Paprikahendl is a classic Austrian dish. Served in Austria with Butternockerln or what we call in Germany Spätzle. Instead serve it with Pappardelle or Fettuccine pasta.
https://www.wineberserkers.com/content/?p=5255
ENJOY
Martin
ENJOY
Martin
Ausgezeichnet, Martin.
Sounds tasty and good for a very cold January.
Wine pairing?
Looks similar to the Paprikash my grandmother used to make I still make occasionally. Nice work.
I guess that a Sommelier would recommend a Sauvignon Blanc. As I am not a fan of SB, I drank a Chardonnay from Austria. I strongly recommend it, as it is not made in a blockbuster style, instead quite fresh&clear, lightly salty and with an impressive structure. 15 Euro in Germany.
Thanks.
This looks really good. Thanks!