How to make it
6 steps. Take it one step at a time.
Melt the butter in a saucepan
Melt the butter in a saucepan over medium heat. Add the finely diced onion and sauté for about 5-7 minutes until soft and translucent.
7 minStir in the minced garlic
Stir in the minced garlic and cook for another 1 minute until fragrant.
1 minRemove the pan from the heat briefly
Remove the pan from the heat briefly. Stir in the paprika and flour, coating the onions evenly. This prevents the paprika from burning.
Return to medium heat and gradually whisk
Return to medium heat and gradually whisk in the chicken stock. Bring to a gentle simmer and cook for 5-8 minutes until the sauce has thickened.
8 minIn a small bowl, temper the sour cream
In a small bowl, temper the sour cream by whisking in a few spoonfuls of the hot sauce. Pour the mixture back into the saucepan. Season with salt and black pepper.
Heat through for 1-2 minutes but do not let it boil vigorously once the sour…
Heat through for 1-2 minutes but do not let it boil vigorously once the sour cream is added. Serve warm.
2 min
A little kitchen wisdom
Using high-quality Hungarian sweet paprika (Édes Nemes) is essential for the authentic deep red color and flavor. Be careful not to burn the paprika, as it turns bitter if overheated.
