One of the things I miss most about living in Tasmania (2000-2002) is an amazing little cafe in Moonah called ‘Cafe Eva’. It was run by the lovely Eva, a Hungarian friend I met through my husband who had been part of a babysitting ring of parents who would babysit for each other when their children were small. Eva is a larger than life personality who made you feel like you were a guest in her home the minute you walked in her small cafe on Main St. Moonah, ten minutes from bustling Hobart city. Sadly her cafe was sold and became a juice business but Cafe Eva and her famous Hungarian paprika chicken with homemade nockerli or nockedli (a Hungarian version of gnocchi but much smaller pieces) will always be close to my heart.
Sadly Eva didn’t pass on her recipe but I have found one that looks very close to the spirit of the dish that she cooked. The photo above comes from Wikipedia Cuisine of Hungary and links to the Wikipedia page for Goulash
To make the dumplings you may need a Spaetzle Maker to form the miniature dumplings by pushing the dough through the holes into the boiling water. I found some Spaetzle Makers on Amazon, below and realised I already have a potato ricer with interchangeable ricer discs that I could use.
Eva’s paprika chicken was served on a warmed plate with a blanket of nokedli (tiny hand-fashioned dumpling squiggles similar in texture to gnocchi), and the succulent, tender pieces of paprika chicken carefully placed on top and lashings of the amazing sauce covering most of the dumplings and sprinkled with some paprika and dollops of sour cream. Delicious!
More on chicken paprika from Wikipedia:
Goulash is a dish, originally from Hungary, a stew or a soup, usually made of beef, red onions, vegetables, spices and ground paprika powder. The name originates from the Hungarian gulyás (pronounced goo-yash listen (help·info)), the word for a cattle stockman or herdsman.
So Paprika Chicken (Paprikas) is a variant of Goulash
A slightly similar dish is Paprikas, made only with diced meat. Paprikas is made with chicken, lamb, pork, calf or goose, sometimes bones included (chicken cutlets or lamb). The meat is covered by a rich, thick creamy paprika sauce. Paprikás is usually made without any vegetables. The diced meat is seared with finely chopped fried onions and paprika, then simmered along with stock or water on low heat. Chicken paprikash is made with whole chicken pieces, legs, thighs, breast and back, onion and paprika, covered and cooked on a small fire, simmered until the chicken is tender, then sour cream and heavy cream is added to the gravy. If two or three tablespoons of paprika powder is used for spice and a generous amount of sour cream or cream (or a mixture of both) is added to the meat in the end, which is prepared the same way as the Pörkölt, it will become what the Hungarians call a Paprikás. Topping the dish with fresh chopped parsley gives the paprikás its special flavour. When making paprikás, a tasty vegetarian alternative is gombapaprikás – mushroom paprikas – where sliced mushrooms are used instead of meat.
June Meyer’s Authentic Hungarian Chicken Paprika
Answer to the question “Hungarian version of gnocchi – recipe please?” by email@example.com on Yahoo Answers
Food Safari video featuring the making of Nokedli
Cuisine of Hungary
Recipe Bazaar Nodedli Dumplings
Group recipes Nokedli
Hungarian Food Recipes: Nokeldi-Galuska-Spaetzle
Goulash place nokedli reference