This recipe is for a flavorful sauce base that can be served over egg noodles, dumplings, or any meat dishes.
1 tbsp of vegetable oil
1 onion, finely chopped
1 tbsp of paprika
2 1/2 tbsp all-purpose flour
1 1/4 cups (280 ml) of chicken stock
4 tbsp dry sherry or white wine
2/3 cup (70 ml) of sour cream
salt and pepper to taste
Using a large skillet, heat the oil. Add the onions and cook until soft.
Add the paprika and flour, stirring constantly, for 2 minutes. Gradually stir in the stock and bring to a boil, and continue stirring.
Add the sherry and season to taste with salt and pepper. Cover and simmer gently for 20 minutes. Stir in the sour cream.
Serve over your favorite dish.
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Suzanne Urpecz, creator and editor of The Hungarian Girl. Click on my About page for more info.