Hungarian chicken paprika

1 servings

Ingredients

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Directions

This is Chicken Paprika as fixed in our home - quickly. My grandmother used to do it very muchly from scratch, using a stewing hen (meaning, a chicken past its egg-laying prime) and it took several hours to get tender... As in all my cooking, measurements are approximate. 2 cooked, boned chicken breasts, cut in bite-size pieces 2 teaspoons paprika 1 small to medium onion, finely chopped 2 tablespoons butter or margarine 1 tablespoon flour 1 tablespoon sour cream powdered chicken-flavored bouillon salt pepper Roast onion in butter until starting to turn light brown. Add paprika, stir. Add flour, stir. Add 2 cups of water. Bring to a boil, stirring constantly. Add enough chicken-flavored bouillon powder to obtain fairly strong flavor. Microwave chicken until hot, add to sauce.

Remove from heat while fixing dumplings. After dumplings are ready, reheat to just below boiling. Remove from heat. Stir in one tablespoon sour cream. Pour over dumplings. FLOUR DUMPLINGS 2 to 2½ cups all-purpose flour 1 egg ¼ teaspoon salt 2 tablespoons oil milk Mix flour, egg, oil, salt with enough milk to make a fairly thick dough. Drop teaspoon-to-tablespoon-size chunks of dough into boiling salted water. Keep boiling until dumplings float to top.

Drain, and briefly rinse dumplings with cold water. If desired, briefly swish them around in melted butter. Serves: 2 (Continued to next message) ++- WM v3⅒/92-0413 * Origin: The Magic Dominion 1:107/614 n.j. 908-583-7894 16⅘ (1:107/614) From: PAT STOCKETT Date: 11-01-94 Subject: Paprika Chicken CR 2/2 ====================================================================== ==== ==== (Continued from previous message) * QMPro 1.0 90-8356 * New Jersey, The Garden State ++- WM v3⅒/92-0413 * Origin: The Magic Dominion 1:107/614 n.j. 908-583-7894 16⅘ (1:107/614) From: PAT STOCKETT Date: 11-02-94 Subject: Pet Peeves ====================================================================== ==== ==== Hi Kathy! KP>In short, there's a good reason for the butter. We just aren't willing >to take the risk of making you, or anyone else, sick. Can't think of >any good reason for the potatoes, though ++ Personally I get mad every >time I have to fight one of those foil-wrapped monstrosities, too. My thing are ketchup bottles.

I spend many a lunch time with fish sandwiches. Why do I always get the brand new bottle of Heinz ketchup. Do they throw them away after someone gets them started? Do they save the new ones just for me. I tap, then I whack them harder. All the time reminded of that great poem, Ketchup bottle, Ketchup bottle First none'll come and then a lot'll * QMPro 1.0 90-8356 * New Jersey, The Garden State ++- WM v3⅒/92-0413 * Origin: The Magic Dominion 1:107/614 n.j.

908-583-7894 16⅘ (1:107/614) From: PAT STOCKETT Date: 11-01-94 Subject: Pizza CR

====================================================================== ==== ==== Hi Mitch! MB> I grew up in New York, and as a teenager in the 60's had lots of Pizza. Welcome to the Cooking Echo! I'm not sure this is from N.Y., but it's always sounded so good. I'm sorry I don't know who posted it originally. -Pat -Begin Recipe Export- QBook version 1.⅐

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