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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 6
2 onions, chopped
4 tablespoons shortening, corn oil or lard
3 tablespoons Hungarian paprika
2 teaspoons sugar, do not omit
⅛ teaspoon black pepper, or whole peppercorns
1 bay leaf
2 teaspoons salt
5 pounds chicken disjointed, use legs and thighs for best flavor
1 large can of crushed tomatoes
2 cups water
2 tablespoons flour
2 tablespoons butter
½ pint sour cream
Brown onions in shortening. Add seasonings and chicken, brown 10 minutes. Do not let burn. Add tomatoes, bay leaf and water, cover and let simmer slowly until it is tender. It will smell wonderful! To thicken gravy, mix into a paste 2 tablespoon soft butter with 2 tablespoon flour and stir into the stew liquid. Cook a few minutes until the liquid thickens. Serve with dumplings or wide noodles. Top each serving with sour cream. Chicken appears in Hungarian cookery often but it is never boring because there are so many ways to serve it. Authentic Chicken Paprikas never has tomatoes in it. Chicken Paprika Stew does. Make plenty of dumplings to go with it. It is so good.