Here’s an old family favorite you can serve up two ways - with potatoes
or with dumplings.
2 lg. onions, chopped
4 tbsp. oil
1 tbsp. sweet paprika
1/2 tsp. black pepper
2 tbsp. salt
2 c. water
4 or 5 lbs chicken, cut up into small pieces
5 potatoes, peeled and cubed
3 carrots, chopped
1 celery stalk, chopped
Brown onions in oil and add seasonings. Add water, chicken and vegetables.
Cover and slowly simmer till tender, about an hour. Serve.
OPTIONAL VERSION WITH DUMPLINGS
Prepare the stew above, but without potatoes or carrots. Also, when stew
is done, remove from heat and stir in 1/2 pint of sour cream if desired.
For dumplings:
3 eggs
3 c. flour
1 tbsp. salt
1/2 c. cold water
Mix the four ingredients and beat with a spoon. Drop about a tablespoon
of the dumpling mix into boiling water. Bring back to a boil and cook 10 minutes. Drain. Add to chicken paprikash and serve
hot.
