Dan'S Paprikash

• 1/8 cup olive oil
• 4 boneless, skinless chicken breasts, cut into chunks OR cubed veal
• Salt and pepper to taste
• 1/2 large yellow onion, thinly sliced
• 2 cloves garlic, chopped
• 1.5 tablespoons Hungarian paprika
• 0.5 (1/2-pound) bag frozen bell pepper slices (or 1 large bell pepper, cored, seeded and sliced)
• 23-ounces diced tomatoes, with their liquid
• 1/4 cup flat-leaf parsley, chopped
• 1 cup gluten-free chicken broth
• 1 tablespoon cornstarch (optional)
• 4 ounces sour cream or non-dairy substitute

1. 1) Heat oil in a large pot over medium high heat
2. 2) Season meat with salt and pepper and add to pot
3. 3) Cook, stirring occasionally, until meat is golden brown all over, about 10 minutes (maybe less)
4. 4) Using a slotted spoon, transfer meat to a plate and set aside
5. 5) Add onions and garlic to pot and cook, stirring occasionally, until softened, 3 to 4 minutes
6. 6) Stir in paprika until it coats everything in the pot
7. 7) Add peppers and stir again to coat
8. 8) Add tomatoes, parsley and broth and bring to a boil
9. 9) Add reserved meat and any accumulated juices, and return to a boil
10. 10) Reduce heat to medium and cook, uncovered, for 20 minutes, to allow flavors to develop and meat to become tender
11. 11) Mix cornstarch and 1 tablespoon cold water together in a small bowl and stir into pot
12. 12) Cook a few minutes more, until thickened
13. 13) Remove pot from heat and stir in sour cream

olive oil, chicken breasts, salt, yellow onion, garlic, paprika, frozen bell pepper, tomatoes, flatleaf parsley, chicken broth, cornstarch, sour cream

Taken from www.epicurious.com/recipes/member/views/dans-paprikash-50155775 (may not work)