MomsMenu.com Recipe Finder Chicken Paprikas

7 Tbsp. (100 g) lard or shortening
1/2 cup (120 g) chopped onion
2-1/2 tsp. (12 g) paprika
4-1/2 to 5 lb. (2.1 kg) chicken* with bones or 2 lb. (1 kg) boneless
1 cup (160 g) chopped green pepper
1 medium (80 g) chopped fresh tomato
1/4 cup (20 g) flour
1-1/4 cups (3 dl) sour cream
salt to taste

Boneless meat should be cut into cubes (if using a whole chicken, cut into 8-10 pieces).

Saute onions in the lard to a light yellow color. Reduce heat, and add the paprika, stirring rapidly, then add the meat and salt, browning the meat while stirring it. When the meat is well browned, add a small amount of water (or chicken stock). Cover and simmer, stirring occasionally. Add liquid as necessary, but do not boil the meat. When the meat begins to soften, add the green pepper and tomato, and simmer until the meat is tender. Mix the flour and sour cream together and thicken the gravy of the paprika's with the mixture, while you shake the pot.

The preferred accompaniment is small dumplings (Galushka - see below), but rice or boiled potatoes are also used.

Galushka

4-1/3 cups (500 g) flour
1 large or 2 small eggs
1 tsp salt (more or less to your taste)
6 Tbsp. (80 g) lard

Sift the flour into a large bowl. Make a hollow in the middle of the flour, crack the egg(s) into the hollow, and add salt and water in small portions while you beat the flour, eggs, and water with a wooden spoon into a semi-soft dough. The dough should easily come off the spoon. Boil 3 qt. (3 liters) of salted water in a large pot. Heat the lard in another saucepan. Use a dampened chopping board and a wet knife to produce the small dumplings. Cut the dough into strips, then into smaller pieces, and place into the boiling water. (The exact size of the pieces is a matter of personal taste, varying from the size of a small kidney bean to that of an unshelled
peanut.) Drop the dumplings into the water; as they boil they will come to the surface of the water. Remove them from the surface with a slotted spoon, rinse, and place into the hot lard for 2-3 minutes. Remove, drain, and serve with paprika's.

*veal or lamb can be used in place of the chicken