Paprikash:

1 lb. raw chicken, cut to bite-size
2 large onions, chopped
1/4 c. melted oil
dash of salt
1 medium green pepper, chopped
1 medium tomato, peeled and cut into pieces
1 tsp. tomato paste

Galuska:

1 1/4 c. flour
1/2 tsp. salt
1 egg
1/4 c. milk
1/4 c. water

Shake chicken in flour and brown well in oil. Add onions, green pepper, tomato and seasonings. Add water to almost cover. Simmer until chicken is tender, about 1 hour. Add 1 quart of milk and either 1 can cream of chicken soup or 1 cup of sour cream. (If sour cream is used, be sure not to boil mixture or it will curdle.) If soup is used, add spoonful of sour cream to each serving. Serve over Galuska.

To Make Galuska: Mix ingredients and drop by teaspoonfuls into rapidly boiling salted water. Do not crowd. When they rise to the top, cook about 5 minutes longer. May be kept warm in oven for a short time until ready to serve.