I love this recipe. Years ago I had a roommate from Germany that taught me how to make spaetlzle and saute it with browned onions then broil it with Swiss cheese on the top. She gave me her spaetlzle maker that slides back and forth above the boiling water water. One of my most treasured food memories that I still make today.

@ericthompson3982

2 жыл бұрын

That's awesome.

@mamanours209

Жыл бұрын

I'll be trying your roommate's trick! I have the same kind of spaetzl maker, from my husband's Austrian aunt. I wonder if they're ALL family heirlooms!

@piratessalyx7871

9 күн бұрын

@@mamanours209you can buy Spaetzle makers…i did from the local cooking shop…i love it!

I use my great grandmother recipe, directly translated from Hungarian by my grandmother, and while the ingredients are mostly the same, the order and amounts are different. I use lard instead of EVOO, fresh diced roma/plum tomato, instead of canned. I thicken the sauce with a mix of sour cream, heavy cream, and flour. I also brown the chicken in the lard before removing and adding the onions to brown. And the biggest one I see, is not enough paprika. I use at least double and I stir it in off of the heat into a paste before adding chicken and chicken stock.

I love how this lesson was taught. So much good information about why you're making choices (e.g. leaving some fat on the chicken). Very well done, thank you!

The Hungarian version of Spaetzle is called Nokedli. The batter should be thick. This results in a denser chewier dumpling. The core recipe is just flour, egg, salt, and the minimum amount of water to bring the dough together so it comes away from the sides of the mixing bowl. Adding milk or sour cream makes the dough easier to work with and the dumplings lighter and fluffier If you don't have a Spaetzle maker you can scrape small bits of the batter off a cutting board into the boiling water. These will be bigger dumplings than you get with the Spaetzle maker. Combined with cabbage and sour cream (a typical dish) they are called Galuska (Ha-loo-shkee). Maybe throw some caraway seeds in there too Regardless of how you make them they are basic deliciousness.

@miketheonly9996

2 жыл бұрын

Grandma cut it off the edge of a plate with a butter knife, dipping the knife in the water to keep it from sticking. I like the bigger random shapes better than from a spaetzle maker. We called them nepplies, I think because us kids couldn't pronounce it right.

@bunkyman8097

2 жыл бұрын

@Bill Pope, my mom used to cut them off the end of a cutting board. Her hand and knife action was a blurred until finished!! Thanks for the memory jog!

@suzannenichols6900

Жыл бұрын

That's how my mom used to make the dumplings for Hungarian Paprikash

I learned from a Hungarian friend to make spaetzle putting it on a cutting board, dip a knife in water and scrape pieces of into the boiling water. It works like a charm if you don't have the insert. I've even made them a little bit larger bite size too.

The way I used to have it growing up was with no tomato in the sauce and no butter on the nokedli (spatzle). Instead of adding the sour cream to the sauce in the pot, we'd spoon it onto our plates at the table. Sour cream and the sauce mixing together and coating the nokedli was heaven...

My grandma used to cook this for us with her spetzels. I never knew of anyone else who made this. You made my day showing thistle to me today on Fathers Day, thank you!

Really good recipe for paprikash. The tip for adding flour to the sour cream is fantastic. I also like a variation on this by adding thinly sliced fennel with the onions and using crème fresh instead of sour cream.

I'm considering suing you. My mouth hasn't stopped watering since I watched this video.

You always break down a recipe and make it doable ❤️Thank You!

I'm Hungarian Gypsy and from Cleveland. We usually make the spaetzle with potato, kinda like a gnocchi. The old grandmas usually have the dough on a cutting board and they cut pieces right into the water with a knife lol. I personally put carrots, peas, onions, and green beans in mine. Not bell pepper.

@roevardotter

2 жыл бұрын

It is traditionally done like that in germamy as well

@stevevarholy2011

2 жыл бұрын

Indeed, krumpli galuska. Way easier to make with a food processor grating the potatoes than doing it by hand like my grandmother did!

@katherineballog8092

Жыл бұрын

I'm hungry enough Gypsy my mothers family lives in Cleveland

@teelakovacs208

Жыл бұрын

Can't wait to try your version for paprikash and to check out that restaurant too- I've never heard of it, so thank you!!

@Marastife

Жыл бұрын

I think potaoe was used cause it was cheap, easy to grow, and has the starch and protein needed. I'm sure it makes a much heartier dumpling too, as I have done it. I have also taken left over broccoli, hit that with a blend, and used that as well. Yes the green colour is off putting, but it adds some extra flavour for broccoli lovers out there. That can be done with flour, or potatoes. I normally use a steong flour and potatoes if I have mashed or baked left over. Waste nothing fellow chefs!

I grew up on Buckeye and have been eating at Balatons since 1965. Also have been making chicken paprikash since I was a teenager. I have never put tomatoe in the sauce.

I made this just last night for a couple of my friends and let me tell you....A big big hit! So delicious! I love watching and creating afterwards! America's Test Kitchen is the best!!

I just made this recipe and it is delicious. I didn’t make spaetzle though, I served over rice. Will definitely make again!

Yumm! This is one of my favourites. It sits right beside beef or mushroom stroganoff with big fat pappardelle noodles as one of the dishes you dream about on a cold & rainy day. I think with the paprikash that the beautiful deep earthy/terracotta red from the paprika makes it so rich & inviting looking. I like to give my spätzle a little sauté in brown butter after the initial boil, just adds a little texture, though yours looked excellent as they were.

Perfect fall dish thanks Bridget !!!

You get better looking every year. Ten thousand thumbs up!

Love your work!

She always make it look so easy. Love her.☆☆☆☆☆

love America's Test Kitchen watch on tv and now here

This is a wonderful recipe and as always you make it look so simple to make. I followed everything and it made a beautiful dinner. I did add half of another red pepper as mine was not as large or red as yours. I also used bone in chicken breasts so my family would enjoy it more but I also used the thighs for those of us who love the depth of flavor. Thank you for this and so many ideas for food. It’s one of the most challenging aspects for me as I love to cook but need new challenges that Taste excellent and offer excellent nutrition.

Hi. I found this recipe about a week ago and decided to try it. This was amazing! We used to have a restaurant in Boston years ago called the Cafe Budapest. It’s been so long but this tasted much like it. WONDERFUL !!.

Neato !! Buttered spaetzle - so easy to make

@bunkyman8097

2 жыл бұрын

And so good!

Many years ago I made chicken paprikash and I’m pretty sure the recipe came from Cooks Illustrated. The thing I remember most about it was the addition of tomato paste add the end of sautéing the onions with the explanation that doing so would temper grittiness of the paprika. I also remember it having me discard the chicken skin before serving, but saying to leave the skin on during cooking for the gelatin. Am I remembering this correctly? You give a well reasoned explanation for not cooking it with skin. The canned tomato seems to replace the tomato paste although I don’t know that it would add smooth texture similarly. Anyway, it’s interesting to see how your recipe has evolved.

Nailed it just like my grandmother

Wow yummy. I have all of the ingredients, that will be our family dinner tonight. Thank you.

This is going to be for dinner soon! The paprikash looks good, but the real star for my money is the spaetzle. So easy to make and so versatile! Now I've gotta get one of those spaetzle doodads....

I'll make this in honor of my Magyar ballet master (of blessed memory); his descriptions of his boyhood in Hungary were magical.

Definitely want to try making this sometime

This looks good. I have to try it out. 🥰

Congratulations Brigdet... Yours recipes are The Best. God bless you. Brasil

I'm glad you have a makeshift way to make the spaetzle. This dish looks like one of the coolest things you guys have ever made that's frustrating when the implements that one uses to make them are not readily available.

So yummy must try!

I made this last night and my boyfriend went cuckoo over it! I didn't have sour cream so I used Fage nonfat Greek yogurt and it was so amazing! There's only two of us so the rest went in meal prep containers for lunches this week. Thanks Bridget!

wow I make this meal all the time but my recipe is very different I'll have to try your method it looks really good

This is good stuff !!!! I want to try it one day.

Thanks for your sharing and I from Hongkong

Thank you! I was here for the spaetzle...the chicken dish looks really nice too. PS. I would only trust you for the best recipes 😉

That looks 10/10

That really looks good. I've made chicken paprikash before, but I've never had it with spaetzle. I think I'll try it.

@leung9401

Жыл бұрын

I hope you already tried it, because Spätzle or "Nokedli" is THE classic side dish served with Paprikash in Hungary. Nokedli are a bit less chewy than Spätzle, because there's usually a bit of sour cream in the dough, which makes them softer and fluffier in texture.

I make speatzle. But I've been taught to use a strong flour, or high protein. AP is like 2-3% ideally you want 4% or better. Definitely no low protein flours. Ends up mushy indtead of firm.basically the higher protien content the better glutton development and a much more hearty dumpling. Also more ideal for freezing if your making super big batches like I do. They just hold up better and don't turn into a glob of go when cooking from frozen. Also I tend to make the day before, so the next morning I can fry up bacon or some other high fat meat, then fry the dumplings in the fat while the meat cools, with onions. Then plate and crumble the meat over them, freaking amazing. A bit heavy and will weight you down, but on a lazy Sunday or cold winter morning a must have. Mind you also my recipe is of German origin as I got it from a German bakery on the main street in stone mountain Georgia.

@bettybrancato635

11 ай бұрын

I like heavy, chewy dumplings. Great tip- thanks!

This looks delicious, I’m definitely going to give it a try, only thing I would change is frying the Spaetzle in butter. I love it when you guys make German food, and I’m not even German!

As far as I know, a paprikás should be refined, gentle, as opposed to pörkölt or tokány. So I would omit the garlic. As for bell peppers, I'd use the thin walled pointy Hungarian kind, a much lesser amount. Just half a tomato, or a very small one. It's a creamy sauce with paprika flavour, not a vegetable sauce! The vegetables should just 'perfume' the sauce, like spices. Everything gets 'blitzed' in the end.

The moment she pulled out the spaetzle insert, I paused the video and ordered one!

Yum!

One word: Yum 😃

This is a good presentation:)

My dish turned out delicious! I followed recipe exactly!

OMGosh memories of spaetzle (spent many years serving in Europe during the days of Kasernes). Yum yum, I never thought I could make it. Thanks for this video, but now I need to find the tool!

awesome

Dude I made this and it was fantastic!! My family had it gone the next day 😂❤

I use a bag pearl white small onions and 4-6 carrots choped stew style (2-3 inches each) And a bottle of Austi Spomanti wine with a cup and a half into the Pepperika sauce rest is pretty much same as shown. Ok should have waited till I watched the complete video I guess because I make the Spaetlzle sauce with some of the broth and the wine add a container of sour cream with a lot more paprika, and I make a lot more spaetlzle and use boneless chicken breast.

Love this recipe, YUM!

I decided to make some spaetzle 😊

My mother would cut the batter off the edge of a dinner plate with a tea spoon into boiling water to make the Nokedli noodles.

@blueeyedbehr

6 ай бұрын

this video is a BAD rendition of a far better recipe they published in 2002.

I just made it a second time and it turned out really light orange instead of deep red. It was a little darker red last time but even then not as dark as yours. Wonder why. I followed every step exactly

No browning the chicken before hand?

If you don't have a spaetzle pan you can use a colander to press the dough through.

The Hungarian word for the dumplings is nokedli.

@kellylaliberte548

2 жыл бұрын

Thank you! I was wondering why anyone would put paprikas with spaetzle. It wouldn't have been very hard to find the right word.

@perotinofhackensack2064

Жыл бұрын

Because the cooking matron/host doesn't really know what she's doing. She mispronounces and mis-pairs the German version of 'nokedli' with paprikas. I mean good bless her/atk, but they really could do a bit more prep on these culture -specific videos....

@Fightandresist

Жыл бұрын

@@perotinofhackensack2064 I know Hackensack well! Class of 1986.

I'm making this right now. I didn't put bell pepper so I didn't get the super dark color you did. My daughter sent me Sweet paprika and the spaetzle maker exactly like yours from Amazon. No stores out here carry sweet paprika and it was made in Hungary! I've got the water simmering, the paprikash cooking, I'm getting ready to tackle the dough.

Metro Cleveland resident here. Sadly, Balaton as we know it has closed its Shaker Square restaurant. They have opened a takeout place in another nearby community. That is destined to be a full-service restaurant with dine-in as well. This is early 2023; don't know their timetable, however. COVID has really derailed so many eateries including fine-dining places.

Wow what a chicken recipe yummy 😋 mouth watering keep the good work well-done stay connected 🇦🇪💕

ATK, THIS CREATION LOOKS SO GOOD, ILL HAVE TO TRY IT , THANKS BRIGITTE ! 🇺🇸🇺🇸🇺🇸🇺🇸

@thh982

Жыл бұрын

shut up

That look so delicious. Must try this.

A tip: if you want the chiken paprikash to be really tasty, do not remove the skins from the meat!

@melissasmith6762

6 ай бұрын

Wouldn't it be rubbery?

I wanted to ask some advice about adding breast meat to this recipe. I was thinking to add the breast, bone-in, when the thighs (and maybe also drumsticks) are about 10 minutes to finish braising. Then the white meat gets poached and is done just right. Do you think it'll work? I buy whole chickens.

@diannalaubenberg7532

2 жыл бұрын

Freeze thighs until you have enough for this recipe. That leaves the rest of the chicken for whatever you are cooking.

@maydaygarden

2 жыл бұрын

I buy whole chickens as well and would have no problem cooking the pieces this way. Save the skin for gribenes/ schmaltz and use the carcass for stock.

Oh, boy. I’m laying my plans for tofu paprikas, since I’m vegetarian. My apologies to everybody’s Hungarian grandma!

I have a gluten free family member. Would it be preferable to thicken the sour cream with corn starch or GF flour substitute??

@velbeenify

Жыл бұрын

Yes- Tapioca starch (arrowroot flour) or cornflour would work

Where can I buy that spaetzle pan?

The paprikash looks amazing but I just don't have the space to be making spaetzle or really any kind of dough, not to mention I have NO baking ingredients, not even flour. Any recommendations for a store-bought variety?

@andreavoros-marky4203

5 ай бұрын

Hello If you cannot or do not want to make spaetzle just make some pasta. Fusilli or something.

My Hungarian friends mom didn't add bell pepper or tomatoes. It varies by region.

Sear the skin on the thighs!!! Crispy!!! Keep it!!!! Lots of flavor!!!

@blueeyedbehr

6 ай бұрын

HOW FUNNY this video is... nearly a complete turnaround from the recipe in cook's illustrated march&april 2002... which says to keep the thigh skin on when sauteeing. and to use 3.5 tablepoons of sweet paprika added into the hot oil with the onions/peppers to bloom it, and to add more paprika into the sour cream at the end.

I'd have to join something to see the recipe. Bummer. It does look good.

Wow.

This is how I make it.

I just dumped a bunch of granulated garlic over some wings.. thats a good recipe. :)

Couldn’t wait for my spaetzele insert to come. Sadly, it was a huge failure and I’m not sure why. I followed the recipe exactly but the dough was too thick and it started cooking on top of the insert before I could press it through. Yes, I used cold water on the scraper and the insert. I ended up abandoning the insert and making gnarly dumplings. Tasted fine but super disappointing. Especially since I need to make several pans of haluski for an event next month. 😢😢

@cyndyjt7571

Жыл бұрын

Water needs to be at a lower boil and don't put the insert on until the last second

@user-si6pg3ip9h

Жыл бұрын

It would be best if you turn your event project over to someone else!

I have the original recipe from the early 1900's which was used at Al's in Detroit (voted one of the top 10 back then) and the Hungarian Kitchen in Detroit that came straight from my Grandma's kitchen in Hungary. This is nothing like we make. Why cayenne when you could have used the hot paprika?

@cioccolateriaveneziana

11 ай бұрын

So please tell us the recipe :-) I have Károly Gundel's original recipe (Gundel being the most luxurious restaurant of Budapest around 1900) which I can exchange ;-)

If the garlic is in the pan cooking for 10 minutes how does it not burn?

@irishbugs

2 жыл бұрын

There's enough fluid from the onion and tomato to prevent the temp from getting too high

❤❤👏👏🥰🥰👌👌

Hello, wonderful contents! I would like to discuss using this film in a documentary introducing Hungary. Can I send over details via email?

Paprika contains compounds that dissolve in fat so it should be added before the liquid, shouldn't it?

@blueeyedbehr

6 ай бұрын

this video is a BAD rendition of a far better recipe they published in 2002.

Quite good but not how we make it. I am hungarian and we have two types of chicken paprikas one is tejfölös csirke paprikás which is with sour cream and no tomato or lecsós csirke paprikás which is with tomato no sour cream!

glad to see her chicken looking like ours now , i can't afford no 12 buck chickens

❤️‍🔥❤️‍🔥❤️‍🔥❤️‍🔥❤️‍🔥❤️‍🔥❤️‍🔥❤️‍🔥❤️‍🔥

I don't care for the texture of chicken thighs. Would I be able to use bone-in chicken breasts instead?

@sammiew06

2 жыл бұрын

I cooked bone in chicken breast with skin as well as the thighs and it was excellent. I didn’t use olive oil, I used pig fat. We’ve been taught all the wrong things about fats. We need animal fat to be healthy. The brain needs cholesterol and so do our bodies. Pig fat, beef tallow and seafood fats.

That spaetzle is a nightmare, It sticks to everything. I tried the cold water. but the noodles came out puffy. they werent good at all. I got the spaetzle pan to. They tried climbing out of the hot water pot. the chicken was good. Ill try serving it with noodles. I watched this video about 30 times

Everytime I see your name on the screen, at first I see the name Burt. Don't know why.

I’m Hungarian and I had to force myself to watch this. It just made me cry how wrong this is. It’s better than a lot of recipes but there are some really basic things wrong. Paprikás csirke (that’s the correct name and spelling) needs just a few simple ingredients. It’s how they’re put together that make this dish SING. Here’s a complete ingredient list for my paprikás: • Lard or bacon fat (sunflower or vegetable oil can be used but NOT olive oil!) • onions • sweet AND hot imported Hungarian paprika - preferably Kalocsai (from Kalocsa). Avoid supermarket paprika like the plague, it’s just colored sawdust! • water (can use chicken broth if you want to be fancy but it’s not necessary) • chicken thighs or cut up whole chicken with bones AND skin! • salt • full fat sour cream Spaetzle is the German version of Hungarian nokedli. I prefer to make galuska, meaning large, handmade dumplings instead of the tiny ones. There’s nothing better! Here’s the entire list of ingredients for that too: • water • salt • flour • eggs • unsalted butter to but the finished nokedli/galuska in. Btw - to make galuska, you don’t need any special equipment. For large batches, just a cutting board and knife. For small batches, just the bowl and spoon. For the paprikás, the onions MUST be cooked slowly, at a very low temperatures until glassy. Browning or allowing them to caramelize is a cardinal sin! If that happens, start over. Some Magyar families use a little tomato but not nearly the amount used here. And way more paprika! The red color comes from the paprika, NOT tomatoes. And I’ve never seen garlic in paprikas, it changes the whole tone of the dish. No black pepper either. Authentic Hungarian cuisine is AMAZING, but this ain’t it.

@sammiew06

2 жыл бұрын

Thank you for the more authentic version. I actually did use lard as I don’t heat any vegetable oils ( no seed oils period) we Americans have been taught to eat reverse of nutrition dense food. The lovely pyramid was upside down. We have been fooled and foolish but we’re learning. Please continue to educate us because we need all the help offered. Having said that, this video as for American cooks and they might know it’s not the right way or not.

@kathyteschner8586

Жыл бұрын

I grew up on Buckeye and your recipe is the recipe I was taught to make!

@cioccolateriaveneziana

11 ай бұрын

Thank you for contributing this! I agree with everything. Definitely no garlic (and I say it as a passionate garlic lover). No black pepper - makes sense. Paprikás is a refined dish, very mellow, it's all about the gentle flavour of paprika in a creamy (not tomatoy) sauce. I use a tiny amount of fresh tomato, more a spice than a vegetable. No bell pepper, just the Hungarian "white" pepper which is thin-walled and dissolves in the sauce. Again, it acts like a spice. The paprika should, as far as I know, be stirred into the fat & onions. The onions must not even get golden, let alone brown. No broth needed, the chicken gives the sauce enough flavour. The only point where I differ is the origin of paprika: I definitely prefer Szeged! :-)

Oliveoil, butter, sour cream, but throwing away the best of chicken, the skin

I followed the recipe but it did not turn out like yours. My noodles were a disaster

Use Hungarian paprika, makes a big difference

You put flour into the pot 5 minutes before it's done? Doesn't sound like enough time for it to cook.

@cioccolateriaveneziana

11 ай бұрын

Actually, you don't need any flour. Just blitz it and it will have the right consistency.

@blueeyedbehr

6 ай бұрын

this video is a BAD rendition of a far better recipe they published in 2002.

I have never seen a Paprikash recipe that didn’t start with a rue. I’m intrigued but slightly afraid.

@stevevarholy2011

2 жыл бұрын

Or with skinless thighs. My grandmother always left the skin on and browned the thighs, creating a fond then using the fat from the skin to cook the onion and garlic.

@carasachs4004

2 жыл бұрын

I’m a traditional Hungarian cook, first generation Hungarian-American. I cook using all my senses, and never measure or use recipes. All the recipes are in my head and heart. With that said, I would never start with a roux. In fact, I rarely use any flour in my paprikás. However, this recipe is all wrong in many other ways, starting with using olive oil! An authentic recipe will start with lard, or maybe bacon fat. If those aren’t available or can’t be used, sunflower or vegetable oil are acceptable. But NEVER olive oil!!!

@carasachs4004

2 жыл бұрын

@@stevevarholy2011 totally agree about the skin! An authentic Hungarian recipe would never remove the skin. I would never use garlic in paprikas though, and have never seen that used in an authentic recipe.

@arpad9

Жыл бұрын

There are three ways to thicken sauces in Hungarian cooking. A roux, a dust of flour or a sour cream and flour slurry. The term paprikás generally means the latter. Never roux in paprikás. Always sour cream with flour.

@Gatitakatzen

Жыл бұрын

@@arpad9 Thanks for letting me know. I love to learn about cooking! 🩷

I would have liked to seen the chicken browned off in the skillet and render the fat out of the skin making the skin crispy. Then I would have cooked my veggies and reserve the chicken to the side and continued with the recipe

Please add metric measurement

Uhh didn't you already upload this like a couple months ago??

@johnhpalmer6098

2 жыл бұрын

Yes, but that was the whole episode, here, you just get the Paprikash.

@jimw9626

2 жыл бұрын

They seem to be doing this a lot - repackaging old stuff as new. Seems kind of deceptive, I wish they would stop.

@WatchingNinja

2 жыл бұрын

@@jimw9626 🤣 omg. They do this all the time. They break the full episodes into the recipes to make it easier to find. They arent lying to you. You just don't get how this works.

@jimw9626

2 жыл бұрын

@@WatchingNinja They repackage something old as something new to generate more clicks and bump their revenues. I know exactly how this works.

She cooked that completely backwards lol

@blueeyedbehr

6 ай бұрын

this video is a BAD rendition of a far better recipe they published in 2002.

I think it is pronounced shpayzel.

Isn't this paprikash a repost?

@kurtisburtis

2 жыл бұрын

Yes. (The previous post was the whole episode.)