anything in the crockpot it always turns out mushy I am able to do stringy beef but other than that everything turns out mushy what am I doing wrong I have tried different settings different links of time but I just seem to always get mushy food any help?

[Dani Forbes]

Are you busy going golfing in the morning and lunching with your golf buddies?

Take a light timer (the ones you plug your lamps into, to turn on at a specific time), set the timer for 1:00 pm, plug you slow cooker into it, and voila - it turns on while you are out having a social life. As you know nothing really overcooks . Go out, enjoy, and come home to a delicious aroma

[MN2FL]

Simple Crock Pot Recipe

1 package of boneless/skinless chicken thighs
1 can cream of chicken soup

Put in crockpot on low.

Start at 8:00 a.m. ready at 5:00 p.m.

It doesn't get any easier.