The Best Weeknight Recipes, According to Eater Editors

Chicken Paprikash

Staff member Nancy Szokan got the recipe for this intensely flavored, hearty stew from her mother. She called it a "never-fail crowd pleaser."

"We also prize it because of its simplicity," she wrote. "Only a few ingredients are required, and all are staples except the sour cream and the chicken itself. It's time-efficient: You spend 15 minutes putting the dish together. Then it simmers, almost on its own, a little more than an hour. It takes just a few minutes to stir up the sauce. You can make chicken paprikash hours or a day in advance since, like most stews, it tastes better after a day or two in the refrigerator. (It will look prettier if you don't make the sauce until just before serving.)

A vinegary cucumber and onion salad goes nicely on the side.

Adapted from part-time assignment editor Nancy Szokan.

Story continues below advertisement

Advertisement

Story continues below advertisement

Advertisement

17 Brand New Chicken Recipes That Are So Delicious It'll Make You Rethink Your Dinner Options

You'll want to make these recipes all summer long. Amazing French Mustard Chicken Prepare to fall madly in love with this Creamy Dreamy Mustard Chicken Recipe. Classic French dish that tastes outstanding. Get the recipe. Hungarian Chicken Paprikash Hungarian Chicken Paprikash is an easy, one-pan weeknight dinner recipe with a finger-licking good sour cream sauce...

Pork Paprikash

Step 1

In a large pot over medium heat, heat 2 tablespoons of the oil. Add the onions and cook until they have softened and just start to brown, about 8 minutes. While stirring to combine after each addition, add the paprika, the flour, the tomato paste and mustard. Add 3 cups of the chicken broth and the salt and pepper to taste. Let the mixture come to a simmer while the meat is browning.

Step 2

Meanwhile, in a large saute pan over medium-high heat, add 2 tablespoons of the oil. Add enough of the pork cubes to fill the pan comfortably without crowding the pieces. Brown the meat, turning at least once, 4 to 5 minutes total, then transfer it to a large bowl. Set aside. Repeat with the remaining pieces, adding more oil if needed.

Step 3

In the same pan used to brown the pork, increase the heat to high. Add the remaining 1 cup of chicken broth to deglaze the pan, scraping up all the browned bits of pork stuck to the pan.

Step 4

Transfer this mixture, along with the pork and its accumulated juices, to the pot with the vegetables. The broth should cover the pork and onion; if it does not, add broth or water. Bring the stew to a simmer. Reduce the heat to low and cook gently, uncovered, until the meat is tender, 2 1/2 to 3 hours, tasting and adjusting seasons after about 1 hour.

Step 5

Serve hot, with a generous tablespoon of sour cream on top of each serving, or let cool completely, cover tightly and refrigerate for up to 3 days or freeze for up to 3 months.

---