Not bad compared to over an hour every other time. The 1923-built Polish eatery has perfected a recipe for success: there are few places more "Cleveland," from the food to the vibe. Her mashed potato side was lush and light, too. Prepare the roux: combine sour cream with flour and a splash of water. A giant chalkboard menu tells you what the day’s offerings are as you arrive. And today I finally did get to eat here. © 2020 Advance Local Media LLC. Sokolowski’s has become a year-round comfort-food favorite. It had been awhile since I had eaten at Sokolowski’s, so we stuck some of their tried-and-true classics on our recent visit. Then add chicken broth and place chicken back into the skillet. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Advance Local. That is, if an Alpine chalet was decorated with photos of rock 'n' rollers and celebrities from Pop John Paul II to Lou Reed and Big Chuck. This classic Hungarian dish will fill you up and keep you warm on a chilly fall night. Established in 1923, Sokolowski’s University Inn is Cleveland’s oldest family owned and operated restaurant. Once the chicken is seared on both sides, remove it to a plate and add onions into the same pan (if too much fat has accumulated in a skillet, remove some of it so you are left with approx 1 tablespoon of fat). In winter 2004, Sokolowski's University Inn's Mike Sokolowski shared the family's recipe for beef stew. Then add paprika & tomato paste and mix well. Taste: The paprika sauce packs a punch, with deep and savory paprika flavors really brining the tomato sauce to life. Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes. The chicken paprikash itself only takes 25 minutes and if you can multi-task the spaetzle can be cooked, sauted, and all on the table very quickly after. But don’t just take my word for it. Prices:Lunch, $6.50 to $10.25 (includes two sides and roll). They were wonderfully light, not doughy - buttery pillows filled with a potatoes and cheese. Heat the lard in a heavy pot and brown the chicken on all sides (traditionally the chicken is simmered without browning it but we HIGHLY recommend doing so – it vastly increases the flavor of the final dish). Landmark Sokolowski's University Inn has recipe for success (review). Chicken Paprikash at Sokolowski's University Inn "I have tried to eat here for a few years now. Chicken, braised in paprika sauce until meltingly tender, then finished off with a generous dollop of sour cream, is a real winner. Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. Add the flour and the remaining 1 tablespoon … This recipe for Hungarian chicken paprikash is classic, and therefore something everyone needs … She opted for the 6 pierogi and two sides option (and ended up bringing 3 home). Reduce or take from heat and place the chicken pieces into … The line to get in was about 30 mins long. Foodie Pro & The Genesis Framework, Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I… Mix sour cream and reserved flour mixture in medium bowl. If you haven’t been there, the format is simple: it’s all served cafeteria-style – grab a tray and silverware and get in the line. Even in the summer. Chop your onions and garlic. Place 1⁄2 cup flour on a plate; dredge the chicken, shaking off excess. Heat up a skillet, add cooking oil and sear the chicken in batches, until nicely brown. Microwave at HIGH 3 minutes or until tender; stir in broth and next 4 ingredients (broth … Like the rest of Sokolowski’s menu, it was traditional not trendy – a formula that has worked for nearly 100 years, and counting. A creamy tomato sauce over buttered noodles gives a perfect vessel to the chicken. Dinner, $9.99 to $17.99 (includes entree, sides, salads and roll). Creamy and flavorful with lots of paprika and some smoked paprika to add a little smokiness, chicken paprika is delicious anytime. Meanwhile, season the chicken with salt and black pepper. Combine first 3 ingredients in an 8-inch square baking dish. A healthy dose of paprika gives this dish its deep brick-red color. CLEVELAND, Ohio – The restaurant biz is a tough one. Cover it and cook for about 20 minutes, until chicken is fully cooked through. Transfer the chicken to a plate. Ingredients: one whole chicken, half of a small onion, 2 small tomatoes, quarter of green pepper, two cups flour, one cup sour cream, salt, paprika, haluÅ¡ky Prep Time: about 2 hours Chicken paprikash is a dish that is not only truly delicious, but is also really cheap to make. My favorite cookware: https://amzn.to/2wLCHo7My favorite chef knife: https://amzn.to/3aqYTCDAccess exclusive benefits by supporting my … To prepare the chicken, mix the smoked paprika, sweet paprika and kosher salt. Remove chicken and set aside. Dinner service also includes the salad bar. It’s an honor given to only five restaurants a year across the nation. Since 1923, this family owned and operated restaurant has been serving classic Polish and Eastern European fare. Once you order, servers carry your trays to tables in the two large dining rooms. I get commissions for purchases made through the affiliate links. Heat a large well-seasoned cast-iron skillet over medium-high heat. Rub this mixture all over the inside and outside of the chicken and refrigerate overnight. Dinner hours usually feature ribs, prime rib, shrimp, pork and meatloaf. Add onion, cayenne pepper and 1 tbsp paprika and saute the onion until it's tender, about 2 minutes. Mike’s Recipe Rundown. Though open for dinner on Fridays and Saturdays – and is always packed these nights – Sokolowski’s has always been more of a lunch favorite. ; Texture: The chicken is an awesome mix of crispy skin with super tender chicken. My father-in-law’s nicely smoked kielbasa also went will with a side of cabbage ($9.50). Season your chicken with salt and pepper on both sides. Some recipes for chicken paprikash include vegetables like bell peppers and celery, but not my Grandmother Alta’s. Reducing the moisture content on the surface of the chicken is essential to get it to brown. It’s also one of Cleveland’s few James Beard-award winning restaurant, an honor bestowed on the family-owned cafeteria in 2014, when it was an "American Classics" recipient. The 1923-built Polish eatery has perfected a recipe for success: there are few places more “Cleveland,” from the food to the vibe. Use paper towels to dry the chicken thoroughly. The chicken was fall-off -the bone tender, smothered in creamy paprikash sauce over light spaetzle. Add oil to pan; swirl to coat. It was a much-deserved honor. Heat a heavy bottomed pot over medium heat until hot. Rice Salad with Corn, Ham, Cucumber and Chives, Polish Potato Salad Recipe with Eggs and Pickles, This post may contain affiliate links. This Chicken Paprikash is made from a few very simple, real food ingredients: chicken, onions and garlic, chicken stock, paprika, flour, and cream. Serve the chicken with sauce and the side of noodles, potatoes or grains. Once the chicken is cooked, remove it from the skillet so you can finish up the sauce. Add chicken to pan; cook 3 minutes on each side or until golden … Dinner, 5 to 9 p.m. Friday; 4 to 9 p.m. Saturday. Bring to boil then reduce heat, cover and simmer for about 45 minutes or until chicken is done. Add the paprika and chilli flakes, give it a good stir and cook for a minute to allow the flavour to mix then add the Borscht (Barszcz Czerwony) – Authentic Polish Recipe, Slow Cooker Turkey Breast – Easy Crockpot Recipe, Chicken Provencal with Shallots and Garlic, Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie), Brown Sugar Pork Chops with Garlic & Herbs + VIDEO. Registration on or use of this site constitutes acceptance of our User Agreement, Privacy Policy and Cookie Statement, and Your California Privacy Rights (each updated 1/1/20). It’s rare for a restaurant to reach the decade mark, let alone two. Both are done up in dark wood, Alpine-chalet style. If you enjoy spicy food, try replacing half of the sweet paprika with hot Hungarian paprika. Community Rules apply to all content you upload or otherwise submit to this site. “These honorees represent the unique American dream of people who have created enduring, quality restaurants and food establishments that reflect the character and hospitality of their cities and community,” said Susan Ungaro, president of the James Beard Foundation, at the time. In a large bowl, mix … But it’s the food, not awards that have kept Clevelanders coming back to Sokolowski’s for its pierogi and chicken paprikash and kielbasa and stuffed cabbage and other Old World delights for decades. Hours: Lunch, 11 a.m. to 3 p.m. Monday to Friday. Fill a large pot with water and bring to a boil over high heat. Do not overcrowd the chicken and use a splatter guard if the chicken is splashing around (tip: place chicken skin side down and do not disturb for 6-7 minutes, then flip and cook for 3-4 minutes on the other side; this will ensure a nice sear on the skin). I visited for a recent lunch with my family and was surprised to see how crowded Sokolowski's, with its hearty Eastern European fare and cozy ski lodge atmosphere, was even on a hot day. Return chicken to the pot and add chicken stock. A proud recipient of the prestigious James Beard “American Classics” Award in 2014, Sokolowski’s of Tremont in Cleveland, Ohio has catered their Polish restaurant to the working man and business person for over 92 years. Stir in 1/2 cup of the … Bone-in, skin-on, chicken thighs, and drumsticks. Pies, cakes and other desserts are also available, and sides can be ordered a la carte as well. A uniquely Cleveland experience. « Parsley Potatoes – The Best Potatoes Recipe, Rotkohl (German Red Cabbage Recipe with Bacon) ». Heat up a shallow pan or pot with the olive oil. In a 6-quart Dutch oven, heat the oil over medium-high. A perfectly “Cleveland” meal. It can change, but lunch Monday through Thursday general includes Salisbury Steak, bratwurst, kielbasa, stuffed cabbage, Chicken Paprikash and scrod, plus sandwiches. So the fact that Sokolowski’s University Inn in Tremont is 95-years-old is really quite stunning – though not necessarily surprising. Start gradually adding a little bit of sauce to it to temper it until you have a full cup. Hers was a simple combination of chicken, onions, garlic, paprika and sour … His cabbage and noodles sidedish was the perfect complement. I opted for my usual Sokolowski's choice: the chicken paprikash and spaetzle ($10.25) with sides of macaroni-and-cheese and mashed potatoes with dressing. Where: 1201 University Road, in Cleveland's Tremont neighborhood. Then pour it over the sauce and let it come to a boil. Yes, that’s a lot of carbs, but when in Sokolowski’s …. Kids: No specific kids menu, but many kid friendly dishes. Pros: … Some cooks will add tomato paste or chopped tomatoes, whereas others argue that authentic chicken paprikash doesn’t contain any tomatoes. All entrees come with two sides and roll at both lunch and dinner. Out of an abundance of caution, thinking of our staff, family, and customers, we have made the difficult decision to close during this time.The amount of support we’ve received has truly been overwhelming. Cuisine:Polish, American, served cafeteria style. Individual items start at $4.50. Like our city, Sokolowski's is unassuming but proud, a high-quality and hearty mix of Old World and New. Reservations: Not necessary, but tables can be reserved for large groups. All rights reserved (About Us). I spent 11 dollars (tax included) at my local grocery store for … Saute onions until translucent, for about 5 minutes. Sprinkle chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper. Review by Plain Dealer Reporter Laura DeMarco. Chicken Paprikash Recipe Then let’s get started! Add garlic and cook for one minute. Your email address will not be published. So that’s when we visited. Sprinkle the chicken evenly with the salt and black pepper. The macaroni-and-cheese, made with big shells and heaping cheese, was also a decadent delight. Then add flour to the skillet and cook for 2 minutes. You can read my disclosure policy. A variety of sodas are served and there’s a full bar in the back that offers one of the most stunning downtown skyline views in town - and a stellar selection of craft brews and imports as well as mixed drinks. Seafood options are usually added to Friday lunch, including battered perch and beer battered cod. As were my daughters’ pierogi ($9.50). 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