The Serious Eats recipe for paprikash has a little more kick with its non traditional fish sauce and lemon, and the gelatin is added to the sauce.
The National Post / Washington Post recipe for Paprikash is simpler, and mentions one could use any type of Paprika. It also uses yogurt instead of sour cream. I would stick with sour cream.
I mostly use recipes as an inspiration so what I make is somewhere in the middle.
How do I choose? No idea.
Gotta add panfried abalone or ultra thin calamari steak. Prepped, dusted with flour egg dip, quickly sautéed in buttah and served with lemon wedges. Trader Vic’s served their abalone with bedspring potatoes (similar to commercial curly fries), Spenger’s served the calamari steak with plank-y fries. Lemon on both. I don’t care for commercial tartar sauce.
https://www.silverpalate.com/recipe/store-favorites/chicken-marbella
I gotta admit, this old workhorse is pretty damn tasty, particularly with a side of smashed potatoes to sop up the juices. I hate the Cook’s Illustrated “improvement” of the original. I make mine with bone-in, skin-on chicken thighs.
Some use dried apricots instead of prunes.
I think it’s the dried fruit, and not the specific type of dried fruit, that counts!
Forgot to include this one upthread. I just love this and always try to end up with leftovers.
That’s one of my favorite dishes! I’ve never bothered to make it at home bc we have a couple of places in town that make this perfectly. I’d likely be disappointed in my own version 
Lucky you!
Last night I mistakenly used small globe eggplants instead of chinese eggplant. When you add the fried eggplant back into the sauce, their larger size caused them to fall apart a bit. So not as attractive. But still delicious! It is such an easy recipe.
I would totally try that recipe, given your endorsement… but I f’n hate frying inside
I think the idea was to mention the actual recipes you are using - and with carbonara there are many different “philosophies” wrt pasta/egg ratio and full eggs vs egg yolk. Same with chilies…
Out of the dishes you mentioned probz carbonara. Which recipe do you use?
How could I forget the infamous and absolutely delish MS roast (minus the stick of butter)??
Thanks for posting - will be giving this a try. I love quirky, easy recipes like this that are easy and greater than the sum of their parts (so to speak.)
Geez, I haven’t made that in years. It was in regular rotation back when my kids were young and I was in the office every day. Threw that hunk of meat in the crockpot and let it do its thing all day. The pepperoncini and ranch powder really distinguished the dish, IIRC
Bot alert.
Everytime I see this recipe, I have to laugh and wonder how it transitioned from the recipe I made in the 1990’s that we called Italian Beef. Here is that old recipe. Someone in Mississippi must have made it and wanted to claim it for their own. I am not claiming to be the creator of the recipe at all; it was given to me in the 1990s.
ADELINE SMYTH’S ITALIAN BEEF FOR SANDWICHES
Provide plenty of napkins with sandwiches. AS Use this to make a drip beef sandwich using Ciabatta rolls. Try this with chicken and pork, too.
1 5-pound chuck or rump beef roast
1 package Good Seasons Italian Dressing Mix
1 package Au Jus Gravy Mix
1 package or 2 tablespoon Brown Gravy Mix
1 teaspoon salt
1 teaspoon garlic salt or garlic granules
1 teaspoon onion powder
2 teaspoons Italian seasoning herb and spice mix
1 cup water
1/4 cup juice from Pepperoncini peppers
8 Pepperoncicni peppers
Put beef in crockpot. Combine next seven ingredients and spread on roast. Combine pepperoncini juice and water and pout into crockpot. Toss in the peppers. Cook on low overnight or for 12 hours. Turn off crockpot; remove roast and cool. Shred or pull apart beef with hands, putting back into juices in the crockpot. Turn crockpot on low and let heat for at least 1 hour.
Serving Ideas:
Serve on hamburger buns with French fries, sliced onion and cherry peppers.
Serve beef on plate or bun with coleslaw and potato salad.
My SIL introduced me to this recipe and everyone enjoys it, even my 98 year old dad.
That’s a lot more ‘involved’ than the MS roast, tho 
@Lambchop53 just make sure to omit that stick of butter. Every chuck roast I’ve used for this had plenty of marbling & fat.
I agree. My gosh, it has to be nothing but a greasy pile of meat. The recipe I have always used has no butter added.
Yes, will do that for sure - not needed!
