June meyer's authentic hungarian chicken paprikas (csirkepap

6 Servings

Ingredients

Quantity Ingredient
2 Onions chopped
4 tablespoons Shortening, corn oil or lard
3 tablespoons Hungarian paprika
⅛ teaspoon Black pepper or whole pepper corns
2 teaspoons Salt
4 pounds To 5 lbs. chicken disjointed use legs, thighs, breast and back for best flavor
1½ cup Water
½ pint Sour cream
1 cup Instant potato flakes
1 Egg
1 cup Flour
1 cup Water
E-Mail me at: june4@interaccess.com

Directions

MODERN POTATO DUMPLINGS

Every country household had a yard full of chickens. Chicken dishes that could be slow cooked on the stove for supper were plentiful and cheap to make. Paprikas was a weekly dish for supper. A pot of potato dumplings, and perhaps a platter of pickled hungarian peppers and a loaf of crusty home baked bread was all that was need for ones well being. Every meal was eaten with gusto.

Regards, June Meyer. Brown onions in shortening. Add seasonings and chicken, brown 10 minutes. Add water, cover and let simmer slowly until it is tender. It will smell wonderful! Remove chicken, add sour cream to drippings in pan and mix well. To thicken gravy, mix into a paste 1 Tbl.

soft butter with 1 Tbl.of flour and stir into drippings. Add dumplings and arrange chicken on top. Heat through,but do not boil, and serve.

Modern Potato Dumplings Yes, I know this is not traditional. But it is easy, fast and delicious.

Mix in a small bowl. Drop by spoonfuls into salted boiling water. cook until dumplings look done when cut in half, about 5 or 6 minutes. Drain and place into sour-cream gravy and serve. Serves 6 to 8.

Note: If you do not like dumplings, you can serve this with some cooked wide egg noodles.

If you try one of my recipes please tell me what you think.

WALT

Posted to EAT-L Digest 25 November 96 Date: Tue, 26 Nov 1996 22:50:04 -0500 From: Walt Gray <waltgray@...>

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