1 onion, chopped
2 Tbsp. shortening
1 Tbsp. paprika
1 tsp. black pepper
2 tsp. salt
1 1/2 c. water
4 to 5 lb. chicken, disjointed
1/2 pt. sour cream
Brown onion in shortening; add seasonings and chicken.
Brown 10 minutes; add water. Cover and let simmer slowly until
tender. Remove chicken; add sour cream to drippings in pan and
mix well. Add dumplings; arrange chicken on top. Heat through
and serve. For more gravy, add 1/2 pint sweet cream to sour
3 eggs, beaten
3 c. flour
1 Tbsp. salt
1/2 c. water
Mix all ingredients together and beat with a spoon.
Drop batter by teaspoon into boiling, salted water. Cook about
10 minutes; drain and rinse with cold water. Drain well and
add to paprikash.
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