Chicken paprikash Hungarian





chicken big – 1 pc.
fat smoked – 60 g
onions – 1 head
paprika milled -. 1 teaspoon
sour cream thick – 1 cup
fat baked pork – 40 g
wheat flour – 450 g
egg yolk – 3 pieces.
Cream – 100 g
water – 1.5 cups


Cooking method:

Rinse chicken, pat dry and cut into 8-10 pieces.
Grated onion to fry bacon slices until light brown, sprinkle with paprika and place the chicken. Season with salt and lightly fry, pour 1/2 cup water, cover and simmer until tender. Pour part of the cream and boil again. Serve with dumplings.

To connect these components dumplings, mix well. Dough immerse the spoon in boiling salted water. When the dumplings rise to the surface, remove them with a slotted spoon, put on a dish, pour the hot lard, mixed with the remaining sour cream.

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