I think it’s called paprikash now, but it’s called paprika hendl in the novel Dracula. Which is where I got the recipe from years ago, someone online tried to make a version of it. It’s hmmm chicken, onion, in a paprika/flour sauce thing. Sometimes I can get it to be nice and thick, but usually not. I’m not good at roux.
I’ve been having some luck with my rouxs these last couple weeks. I sieve the flour in slowly while continuously stirring, then if I feel its not mixing well enough I jump in quick with the whisk.
I’ve probably horrified @[email protected] with a terrible or completely incorrect technique :p But the sauces have been coming out smooth and rich.
I think it’s called paprikash now, but it’s called paprika hendl in the novel Dracula. Which is where I got the recipe from years ago, someone online tried to make a version of it. It’s hmmm chicken, onion, in a paprika/flour sauce thing. Sometimes I can get it to be nice and thick, but usually not. I’m not good at roux.
Sounds nice, just had a look at the wiki.
I’ve been having some luck with my rouxs these last couple weeks. I sieve the flour in slowly while continuously stirring, then if I feel its not mixing well enough I jump in quick with the whisk.
I’ve probably horrified @[email protected] with a terrible or completely incorrect technique :p But the sauces have been coming out smooth and rich.
It doesn’t matter how they got to be nice and smooth, just that they did!
And didn’t involve pacts with devils or something.
… umm… okay, so I might not have told the full story…