This was one of our favorites that my father’s mother served in the early 60’s. It was a wonderful meal served on potato dumplings, a mound of mashed potatoes or on freshly-made egg noodles. But most of a time, it was on Grandma’s very tasty potato dumplings (we will visit that recipe on a future visit.)
As wonderful as this meal was, it disappeared from our weekly Sunday dinner table at Grandmas. The reason? My Grandmother brother’s wife. She was an English woman who cooked “from boxes” and was know to frequent the newly-opened Stouffer’s Store in Solon. Her version was better! Being the proud Czech woman that she was, she just decided not to make it anymore. We later found out that my great aunt’s recipe was a tried and true version of impeccable repute, and was also purchased at the West Side Market!
My aunt also had a fantastic “Italian Meat and Parmesan Sauce” that was one of the best I have ever tasted (This, purchased from the world renowned, but now, unfortunately closed) New York Spaghetti House on East 9th Street. Owned and operated by the Brigolti family from 1927-2001, this was the go to place to eat Italian in Cleveland. All the New York and Hollywood stars would frequent this establishment during the runs at what is now Playhouse Square.
Loved that aunt, she always drove a sporty car, had Pepsi and cheese corn ready at a moment’s notice for a visiting nephew or niece. She could be ready in 15 minutes for a quick run up to Canada, Florida, Las Vegas or even a trip to Europe. Why cook when she knew that there was a delicious version she could serve available from someone else? Aunt Betty was before her time, keeping jobs in America I would say. That too is a past way of life…
Chicken Paprikash Recipe – Ku?e na paprice
3 lbs boneless/skinless Chicken Breasts – Cut into pieces
½ cup butter
4 Tbsp. paprika
1 sweet onion chopped
3 garlic cloves, minced
3 tablespoons of flour
3 cups of chicken broth
2 cups of water
Pepper to taste
1 pint of sour cream
Melt butter in a large Dutch oven over medium-low heat. Sprinkle paprika on chicken pieces and place in the Dutch oven. Increase heat to medium and brown chicken pieces; you may have to do this in batches. Once browned, remove chicken and set aside
Add onions and garlic to the pot and cook until lightly brown, stirring occasionally. Lower the heat and add flour. Cook for 2 minutes stirring constantly. Increase heat to medium and add chicken broth and water. Bring to a boil, add browned chicken, add salt and pepper. Reduce heat and simmer, for 2 hours until the chicken can be pulled apart with a fork and the broth is reduced by half. Add sour cream to the pot and mix well. Serve over dumplings, mashed potatoes, egg noodles, pasta or even over a baked potato.