Recipes

Chicken Hungarian Goulash

AKA Goul-poh-poh

• 2 lbs.
  Chicken breasts, skinned, boned and cut into strips
• Salt & pepper
• Flour
• 1 large
  Onion, sliced
• 1 clove
  Garlic, finely chopped
• 1 1/2 c.
  Tomato juice
• 1 16 oz. can
  Stewed tomatoes
• 3
  Chicken bouillon cubes
• 2 tsp.
  Paprika
• 1/2 tsp.
  Thyme leaves
• 1/4 tsp.
  Pepper
• 1 8 oz. container
  Sour cream, at room temperature
• Wide, cooked noodles

Sprinkle chicken lightly with salt & pepper; coat in flour. In large skillet, brown in oil. Pour off all but 3 T. drippings. Add onion and garlic; cook until onion is tender. Add remaining ingredients except sour cream and noodles. Cover and simmer 20-25 mins. Uncover; remove from heat. Cool 5 mins. Stir about 1/4 c. sauce into sour cream; add slowly to mixture in skillet, stirring constantly until sour cream is throughly blended. Heat slightly. Serve over noodles.