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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Paprikash Recipe

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This recipe for Chicken Paprikash, by , is from It's in the Kitchen where the warmth of shared memories, laughter, and life, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Grandma Webber


2 Tablespoon oil
1/2 cup chopped onion
1 cup chopped green bell pepper
2 1/2 teaspoon paprika
3 lbs chicken cubed (can use pork, veal or lamb)
1 medium tomato
Salt (to taste)
1/2 cups water
1 cup chick broth
1 1/2 cups of sour cream

2 tablespoon cornstarch or flour
1/2 cup of water

3 eggs beaten
2 1/2 cups flour
2 teaspoon salt
1/2 cup water

Saute onion, pepper, and paprika.
Brown meat
Add tomato, salt, and water to large pot and bring to boil
Simmer about an hour
Add cornstarch or flour to water mix well, add to chicken to thinken
Add sour cream

Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.

Serve chicken over the dumplings




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