Rabbit Paprikash with Sour Cream
Rabbit provides plenty of protein and usually feels lighter than richer meats. Sour cream softens the paprika gravy, and xanthan helps keep it thick without wheat flour. It is a hearty hot keto dish with a more delicate meat flavor.
Cut the rabbit (1200 g) into serving pieces if it is not already portioned. Slice the onion (120 g) and heat the olive oil (30 g) in a sauté pan.
Cook the onion (120 g) for 4 minutes, then add the paprika (4 g) and immediately pour in the water (400 g). Add the rabbit (1200 g), season with the salt (8 g) and black pepper (1 g), cover, and stew for 50-60 minutes until the meat turns tender.
Mix the sour cream (200 g) with xanthan gum (1 g), stir it into the sauce, and warm it for another 2-3 minutes over low heat. If needed, gently turn the rabbit pieces so the gravy coats them evenly.
Serve the paprikash hot right after cooking. Do not keep it over strong heat for long after adding the sour cream so the sauce stays smooth.
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