Chicken Paprika
½ cup finely minced onion
4 tablespoons butter
3 ½ to 4 ½ pound stewing chicken, cut in pieces
3 tablespoons sweet Hungarian paprika or 1 tablespoon red paprika
1 teaspoon salt
1 bud garlic, finely minced
¾ cup stock or canned strained chicken soup
½ teaspoon sugar
½ teaspoon pepper
1 cup sour cream
➔Saute onions until golden color in one-half the butter.
Remove onions from pan. Add remaining butter; brown chicken on all sides.
Add seasonings to chicken; return onions; add stock. Simmer 2 hours over
low flame. 15 minutes before serving, add sour cream.
Mrs. Hermann Schaar, Fort Worth, Texas. - A Taste of Texas ©1968