2 med. onions, peeled, minced
2 tbsp. lard
1 (3 lb.) plump chicken, disjointed
1 lg. ripe tomato, peeled, cut up
1 heaping tbsp. hot paprika
1 tsp. salt
1 sliced medium green pepper
2 tbsp. sour cream
1 tbsp. flour
2 tbsp. heavy cream
Egg dumplings

Use 5 quart heavy casserole with tight lid, cook the onions in the lard, covered, over low heat for 5 minutes, pasty, but not brown.

Add chicken and tomato and cook, covered for 10 minutes.

Stir in paprika. Add 1/2 cup water and salt. Cook, covered over low heat for 30 minutes. Take off lid at 25 minute mark. Let chicken cook further but do not burn.

Remove chicken. Mix sour cream, flour and 1 teaspoon cold water until smooth. Add green pepper and chicken. Put lid onto casserole and cook over low heat until done.

Put in heavy cream. Serve with egg dumplings.