Citadella’s Hungarian Chicken Paprikash

by Suzanne Heron.

Chop and sauté 2 onions in 2 Tbsp oil, then add 2 heaping Tbsp Hungarian paprika. Season with salt and pepper. Add 2 green peppers & 2 tomatoes cut in 1” chunks and cook 5 min. Add 6 chicken thighs with 2 cups water, cover and simmer about 30 min until done. Combine 3 Tbsp flour with 1 cup sour cream and a little water so it is not too thick. Pour slowly into pan, stir well a continue cooking a few minutes. Serve with Galushka: Combine 4 cups flour, 5 eggs and 1 ½ – 2 cups water to a thick, mixture. In a large pot, bring salted water to boil and drop batter in by the teaspoon. Wait until they come to the surface then strain and sprinkle with oil to prevent sticking.

Citadella, at Rocky Mountain Springs Lodge, 5067 Madsen Rd, Radium Hot Springs, BC, 250-347-9548. Traditional, genuine & delicious Hungarian!