Host Bridget Lancaster makes Chicken Paprikash with Buttered Spaetzle and Toni Tipton-Martin shares the story of Hungarian immigrants in Cleveland. Equipment expert Adam Reid shares his top pick for wooden spoons. Finally, Ashley Moore makes a weeknight Ground Beef Stroganoff.
Get the recipe for Chicken Paprikash:
Get the recipe for Buttered Spaetzle:
Get the recipe for Ground Beef Stroganoff:
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So I'm born and raised in Cleveland and had this dish growing up, but had never heard of Balaton. Looks like they are currently in the process of moving to a new building in Bainbridge according to the website,
OMG! you have to serve that stroganoff with some crispy sourdough bread!
I do not question the taste of the second dish. It's a fast and easy recipe which has its place in the kitchen, for sure. However, don't call this Stroganoff, please. It's a different dish.
The paprikash recipe is really nice. The "Spatzn" look great. I would put some love into the chicken skin, though.
Greetings from Bavaria.
means little sparrows. Spaeztle that is.
Yummy
spaetzle also in french cuisine
Personally, would never ever remove skin. Missing out on all the delicious flavour of chicken fat. Having that said, you can always skim of as much as much fat as you like. I have tried it both ways. My preference is "leave skin on". Opinion only.
i watched this
ATK,,,,HELLO THAT one pot goloush I’ll do shortly THANKS ASHLEY,,, 🇺🇸🇺🇸🇺🇸🇺🇸
I have a food mill that has 3 disks of varying size wholes in the screens. The largest works great for the spaetzle!
I made Spaetzle!!!!! I cant believe it! and it was terrific tasting. I didnt have the special pan but I used a flat, large holed cheese grater I had. PERFECT! Thanks ATF.
One chicken thigh? Really? and I didn't like the stroganoff segment? What do you really gain with hamburger?
My Hungarian Grandmother rolled in her grave. Olive oil in Chicken Paprikas? she used lard as her fat of choice. No peppers or tomato. Spaetzle is German, Hungarians make Nokedli. Close but no cigar.
Chicken paprikash is so good. You really want to be generous with the paprika, because it's the star of the dish. So many recipes for other things have you add a half teaspoon of paprika, a half teaspoon of dried basil, a half teaspoon of coriander, etc. Every time you cook a recipe that only calls for a half teaspoon of paprika, skip the paprika. You're not going to taste it with all the other herbs and spices. After you cook six of those dishes, you'll have saved two tablespoons of paprika, so now you can make chicken paprikash without holding back.
And yes, absolutely, SWEET paprika. Sweet paprika comes from a particular cultivar of pepper. You know what you're getting. Hot paprika is that cultivar of pepper, plus whatever else to make it spicy. It's my understanding that cayenne is often the hot mix-in. So just buy sweet paprika, because that's paprika. And if you want hot paprika, just use cayenne and sweet paprika together. That's my soapbox endorsement of sweet paprika, but as Bridget crucially points out, if you use enough hot paprika to really bring paprika's flavor to the foreground, there's going to be a lot of heat. Because hot paprika usually isn't formulated for meaningful addition of paprika. It's just a spicy powder, meant to be used half a teaspoon at a time like those aforementioned recipes.
Paprika is paprika. Hot paprika is paprika and other stuff. Hot paprika is to sweet paprika what garlic salt is to garlic powder. If you need a lot of garlic flavor, but all you have is garlic salt, the dish is going to be too salty. If you need a lot of paprika flavor, but all you have is hot paprika, the dish is going to be too spicy.
It's hard to tell what kind of paprika most supermarkets sell both as brand named spices or from the bulk bin. My own person research suggests most commonly exported paprika is some type of sweet paprika and there are 5 different grades or types of sweet paprika.
👍👍💯💯💖👍👍👍
Love Chicken Paprikash, made it more times than I can remember, but in my years of making it, and some research, tomatoes or tomato product is not included if you want official /traditional Hungarian Paprikash.
Just so beautifully done 😋😍❤🌹🌷👏
I grew up in that area of Cleveland and my mother made Paprikash regularly. She made small dumplings (similar recipe to the spaetzle) but fried them after they drained which made them a bit chewy & crispy. But there were no peppers or tomatoes in her sauce and she left on the skin when she fried the chicken before adding it to the sauce. The dish is supposed to be a bit sour so a bit of vinegar (to taste) accomplishes that when the chicken is added, and then enough sour cream at the end to lighten the color of the sauce a bit more to thicken. Wonderful memories!
yum yes plz
That ground beef stroganoff looks delicious and easy enough to put Hamburger Helper out of business.
Who came here because of Grace and Frankie?
hi
Grace and Frankie? Lol
I fyou want to make the chicken paprikash sauce silky and restaurant standard, just squeeze the sauce through a chinois.
I LOVE the Toni segments. More Toni! More Toni!
Bridget,
there is far too much pepper
in my Paprikash!!
As soon as you removed the skin, you ruined the dish. Also, only use HUNGARIAN smoked paprika. Anything else and you may as well just leave your pots in the cabinet and order a pizza.
Lastly, please learn to pronounce "spaetzle " properly..
I’m Hungarian and I had to force myself to watch this. It just made me cry how wrong this is. It’s better than a lot of recipes but there are some really basic things wrong. Paprikás csirke (that’s the correct name and spelling) needs just a few simple ingredients. It’s how they’re put together that make this dish SING. Here’s a complete ingredient list for my paprikás:
• Lard or bacon fat (sunflower or vegetable oil can be used but NOT olive oil!)
• onions
• sweet AND hot imported Hungarian paprika – preferably Kalocsai (from Kalocsa). Avoid supermarket paprika like the plague, it’s just colored sawdust!
• water (can use chicken broth if you want to be fancy but it’s not necessary)
• chicken thighs or cut up whole chicken with bones AND skin!
• salt
• full fat sour cream
Spaetzle is the German version of Hungarian nokedli. I prefer to make galuska, meaning large, handmade dumplings instead of the tiny ones. There’s nothing better! Here’s the entire list of ingredients for that too:
• water
• salt
• flour
• eggs
• unsalted butter to but the finished nokedli/galuska in.
Btw – to make galuska, you don’t need any special equipment. For large batches, just a cutting board and knife. For small batches, just the bowl and spoon.
For the paprikás, the onions MUST be cooked slowly, at a very low temperatures until glassy. Browning or allowing them to caramelize is a cardinal sin! If that happens, start over. Some Magyar families use a little tomato but not nearly the amount used here. And way more paprika! The red color comes from the paprika, NOT tomatoes. And I’ve never seen garlic in paprikas, it changes the whole tone of the dish. No black pepper either.
Authentic Hungarian cuisine is AMAZING, but this ain’t it.
I love these videos I cook 90% of the meals for my lovely wife and I and I’ve not made one yet that has disappointed Thank You 🙏
Y’all are simply the BEST!
It is impossible to thoroughly test the solidity, durability, appropriate weight and fundamental basic function of any wooden spoon (spwun for our Scottish friends) without repeated use, overuse and abuse of said wooden spoon over a disobedient, insolent, smart mouthed child's head.
I am INCENSED that this basic function of the home has been completely ignored and left unmentioned.