It’s an honor given to only five restaurants a year across the nation. My husband’s stuffed cabbage was enormous, and flavorful, filed with ground beef and topped with a tomato sauce ($10.25). 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. A giant chalkboard menu tells you what the day’s offerings are as you arrive. Bring to boil then reduce heat, cover and simmer for about 45 minutes or until chicken is done. Hers was a simple combination of chicken, onions, garlic, paprika and sour … Both are done up in dark wood, Alpine-chalet style. 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. It's more than a restaurant, it's an experience. As were my daughters’ pierogi ($9.50). The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Advance Local. Like our city, Sokolowski's is unassuming but proud, a high-quality and hearty mix of Old World and New. Chicken Paprikash Recipe Then let’s get started! Yes, that’s a lot of carbs, but when in Sokolowski’s …. Stir in 1/2 cup of the … Prepare the roux: combine sour cream with flour and a splash of water. A healthy dose of paprika gives this dish its deep brick-red color. Pies, cakes and other desserts are also available, and sides can be ordered a la carte as well. 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. 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. Saute onions until translucent, for about 5 minutes. 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). Cuisine:Polish, American, served cafeteria style. Where: 1201 University Road, in Cleveland's Tremont neighborhood. In a large bowl, mix … It was a much-deserved honor. In a 6-quart Dutch oven, heat the oil over medium-high. Once you order, servers carry your trays to tables in the two large dining rooms. Reservations: Not necessary, but tables can be reserved for large groups. 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. Chop your onions and garlic. « Parsley Potatoes – The Best Potatoes Recipe, Rotkohl (German Red Cabbage Recipe with Bacon) ». ; Texture: The chicken is an awesome mix of crispy skin with super tender chicken. Sokolowski’s has become a year-round comfort-food favorite. Seafood options are usually added to Friday lunch, including battered perch and beer battered cod. Reducing the moisture content on the surface of the chicken is essential to get it to brown. A uniquely Cleveland experience. 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. Chicken, braised in paprika sauce until meltingly tender, then finished off with a generous dollop of sour cream, is a real winner. It can change, but lunch Monday through Thursday general includes Salisbury Steak, bratwurst, kielbasa, stuffed cabbage, Chicken Paprikash and scrod, plus sandwiches. Taste: The paprika sauce packs a punch, with deep and savory paprika flavors really brining the tomato sauce to life. Heat up a shallow pan or pot with the olive oil. Dinner service also includes the salad bar. Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes. Dinner, 5 to 9 p.m. Friday; 4 to 9 p.m. Saturday. It’s rare for a restaurant to reach the decade mark, let alone two. I get commissions for purchases made through the affiliate links. Community Rules apply to all content you upload or otherwise submit to this site. Sprinkle the chicken evenly with the salt and black pepper. Then add paprika & tomato paste and mix well. Reduce or take from heat and place the chicken pieces into … Once the chicken is cooked, remove it from the skillet so you can finish up the sauce. Heat a large well-seasoned cast-iron skillet over medium-high heat. And today I finally did get to eat here. So the fact that Sokolowski’s University Inn in Tremont is 95-years-old is really quite stunning – though not necessarily surprising. All entrees come with two sides and roll at both lunch and dinner. My father-in-law’s nicely smoked kielbasa also went will with a side of cabbage ($9.50). Transfer the chicken to a plate. This recipe for Hungarian chicken paprikash is classic, and therefore something everyone needs … Add onion, cayenne pepper and 1 tbsp paprika and saute the onion until it's tender, about 2 minutes. My favorite cookware: https://amzn.to/2wLCHo7My favorite chef knife: https://amzn.to/3aqYTCDAccess exclusive benefits by supporting my … Remove chicken and set aside. Established in 1923, Sokolowski’s University Inn is Cleveland’s oldest family owned and operated restaurant. Even in the summer. Though open for dinner on Fridays and Saturdays – and is always packed these nights – Sokolowski’s has always been more of a lunch favorite. 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