An easy weeknight chicken dinner recipe spiced up with creamy Hungarian paprika sauce. It’s a flavor riot in your mouth. Not too spicy so the whole family can enjoy! Easy enough for weeknights and new cooks but fancy enough for Sunday dinner.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Even though I get excited when trying new cuisines, I try not to gush… too much.
Today is an exception. This SAUCE! It could be a beverage. I would drink it.
This Paprika Sauce is my new favorite sauce for these reasons; easy to make, few ingredients, amazing flavor, can pour it on almost ANYTHING and call it dinner.
I adapted this sauce recipe from Jeff Smith’s The Frugal Gourmet – on Our Immigrant Ancestors. This book is out of print so it can be hard to find. If you google it and click on the shopping tab you can find one like I did here. If you really dig this website, I would say that you really need THIS book. It is one of the most influential books that created this blog. The other book would be Rick Steve’s Europe Through the Back Door, which encouraged me to dive in to traveling, thus falling in love with regional cuisine.
My cookbook collection is a bit… robust. I collect vintage cookbooks from second-hand stores and estate sales. I also pick up a few while traveling. Over the past 30 years, this has resulted in quite a collection. Check out my Bookshop Collection and support independent bookstores.
Where do you source your cookbooks? Do you have any or just source from the internet?
I’m a fan of books. I spent much of my childhood in libraries, way before this internet thing ever happened. I wonder if the younger generations are less likely to read paper when they have a computer in their back pocket to source anything on a whim. If you would have told me about smart phones while I was inserting a dime into the pay phone at 7-11, I would have thought you were spending too much time at the movie theaters watching Star Wars.
About hungarian cuisine
Like all World territories, the area we know as Hungary has been conquered and settled several times over. This resulted in a culinary melting pot delivered by various invaders and influenced by regional agricultural abundance.
Unlike other eastern European countries, Hungary developed their cuisine through influences from Western Russia, Hapsburg Austria and Italy! The first two influences developed through military invasions. The third, through marriage to an Italian princess.
why you need this recipe
This recipe combines a classic French cooking technique with a traditional Hungarian sauce adapted to my usual canned short-cuts to make a robust but easy meal that can be made on a weeknight but fancy enough for Sunday dinner.
This sauce can be poured on any meat or starch. Enjoy this versatility and let me know in the comments below on how you used it.
How to make this recipe
Did you make this recipe? Don’t forget to rate the recipe and comment below! Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)