Paprika Hendl

Name: Paprika Hendl
Ingredients: 1 lb poultry (original recipe says 1 young foul); 2 tablespoons fat (I used olive oil); 2 large onions, chopped; 2 tablespoons sweet Hungarian paprika; 1/2 cup tomato juice; 2 tablespoons flour; 1/2 cup sour cream

7 ingredients

7 steps

Ingredients

1 lb poultry (original recipe says 1 young foul)
2 tablespoons fat (I used olive oil)
2 large onions, chopped
2 tablespoons sweet Hungarian paprika
1/2 cup tomato juice
2 tablespoons flour
1/2 cup sour cream

Directions

1

Cut chicken into serving pieces, and salt.
2

Lightly brown onions in fat. Blend in half the paprika. Add tomato juice and chicken. Simmer, covered, 1 hour or until tender. Remove chicken.
3

Add remaining paprika to sauce, then add the flour beaten into sour cream. Simmer, stirring, 5 minutes or until well blended.
4

Put sauce through sieve, food mill, or blender.
5

Heat chicken and pureed sauce together over low flame.
6

Arrange chicken on warm platter. Pour half the sauce over; pass the rest separately in a sauceboat.
7

Serve with Flour Dumplings.