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| What You Need: |
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3-4 tablespoons freshly rendered lard or oil
1 tablespoon Hungarian paprika
3 yellow onions, peeled and chopped
One 3˝-pound chicken, cut into 8 serving pieces
1 cup Chicken Stock or use canned
1 medium tomato, diced
2 Anaheim or Cubanelle green peppers, seeded and coarsely chopped
1 teaspoon salt
1/8 teaspoon freshly ground black pepper, or more to taste
2 cloves garlic, peeled and crushed
THICKENING
˝ cup sour cream
2 tablespoons all-purpose flour
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| How To Cook: |
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1. Heat a 6-quart heavy stove-top casserole and add the lard or oil and paprika.
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2. Saute the paprika for about 1 minute and add the onions. Saute for a few minutes and add the remaining ingredients, except the thickening, to the pot.
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3. Bring to a simmer and cool, covered, for about 45 minutes to 1 hour or until all is tender. Remove the chicken pieces and set aside.
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4. Mix the sour cream and flour well, using a wire whisk. Add 1 cup of the gravy from the pot to the cream and stir well to avoid lumps.
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5. Stir this mixture into the pot and stir while it thickens. Return the chicken to the pot and restore the heat.
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6. Serve over Hungarian Dumplings.
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NOTE:
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For a very delicious Veal Paprikas, use the above recipe substituting 2˝ pounds of veal stew meat for the chicken.
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