Chicken Paprikash

Chicken Paprikash
4 tbsp. of butter or vegetable oil
1 medium size onion, finely chopped
3 1/2 lbs. of chicken
1 green pepper, cored, seeded, and finely chopped
1 medium tomato, seeded, and chopped
1 tbsp. of sweet paprika
Salt and pepper, to taste
1 cup of sour cream
Wide Egg Noodles Dumplings: (galuska)
3 beaten eggs
1/2 tsp. salt
1/2 cup evaporated milk
1 cup flour
1/2 cup finely grated potato

Heat the butter or oil in the skillet. Add the onion and sauté over mod¬erate heat for 2 minutes. Add the chicken, pepper, tomato, and paprika. Season with salt and pepper and stir in the water. Cover and cook for 35 minutes, or until the chicken is tender. Serve the sour cream separately. Serve the chicken with galuska, egg barley, egg noodles, or boiled rice and a cucumber salad.

If serving with dumplings: Combine eggs, milk and salt. Stir into flour. Drop by small tsp. into boiling salted water. Cook 5 minutes after they float. Serves 4-6.
(From my Grandpa Dragony’s Hungarian cookbook)