Chicken Paprikash (Index Card)

2 TBSP    Oil
2-3       Large Onions
3-4 lbs   Chicken (boneless skinless breast)
          (use 5-6 lbs of any other kind)
          (Cut into large bite-size chunks)
2-3 TBSP  Paprika
2 TBSP    Lawrey's Seasoned Salt
1-2 TBSP  Poultry Seasoning
3-4 qts   Chicken Stock, broth or boullion
          (If using boullion, cut Lawrey's down to 1 TBSP)
4 cups    Sour Cream (allow to come to room temperature)

Dumplings

4 large eggs
2-2.5 cups flour
         (Use double the amount of dumplings for amount
         of Paprikash described above but do it one batch
         at a time)


Put oil, onions and chicken in 12 qt soup/stew pot.
Lightly cook until chicken is white, stirring frequently.
Reduce heat.  Add Paprika, Lawrey's and Poultry Seasoning.
Toss to coat chicken.  Allow to simmer very slowly while
preparing water for dumplings.

In a separate large pot bring 5-6 quarts of salted water
to a boil. (Back to chicken)

Add chicken stock (or broth or boullion) to seasoned
chicken and onion mixture.  Cover.  Continue simmering.

In medium to large bowl, lightly beat aggs.
Add flour all at once, stirring with metal spoon until
well mixed.  Mixture will be rather sticky.  Add bits of
flour a little at a time until dough can be just barely
handled without sticking too much.
(Too much flour makes tough dumplings)

Pinch and trist dumplings into desired size and dump
into boiling salted water.  Boil uncovered for 20 minutes.
Strain from water and add to broth and chicken in other pot.
Simmer gently 10 minutes.

Pour sour cream into bowl or measuring cup and add broth,
one ladle at a time, mixing thoroughly each time until
sour cream mixture is thin and smooth.  Return mixture
to pot and stir thoroughly.  Serve!