We had one of those "just gotta get out of here" moments last week, so we took off and just sorta did the "wing it" thing. When we saw that we were pointed in the direction of Portland we knew we would have to stop off at Novak's Hungarian Restaurant. As I have mentioned before it is a must stop for anyone near Albany, Oregon. It will be well worth any extra effort.
We were seated by Mama and had the world's most patient server who put up with all my husband's questions and changing his mind a few times. After a great lunch (my husband had breakfast) we grabbed a giant dark chocolate peanut butter cup, a chocolate eclair filled with pastry cream and a chocolate brownie with a large raspberry swirl to take on the road with us. And of course we picked up some of Novak's Salad Dressing Mix to make a home.
Here again, is the recipe Mama and Papa so generously shared with Travel Oregon Magazine for their delicious Chicken Paprikás. I am including a recipe for Hungarian Pearl Noodles similar to what the restaurant serves the Chicken Paprikás over.
Here is the recipe Mama and Papa Novak provided Travel Oregon Magazine.
Novak's Hungarian Restaurant, a family-friendly restaurant that was started by Joseph and Matilda Novak (Papa and Mama), who emigrated from Hungary in 1957. Today, you're still likely to be greeted by Papa, Mama or their family at their Albany restaurant.
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Novak's Chicken Paprikás
Servings: 6.
1 large chicken, cut into serving pieces
1 large onion, finely chopped
1 large green pepper, finely chopped
1 large tomato, finely chopped
1 tablespoon Paprika
1 cup sour cream
4 tablespoon Flour
1/2 cup white wine
salt and pepper to taste
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Directions:
Sauté onion, green peppers and tomato in 1 Tablespoon oil. Sauté on medium heat until onions are clear. Stir in Paprika. Add wine. Add chicken, salt and white pepper. Cover and simmer until meat is tender. Remove chicken pieces to casserole dish. Add 1 cup water to pot. In a small bowl whisk 1 cup cold water into 4 Tablespoons flour until smooth. Then strain. Whisk the mixture into boiling broth from which chicken was removed. Cook until sauce thickens. Remove from heat and whisk in sour cream. Serve over Hungarian Pearl Noodles, spaetzle, rice or potatoes.
Hungarian Pearl Noodles
(Nokedli, Galuska, Spaetzle)
2 eggs
1/2 teaspoon salt
3/4 cup water
2 cups all-purpose flour
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Place large pot filled with salted water and bring to boil.
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Combine eggs, salt, and water, beating well with whisk.
Add flour, a little at a time. Add only enough flour to make a soft, sticky dough.
Let mixture rest for about 10 mins. Beat mixture again.
Using the side of a teaspoon, spoon small amount of dough into boiling water. Dipping the spoon in the hot water will remove the dough from the spoon. If you have a spaetzle maker it will make this easier.
Make noodles in 2-3 batches to avoid overcooking.
Noodles will float to the top when done.
Remove from water with large slotted spoon, and place in colander. Rinse with cold water.
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