2 large yellow onions chopped
4 tablespoons butter
4 teaspoons paprika (Hungarian)
8-10 pounds of chicken breasts and thighs
2 pints of sour cream
4 tablespoons of flour
2 large cans of Hunts diced tomatoes
4cups of flour
Sauté chopped onion in butter. Use 4 separate pans because of the amount of chicken.
Before onion browns add a teaspoon of paprika and salt to taste.
Add chicken to mixture and simmer slowly until cooked. (About 35 min.)
Remove chicken and set aside. Remove skin and discard. Cut breast off bone into cubes.
Don’t cut up thighs.
Add diced tomatoes to pans that chicken was simmering in.
Mix 2 pints of sour cream with 4 tablespoons of flour until smooth.
Add to diced tomatoes and bring to a boil.
Transfer everything to a large pot and simmer stirring occasionally for 10-15 min.
Mix 8 eggs with 4 cups of flour.
Put mixture on a plate.
Boil a pot of water.
Dip knife in boiling water and add almond size pieces of batter to water.
Cook for about 10 min, run under cold water and set aside. Don’t pre-mix with Chicken Paprikash or dumplings will soak up juice.
Serve dumplings on top of Chicken Paprikash
Serves 12 firefighters
Recipe by Vivian McHugh(FF Rywolt's Granmother)