THIS. This is the thing that epitomizes my entire life. Csirke Paprikas is the classiest of classic European dishes, and actually isn’t too difficult to make. It goes great with galuska or other starchy noodles, as well as good ol’ veggies. Make enough for leftovers, and you can have a quick meal for the next week or two. Have a lot of big, hungry mouths to feed? Hot, saucy chicken is the answer to your dilemma.
Edit 7/25/14: Drats! I’ve been caught! Shortly after posting this, a follower pointed out that there’s no sour cream in this recipe. Completely defying the laws of nature, my family does not like sour cream, so I never use it in my cooking. Traditionally, csirke paprikas calls for sour cream to thicken the sauce instead of corn starch, like I use. If you’d like this dish to be truly traditional, omit the corn starch, combine some sour cream with 1 cup of your sauce, and return it to the full batch of sauce. Sour cream will make your sauce much creamier, and it will mildly change the flavor, so keep that in mind. Either way, your dish will come off the stove awesomely delicious.
Seriously, guys, Csirke Paprikas!
Need I say more?