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  • Writer's pictureDavid

Paprika Hendl

A thick, tasty, traditional Hungarian stew made famous in Bram Stoker's Dracula

This thick, tasty, rich stew is also known as Chicken Paprikash. It has its roots in Hungary, but is also a traditional dish in variations in Romania and surrounding areas. Count Dracula serves it to Jonathan Harker when the unfortunate estate agent stays with him. After which Dracula leaves him for dead, half mad and lost, while the Count heads off to Whitby to tear Harker's family apart.

He got Paprika Hendl, so it wasn't all bad.



chicken breast


red pepper


smoked paprika

greek yoghurt or soured cream



red wine - optional

tomato purée - optional


Watch the video


  • Slice and dice the chicken into bite-size chunks

  • Slice the onion

  • Cut the pepper into strips

  • Heat rape seed or vegetable oil and add the chicken

  • A good sprinkling of pepper

  • Brown the chicken for 10 minutes, then remove it and set aside

  • Add the onion and red pepper to the pan, which has lovely chickentastic oil in it

  • Add a tablespoon of the paprika and the smoked paprika

  • Stir that all through

  • 2 tablespoons of flour - stirred through

  • 2 tablespoons of butter

  • A good glug of red wine - optional, but good for deglazing the pan

  • Give it all a good stir

  • An optional squeeze of tomato purée

  • Stir everything through to get a thick paste

  • Add a goodly bit of pepper and cook it down for about 15 minutes. Keep an eye on it and stir as necessary

  • Add the chicken and about 1 litre of chicken stock

  • Simmer for 40 minutes

  • In a bowl, mix 3 spoons of yoghurt (or soured cream) with 2 teaspoons of flour. Give it a good stir

  • You want it to be a thick sauce, so add some sauce fro the pot, and stir it; use flour and sauce to get a consistency you like - thick-but-runny

  • Add it to the pot and stir it through

  • Cook for another 15-20 minutes

  • Serve with mashed potatoes or rice

  • Serve it with whatever you like. Some toast, pot noodles - it's up to you. But mash is good.

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