Here is a follow up on a previous post we had on this delicious bakery delight – Chimney Cake (KÜRTŐSKALÁCS, Kürtos Kalacs, Cozonac Secuiesc). As promissed I’m coming back with a recipe that can be used to bake the Kürtos Kalacs in the oven.
In Romania we used to make this dish without sausage (we used to call it French Potato Dish – Cartofi Frantuzesti) however, I got to taste the Hungarian version with sausage and I really liked it.
Here is the recipe for a quick, easy and delicious dessert that my mother used to make all the time when I was little. In Romanian we call it Lapte the Pasare (Bird’s Milk); I also found this dish in the Hungarian cuisine – Madartej.
Since the Czech recipe for Chicken Paprikash was very popular, I thought to add the Hungarian recipe for this dish.
- 1 chicken (about 2.5 lbs)
- 1 large onion
- 3 tbsp oil
- 1 heaped tbsp ground paprika
- 2 bell peppers
- 1 large tomato
- 1.5 cups sour cream
- 1-2 tbsp flour
- Cut the chicken in pieces
- Heat the oil and cook the chopped onion. Remove from heat and add the ground paprika.
- Add the chicken pieces and fry for few minutes
- Reduce heat, season the chicken and cover with a lid
- Add the chopped peppers and tomato
- Add a little water and continue to cook.
- Combine the sour cream with flour and add when chicken is cooked. Simmer for another 4-5 minutes.
The KÜRTŐSKALÁCS is one of my favorite desserts. I would never say no to such a delicious pastry. Although known today as being a Hungarian pastry, the chimney cake originated in Transylvania, Romania.
My friend in Hungary just made this easy delicious potato and sausage stew. 3 ingredients and spices, it doesn’t get much easier than this.
Continue reading “Potato and Sausage Stew”