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Plenty of paprika defines chicken paprikash, which is the lead item on most Hungarian menus in the U.S. It’s sweet paprika, so paprikash is not a fiery dish, but it does have a pronounced pepper flavor. That is balanced by cream or sour cream in the sauce with which the long-cooked pieces of chicken are smothered. Paprikash routinely is accompanied by buttery nockerli dumplings. Balaton, the esteemed Hungarian restaurant in Cleveland, also offers veal paprikash.