On 12 Sep 2005 05:50:00 +0200, Wayne Boatwright
> wrote:

>On Sun 11 Sep 2005 03:00:22p, vega wrote in rec.food.cooking:
>
>> !st off, I can't spell or type worth a crap (product of a public
>> school education). 1st person to correct spelling or typing does not
>> get invited over for Rumaki !
>>
>> Chicken Paprika is normaly made using tomato sauce. I make it with V8
>> because it is less acidic and I do not have to use salt to break the
>> acid. There is enough salt in the chicken after it's over night bath.
>
>Are you speaking of authentic Hungarian Chicken paprikas? If so, the you
>need to know that it does not contain most of what your recipe does, in
>particular no tomato "products".
>
>A typical authentic recipe would include lard or duck fat, onion, sweet
>paprika (or a mixture of sweet and hot), salt and pepper, chiekcn, water or
>chicken broth and sour cream. It may also contain chopped green pepper and
>chopped *fresh* tomato.
>
><recipe shipped>

Authentic "Csirkepaprikas" is different in almost every kitchen and
village in Hungary. Iv'e even had it cooked in bacon fat with a dalop
of sour cream on top.

This is how my family has made it since before I was born, in fact,
over 100 years). The only change I made was from tomato sauce or
cruched tomatos to V8. Less acid.

But hey, make it the way you like it