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.
This is my favorite comfort food.And I need some.If you do too, try this.YUMMO!!!!- 2 onions chopped
- 4 Tbsp. shortening, corn oil or lard
- 3 Tbsp. Hungarian paprika
- 1/8 Tsp. black pepper or whole pepper corns
- 2 Tsp. salt
- 4 to 5 lbs. chicken disjointed, use legs, thighs, breast and back for best flavor
- 1 1/2 cups water
- 1/2 pt. sour cream
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.
* here is my secret:
more sour cream, and I serve it on wide egg noodles.
mmmm mmmm mmmm THE BEST!!!
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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.
* here is my secret:
more sour cream, and I serve it on wide egg noodles.
mmmm mmmm mmmm THE BEST!!!
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