"Chicken" Paprikash

I have fond memories of this dish. My mother cooking it in my childhood kitchen. Creamy and tangy. Those delicious wide egg noodles. Mmmm. Makes my mouth water. I am not sure where this recipe came from but my mother is part Hungarian and she has some extended family over in Hungary and the recipe made its way over somehow. The main and most important part of the dish is the Paprika (or Hungarian paprika if you can find it). It is super easy and absolutely delicious. It is usually made with chicken but I make the chicken on the side for Matt and instead replace it with kidney beans so it stays veggie friendly.

Hungarian Paprikash

Ingredients: 

• Wide egg noodles (They sell these in whole grain as well, usually bottom shelf in your pasta aisle)
• Cooking oil
• 1 onion, chopped
• 1 cup halved grape tomatoes
• 1 red pepper, chopped
• Salt and pepper
• Loads of Paprika (about 1 heaping tablespoon)
• 1 can kidney beans, drained and rinsed 
• 1 cup vegetable broth
• 1/2 cup sour cream (I used light but any will do. Greek yogurt will also work)

Directions:

1. First get your boiling water started for your egg noodles. You will cook your egg noodles later in the recipe but just make sure you get your water salted and started. 
2. In a large skillet, heat cooking oil and add your chopped onion. Cook until translucent and soft. 
3. Add into the skillet the tomatoes and red pepper. Cook until soft and add salt, pepper and paprika.
4. Add into the skillet your kidney beans and the veggie broth. Stir to combine making sure to scrape the bottom of the skillet for all that baked on goodness. 
5. While your reddish mixture is heating up and thickening, throw in your egg noodles and cook them one minute less than the packaged directions. 
6. Spoon a few spoonfuls of the starchy water into the paprika skillet. 
7. Once paprika skillet is less watery, add your sour cream and stir (should be nice and creamy). 
8. Serve the Paprikash on top of the egg noodles and enjoy!