4 tbsp. fat (oil)
1 lg. onion
1 tbsp. paprika
1 tsp. pepper
1 1/2 tsp. salt
4-5 lb. chicken, cut up
Sm. stalk celery, cut up
1 1/2 c. water
1 pkg. sour cream
Sm. carrot, grated
Sm. amount flour

Brown onion in fat, stir in paprika quickly, avoid burning. Add chicken pieces and brown. Simmer slowly; add 1/2 cup water, celery, small amount of grated carrot. When meat is tender, add rest of water as needed for more gravy. Mix into sour cream 1 rounded tablespoon flour. Remove chicken from pan, add cream and flour mixture to pan with drippings.

Have a large enough pan to cook properly. Stir quickly until well blended. Stir quickly until well blended. Strain for smooth gravy. Return chicken to pot and pour cream gravy over it. Simmer slow to bring mixture to boil. Serve.