Grandma's Hungarian Chicken Paprikash Recipe

If you have a pressure cooker, use it. If you don't, a regular big old pot will work just as well.

Place the oil and chopped onion in a big pot. Cook over medium/high heat until translucent. (You don't want them brown, just tender.) Take off heat. Add the paprika. Mix it well.

Put chicken parts in the pot and brown slightly with the onion/paprika mixture. (Do it in batches if you have to and add additional oil in small amounts if needed.)

Add water to almost cover chicken. Bring to a boil, and add chicken bullion cubes. Also, add the Lawry's seasoning salt (if available). Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker.

While the chicken is simmering, mix the sour cream, water, and flour together with a hand mixer or a Kitchen-Aid mixer. Whip it very smooth and set aside.

When the chicken is done, remove the chicken pieces to a colander to cool. Slowly add the sour cream mixture, a little bit at a time to the broth, stirring constantly to incorporate into the broth.

FOR THE DUMPLINGS: Bring a large pot of water to a boil. In a mixer combine eggs, water, and flour and salt. Mix together to form a soupy dough. When water is boiling, scrape the dough into the water a spoonful at a time. After you scrape the dough into the boiling water, they should cook for about 7 minutes. When they rise to the surface, they are done. Drain and rinse.

Serve up a big helping of dumplings and pour sauce over them. Serve with the whole chicken pieces, or if you de-bone it, it will be placed in the sauce.

Equipment Needed

Allergens