Hungarian Chicken Paprikash*Chicken and dumplings
By Deb Crane songchef
This is my Grandmothers version of Hungarian Chicken Paprikash.
If there is food served in Heaven, I am sure this is on the menu! My Grandmother was the best cook ever. She would have this hardy dish ready and we could hardly wait! Now I serve it to my Grandchildren, and they love it as well! Down home pure comfort food.
Place the oil and chopped onion in a big pot. Cook over medium/high heat until translucent.(you dont 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)
NOTE: I buy a whole chicken and cut it up myself. Make sure the chicken pieces you use are whole with the skin in tact. It adds to the flavor)
Add water to almost cover chicken. Bring to a boil, and add chicken bullion cubes ( a good rule is 1 cube for every one cup of water...just eyeball it. Also add the Lawry's seasoning salt (if available) Not necessary,but to me, is the secret ingredient Grandma didnt tell us about, until we saw her add it one day! ;)
Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker.
Slowly add the sour cream mixture a little bit at a time to the broth, stirring constantly to incorporate into the broth.
OPTIONAL: You can de-bone the chicken, or leave the pieces in tack. I spoil everyone and skin and de-bone it and add it back to the sauce.Grandma always served the chicken pieces separate on a dish and whole. It is up to you how you like it. I always just went for the sauce over dumplings when I was a kid! ;)
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. This is easier if you dip the spoon onto the boiling water,so the dough will not stick to the spoon.
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.
It makes alot of dumplings! But that is ok, they will be gone in no time!
Bea L. BeachChic - May 25, 2012
Nancy J. Patrykus Finnjin - May 25, 2012
How great to have recipes from grandmas..
We are so lucky...Hugs, Nancy
Deb Crane songchef - May 25, 2012
Yes we are Nancy! This one is a favorite! That, and my other Grandma who made Perogies!
Bea, thank you for sharing. :)
bev snee 1234567 - May 25, 2012
This sounds great. I am printing this out and cooking very soon. Thank you Deb. Grandmas are great, aren't they?
Deb Crane songchef - May 25, 2012
They are indeed the best bev! And now I am one myself! My grand daughter, when asked to eat her broccoli by my son, told him, Dad, I want to eat at Grandmas house! lol...... I am excited because they are moving back here to WI in June! They have been living in CA so it is a huge and wonderful move! It is funny, but with the Grand babies, it is only a matter of naming things to get them to eat stuff. We were at a restaurant, and I told my Grand daughter, that the (broccoli) was dinosaur trees! lol....she ate them up! Seems I have more to teach my son and daughter in law! ;) My Grand son on the other hand, will eat everything and anything! lol
Family Recipes are treasured and what better way then passing them down,sharing them, and remembering with fondness all the memories they bring forth. :)