1 onion, chopped
4 tbsp. shortening
1 tbsp. paprika
1/4 tsp. black pepper
2 tbsp. salt
4-5 lb. chicken disjointed
1 1/2 c. water
1/2 pt. sour cream

DUMPLINGS:

3 eggs, beaten
3 c. flour
1 tbsp. salt
1/2 c. water

Brown onion in shortening; add seasonings and chicken; brown 10 minutes. Add water; cover and let simmer slowly until tender. Remove chicken; add sour cream to drippings in pan and mix well. Add dumplings; arrange chicken on top. Heat through and serve. For more gravy add 1/2 pint sweet cream to sour cream. Add flour to thicken.

Dumplings: Mix all ingredients together and beat with a spoon. Drop batter by teaspoon into boiling salt water. Cook about 10 minutes. Drain rinse with cold water. Drain well and add to paprikas.

Chicken paprikas may be served with fried noodles (Jarhonya) instead of dumplings.

TARHONYA:

2 c. sifted flour
2 eggs
1/2 tsp. salt
4 tbsp. butter
3 c. chicken soup or stock
Salt & pepper to taste

Mix flour, eggs and salt together. Add water if necessary to make a stiff dough. Knead into a ball and grate on medium side of grater. Spread out to dry overnight. Melt butter. Add dried noodles and brown 5-10 minutes, stirring frequently to prevent burning. Add soup 1/2 cup at a time. Cook covered until liquid is absorbed. Season to taste. Cooked chicken giblets may be chopped and added when done.