1 fryer chicken (or your favorite chicken parts)
1 tbsp. Crisco or butter
1/2 onion, diced
3 tbsp. flour
1 c. sour cream
1/2 tsp. Hungarian paprika
1/2 tsp. salt
4 c. water
1/2 glass (4 oz.) milk/water mix

In large frying pan, brown Crisco/butter and onion with paprika on slow fire. Brown chicken slightly on both sides. Add salt and water; stew for 45 minutes on medium fire, keep adding water. Drain 2 cups of stew liquid into measuring cup; add flour slowly; stir well; return to pan. Add sour cream and milk/water mixture. Let boil, stirring well for 5 minutes. (Chicken must be thoroughly cooked before adding cereal).

DUMPLINGS:

2 eggs
2 tsp. salt
1 c. milk
3 c. flour