Paprikás Csirkemáj (Hungarian Chicken Livers in Paprika Sauce)
Tender chicken livers simmered in a rich, creamy sauce flavored with sweet Hungarian paprika, onions, and sour cream. A quick and flavorful Hungarian classic.
🧂 Ingredients
- 1 tbsp Pork lard or ZsĂr(or vegetable oil)
- 1 piece Large onion(finely chopped)
- to taste Salt
- 2 pieces Garlic cloves(crushed or very finely chopped)
- 2 heaped tsp Hungarian sweet paprika
- 3 tbsp Water
- 1 tbsp Tomato purée
- 500 g Chicken livers(washed, sinews removed, and cut in half)
- 4 tbsp Sour cream
- for serving Cooked egg noodles or rice
👨‍🍳 Instructions
- 1
Heat the pork lard (or oil) in a pan over medium heat. Sauté the finely chopped onion for about 5 minutes, until softened and golden brown.
- 2
Add the crushed garlic and salt, and continue to sauté for another minute.
- 3
Stir in the Hungarian sweet paprika and 3 tablespoons of water. Stir continuously for 1-2 minutes, allowing the paprika to bloom.
- 4
Add the tomato purée and cook for 1 minute.
- 5
Add the prepared chicken livers and sauté until they are browned on all sides.
- 6
Reduce the heat to a simmer. Cook until the chicken livers are almost cooked through but still slightly pink in the center.
- 7
Stir in the sour cream until well combined. Simmer gently for another 4-5 minutes, allowing the sauce to thicken slightly.
- 8
Serve hot over cooked egg noodles, rice, or with crusty bread.
đź’ˇ Tip: This dish is also excellent for sopping up any leftover sauce with bread.
đź’ˇ Pro Tips
- âś“Do not overcook the chicken livers, as they can become tough.
- âś“Use good quality Hungarian sweet paprika for the best flavor and color.
- âś“Adjust the amount of sour cream to achieve your desired creaminess.
🔄 Variations
- Add sliced mushrooms along with the onions for extra texture and flavor.
- A pinch of cayenne pepper can be added for a touch of heat.
- Serve with nokedli (Hungarian dumplings) or tarhonya (egg barley) for a more traditional Hungarian meal.