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This recipe is a traditional Hungarian meal and it is perfect for the colder months.


1 chicken (approx. 1.5 kg), cleaned and cut in pieces
50 g dried bacon, sliced thinly
1 onion, chopped
2-3 green capsicum, sliced into rings
2 tomatoes, peeled and cut in cubes
100 ml sour cream
150 g button mushrooms, sliced thinly
1 tablespoon red paprika powder
1 tablespoon plain flour
3 garlic cloves, chopped
1 tablespoon oil
1 tablespoon Vegeta Gourmet Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons50 min

  • 1 Salt the chicken pieces.
  • 2 In small amount of hot oil cook the onion and bacon for a few minutes. Then remove from heat and add the powdered paprika and stir.
  • 3 To this, add chicken pieces and cook, turning so it cooks equally, on all sides.
  • 4 Then add button mushrooms, capsicum, garlic, pepper and Vegeta Gourmet Stock Powder.
  • 5 Cook covered (in its own juices without any additional water), on low heat around 15 minutes, stirring occasionally.
  • 6 When the meat has nearly softened, add the tomato and stir.
  • 7 Mix the flour and cream in 100ml of water, and pour into the paprikash. Let cook briefly so the flavours can be released.


This recipe can be enriched by adding a little white wine.


Serve with pasta and salad.

Little secrets

There is no need to add water when first cooking, as mushrooms and capsicum will release liquid.

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