1 large chicken
1 tbsp. oil
1 onion
1 tsp. paprika
1 tomato
2 to 2 1/4 c. sour cream
1 tsp. flour

Galuska:

2 eggs
salt
10 oz. flour
1 tbsp. oil

Clean and cut chicken into desired pieces. Fry the finely chopped or grated onion in the oil until transparent; remove from the fire. Sprinkle with the paprika. Put back on the stove. Add the chicken, the green peppers cut into rings and the tomatoes peeled and quartered, and cook, covered, in its own juices until tender.

Meanwhile, prepare the Galuska (small dumplings). Beat the eggs. Add salt, the flour, the oil and enough water to make a semi-soft dough. Boil ample salted water in a large pot and using either a special utensil for making small dumplings or a dampened chopped board and a wet knife, "cut" small pieces of dough into the boiling water. Cook until the Galuska comes to the surface of the water; remove with a slotted spoon. Rinse and place into hot oil. Stir vigorously over a high flame. Take from the fire and keep warm.

Combine the 1 tablespoon flour with 1 to 2 tablespoons milk until smooth. Add a bit of water. Combine, then stirring constantly, add to the chicken and bring to the boil. Serve hot with the Galuska and the remaining sour cream in a separate bowl. Lettuce salad or pickles go well with this dish.