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Csirka Paprikas served over Nokedli (Hungarian Dumplings) Recipe

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This recipe for Csirka Paprikas served over Nokedli (Hungarian Dumplings) is from The Haslett Community Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Csirka Paprikas:
11/2 cups chopped yellow onions
3 tbsp Hungarian sweet paprika
1/4 cup olive oil/ cooking oil
8 chicken boneless skinless breasts or your choice of chicken pieces
1 can tomato soup
2 cans water
1/2 green pepper, chopped small
1 tsp salt
1/2 tsp pepper
1 cup sour cream

Nokedli - Hungarian Dumplings:
4 cups flour
2 eggs
1/4 tsp salt
2 cups warm water
Directions:
Directions:
In a large frying pan or electric pan, brown onions in olive oil until soft. Add paprika and quickly stir it into onions, add 2 cups of water and stir.
Add tomato soup, green peppers, salt and pepper.
When mixed well, remove 1 cup of the liquid. Add chicken pieces.
Cover and cook approximately 1/2 hour until chicken is thoroughly cooked.
Mix reserved liquid and sour cream.
Turn heat off and ladle the sour cream mixture into the chicken dish and stir gently.

Serve over Nokedli (Hungarian Dumplings):
Put the flour in a large mixing bowl, make a depression in the center and add the eggs. Mix well. Mix the salt into the warm water, add the salted water to the flour/egg mixture and mix well. Add water until the dough is thick enough to pick it up with wooden spoon, a little thicker than pancake batter. With two small spoon add little pieces until bottom of pan is covered to a pot of boiling salted water. Let the nokedli float to the top and cook for 5 minutes, then spoon off and drain. Add more noodles until the top is filled again and repeat. Put the finished noodles in a casserole dish in the oven on warm until all the noodles are cooked.
Personal Notes:
Personal Notes:
The Csirka Paprikas and Nokedli Recipes are from Kate and Tara Mahon's grandfather, Andre Toth. He fought in the 1956 Hungarian Revolution and came to the United States in 1957. He combined his mother's special recipe and his own cooking talents to make this dish. He has cooked it with love for family and friends for over 50 years.

 

 

 

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