Chicken Paprikash

CHICKEN PAPRIKASH:

Dumplings-



dumplings in salted boiling water



(this is the most work!)

3 eggs beaten

3 cups flour

1 Tbs. salt

1/2 cup water

Mix all ingredients together and beat with a spoon (I use my hands). Drop batter by teaspoonful into boiling salted water. Cook about 10 minutes; drain; rinse with cold water. Add to finished paprikash.

Chicken

1 onion chopped

4 Tbs. oil

1 Tbs. Paprika ( I use much more, maybe 6 Tbs - or more.)

1/4 tsp black pepper

1 Tbs. salt

1 chicken disjointed (I only use the breast)

1/2 lg. can of chicken broth (add more if desired)

1 pint sour cream ( or more to taste)

Brown onion in shortening, add seasonings and chicken; brown 10 minutes. Add broth; cover a let simmer slowly till tender, the longer the better. Remove chicken; add sour cream to dripping in pan and mix well with whisk. Add dumplings and chicken.

My version is to de-bone the chicken before combining with dumplings. I also add a little garlic. The gravy should be on the thicker side and to achieve this, I usually keep adding sour cream till it gets to the consistency I like. I also keep adding paprika till it gets to be the color of a sunset. I'm sorry, but that's the only description I can think of for the color! This is a recipe that you can tweak to your taste, and really can't hurt it. It's should be like a stew, you just keep adding what you like. If you try it, I hope you enjoy!