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Chicken bell pepper with sour cream

Chicken bell pepper with sour cream

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A recipe from Banat cuisine ... taken from Laura Laurentiu's Kitchen ...

  • 4 cups
  • 150 ml sour cream
  • 6 small onions
  • 1 tablespoon oil
  • salt
  • pepper
  • Paprika
  • 1 tablespoon flour
  • 1 bay leaf
  • greenery

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Chicken bell pepper with sour cream:

Fry the meat a little on all sides, then take it out on a plate.

Cook the onion until it becomes glassy, ​​in the same oil in which the meat was fried.

Add the paprika, the meat and cover with hot water. Add the bay leaf and simmer until the meat is soft.

Meanwhile, mix the flour with the sour cream, then pour it over the food that is still boiling. The taste of salt and pepper matches.

We also had cream cheese on the menu, so we served it simply, with polenta and greens.

Very easy to do, and surprisingly good result.

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700g Chicken liver 400g rice 2-3 large onions 150ml oil 1.5l the water 200ml sour cream 100ml tomato juice ± salt, pepper

Wash the rice and put half the amount in a saucepan. Place the finely chopped onion on top, then the washed liver and the remaining rice on top. Mix water, sour cream, oil and tomato juice in another bowl, then pour the resulting composition over the rice with the liver. Put the pan in the hot oven over low heat for 30-40 minutes. (Alexandrina Boieru - Buzau)

Tags: Chicken Liver, Rice, Recipes, Cream
Published in Type II | Comments closed on Pilaf with chicken liver

Mushroom paprika with chicken steak

Mushroom paprika with chicken steak

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1.5kg boletus 12 chicken legs 2 onions 150ml oil 200g sour cream 1 clove of garlic 1 leg. parsley ± salt pepper

Peel and wash the onion, then finely chop it and harden it in a larger pan, in 50ml oil. Peel the mushrooms, wash them, cut them into cubes and put them in the pan over the onion. Saute the mushrooms, along with the onion, over low heat until almost all the juice left by the mushrooms has evaporated. Mix the cream with the egg yolks and the finely chopped garlic clove. Take the pan off the heat and add the sour cream mixture. Season with salt and pepper. Sprinkle the chicken legs with salt and pepper and fry them in oil until well browned on all sides. Serve 2 chicken legs in a portion with hot mushroom paprika and sprinkle finely chopped parsley on top. (Daniel Petre)

Tags: Mushrooms, Paprika, Chicken legs, Recipes, sour cream
Published in Type II | Comments closed on Papricas de hribi with chicken steak

Mushroom soup with sour cream

10 servings - 60 minutes
Sour cream soup

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800g fresh mushrooms 3 carrot 2 parsley roots 1 big onion 50g margarine 8 tablespoons sour cream 1 tbsp flour 1 leg. parsley ± salt, pepper

The cleaned, washed and finely chopped vegetables are boiled in 4 l of water, then strained. The cleaned mushrooms are washed, cut into slices or cubes, smothered in margarine, then pour strained soup over them. Let it boil for another 10-15 minutes. Heat the hot soup with flour mixed with sour cream. Add finely chopped greens and season with salt and pepper. (Daniel Petre)

Tags: mushrooms, margarine, carrots, sour cream
Published in Type I | Comments Off on Mushroom Soup with Cream

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6 servings - 70 minutes
Coirba of green beans with sour cream

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500g green beans 300g sour cream 2 onions 2 carrot 1 parsley root 1 parsnip root 1 little celery 75ml oil 2 eggs 4 potatoes 1 lemon ± salt, pepper
Finely chop the onion together with the diced roots in oil for about 10 minutes, then add the chopped green beans. After 10 minutes add 2.5 l of water, cover the pot with a lid and simmer for 30 minutes. Then put the potatoes, cut into cubes. At the end, add beaten eggs together with sour cream, season with salt and pepper and sour the soup with lemon juice to taste. (Daniel Petre)

Tags: Green beans, Eggs, sour cream
Published in Type I | Comments Off on Green Bean Soup with Cream

Pappardelle with spicy cream and urda

4 servings - 55 minutes
pappardelle with urda

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320g pappardele 900g small ripe tomatoes 300g cheese 1 carrot 1 branch of celery 1 onion 100ml sour cream 1 teaspoon sugar 40g butter 1 branch thyme 1 pepper ± salt pepper
Cut the tomatoes and onions into slices and the carrots and celery into cubes. Melt the butter in a saucepan, then add the chopped vegetables, sugar, thyme and hot pepper without seeds. Add salt and pepper and simmer for 40 minutes. You must even out the sauce obtained with a blender, then put it in a saucepan and add the cream. Put the cream obtained on the right heat for another 15 minutes. Boil the pasta, drain the water and mix with the resulting spicy cream. Season with thyme and sprinkle with urda pieces. (Daniel Petre)

Tags: Pappardelle, spicy, sour cream, urda
Published in Type II | Comments closed at Pappardelle with spicy cream and urda

Shrimp in sour cream sauce

2 servings - 20 minutes
Shrimp with sour cream and dill sauce

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250g favorite peeled shrimp 50g butter 1 tbsp starch 200ml milk 200g sour cream 1 Lemon 2 yolks 1 clove of garlic 1 leg. dill ± salt pepper

Melt the butter in a pan and fry the shrimp in it, over low heat, for about 2-3 minutes. Add the starch and after 1 minute add the milk, pouring it a little and stirring constantly. Add the garlic clove, whole and the juice of half a lemon. Season with salt and pepper, cover with a lid and simmer for 5 minutes. At the end, take the pan off the heat, add the sour cream mixed with the yolks and the finely chopped dill. Mix well and serve hot, garnished with lemon and dill slices. (Daniel Petre)

  • Chicken 2,000 kg
  • Lard 0.200 kg
  • Onions 0.500 kg
  • Flour 0.100 kg
  • Buoy 0.005 kg
  • Potatoes 2,500 kg
  • Cream 0.500 kg
  • Greenery 0.100 kg
  • Salt 0.050 kg

The chicken is cut into portions, given salt and tossed in hot lard in a saucepan. After frying, take it out in another saucepan. In the remaining lard, fry the onion and flour, add the paprika and quench with water or soup, simmering for about 30 minutes. Strain this sauce over the fried chicken pieces and cook together for about 20-30 minutes. When it is almost ready, add cream and bring to the boil. Boil the potatoes with salt and sprinkle with finely chopped greens on top.

Nutritional values ​​per serving of 370g (120g chicken, 150g potatoes, 100g sauce)

  • Protide 47.12
  • Lipids 41.77
  • Carbohydrates 57.57

The meat is fried in oil on all sides, only until the blood coagulates. Remove and store in a warm place. In the remaining fat, cook the chopped onion, adding salt, until it becomes glassy. Add the paprika, mix, immediately put the meat in the pot and cover with hot water. Add the bay leaf and let it boil until the meat is soft, constantly checking that it has enough liquid. After the meat is cooked, let the sauce reduce over low heat, meanwhile mix the cream with the flour, add 2 tablespoons of cold water and mix well.

Pour over boiling food and stir. Bring to a boil, adjust the taste of salt and pepper.

Then serve the chicken paprika with your favorite granita - polenta, dumplings or maybe mashed potatoes.

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MISHA (Chef), April 24, 2010

sii. by the way, thick cream if you use it as a dressig and if not. not, . maybe I don't have the qualification of a chef but 18 years since I cook or the fact that my mother was a cook (now she is older and no longer works) at a valuable restaurant in Brasov (Restaurant Cetate) is still something. The names of the dishes depend on each area, I heard chicken paprika from Moldovans which includes many other ingredients which deviated a lot from the real recipe. There are many additions to the recipe but that does not mean that I offended someone by calling him ciulama. Look at how many recipes there are for Belly Soup, but that doesn't mean that if I don't like it or call it otherwise, it's not a good recipe. TASTE CHANGES AND ARE DIFFERENT.

MISHA (Chef), April 24, 2010

dear pansy I'm from Transylvania and my Moldovan wife and she told me to make her a paprika and I didn't know how I never did it and she didn't know how to tell me how so I searched I found I did and it came out just like the ciulamaua I know. It wasn't an insult to upset you, that's how it turned out for me and it's super good, especially with polenta. peace yes?

panseluta (Chef de cuisine), April 21, 2010

misha where are you from do you know that a great man about Transylvanians, Moldovans and papricas. ciulamaua is a kind, helas, Turkish. sour cream is added to all things, so the name paprika with sour cream is correct. It can be done without sour cream, only with peppers and paprika.

MISHA (Chef), April 21, 2010

Recipe is ok. The recipe is definitely "Moldovan" because Transylvanians are called "CHICKEN CUT"

Sidy (Chef), March 13, 2010

Very tasty your dad! I also like polenta and dumplings. You gave me an idea of ​​what to cook! Thank you very much.

Camelia Grosu (Chef), March 11, 2010

It is very tasty, especially with flour dumplings.

Cely Snijec (Chef), March 11, 2010

Varadi Silvia (Chef), March 11, 2010

valentina ionita (Chef de cuisine), March 11, 2010

I really like it. I prepare it the same way ..

mihaela cecilia (Chef de cuisine), March 11, 2010

Wonderful! I like chicken paprika so I like this recipe!

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