Two “Oma” Recipes, by Mike Stirm II

Mike with his “Oma” Anna Stirm

Two things I love in this world are my Oma and her cooking. Recently, I spent some time with Anna Stirm learning how she makes two of her famous dishes. The first is known to me and my family as “Oma Chicken.” It is her version of Pörkölt, Hungarian beef and onion stew; however, in place of beef, she uses chicken. Rather than attempt to describe this mouth-watering meal–and my all-time favorite dish–I will share the recipe as it was passed down by my “Big Oma” (great-grandmother) and captured by my late aunt, Linda. Just a note: the recipe that is depicted in the TikTok video below differs slightly from the one shared below. I wanted to type out the older recipe since it’s closer to the source: Hungary.

Recipe for Oma Chicken


  • 1 small Perdue chicken
  • 2 tablespoons of butter
  • 2 small onions (size of an egg)
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 small hot pepper
  • 1 medium tomato
  • 1 cup tap water
  • 1 tablespoon sour cream


  • Step 1 – Clean and cut chicken into pieces.
  • Step 2 – Put butter into big pot and heat slowly.
  • Step 3 – Chop up onions and add to butter.
  • Step 4 – Add paprika.
  • Step 5 – Add pieces of chicken.
  • Step 6 – Add salt.
  • Step 7 – Add gutted whole hot pepper (don’t cut up).
  • Step 8 – Add tomato (cut into thin slices).
  • Step 9 – Cook on medium heat for 1 hour (cover with aluminum foil and stir every 15 minutes from outer pot inward).
  • Step 10 – After the hour, add tap water and simmer for 10 minutes.
  • Step 11 – Right before eating, mix sour cream in a cup with a little water until smooth.  Then add to pot.  It’s ready!
@phi11ymike My Oma’s “Oma Chicken” (Chicken Paprika) #recipe #familyrecipe #hungarian #chickenpaprika #grandparents #oma ♬ Dance of the Hungarian – Music Beyond

The second recipe that I’m going to share is my Oma’s sauerkraut preparation.  It’s different from any other prepared sauerkraut that I’ve had; it’s also the best I’ve had.  Interestingly, I learned that my Oma’s hometown of Vecsés, Hungary is actually known for its sauerkraut, which was brought by the town’s original Swabian settlers.  What makes my Oma’s sauerkraut different from others is a milder sourness and infusion of our people’s favorite spice, paprika

Recipe for Oma’s Sauerkraut


  • 1 bag of Kissling’s sauerkraut
  • 1 medium yellow onion
  • 1 cube of butter (“In the old days, we used to use lard” – Oma)
  • Hungarian hot paprika (as much as needed to achieve “a nice, red color” – Oma)
  • Regular paprika (to be mixed with Hungarian hot paprika)


  • Step 1 – Cut a corner of the bag of sauerkraut and let the juice drain into a container (save for later).
  • Step 2 – Dice onion and add with butter to frying pan.  Heat slowly.
  • Step 3 – Simmer for ten minutes or until the onions are a little brown. 
  • Step 4 – Add Hungarian hot paprika and regular paprika.  Mix with onions until they have a nice, red color. 
  • Step 5 – Add sauerkraut and mix with onions. 
  • Step 6 – Add some of the juice from the container (enough to make the sauerkraut a little bit sour) and simmer until the sauerkraut is tender.
  • Optional Step – Serve with bratwurst, hotdogs, kielbasa or “whatever wurst is good for you” – Oma.
@phi11ymike Oma’s Sauerkraut Recipe #food #foodtiktok #sauerkraut #recipe #familyrecipe #grandparents #oma #hungarian ♬ Polkka – Remix – Kutmoon

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