Grandma Glo's Hungarian Paprikash

1 medium onion, chopped

4 Tbsp. shortening

1 Tbsp. paprika (or more)

2 tsp. salt (or less)

4-5 lb. chicken, cut up

1/2 pint sour cream

2 Tbsp. flour

1 bell pepper, seeds removed, sliced into rings for garnish (Cindy's addition after seeing how pretty it looks in the picutre.)

In kettle or deep pan, saute onion in shortening. Remove pot from stove. Add paprika. (Some say to put so much in that it almost seems like too much.) Add chicken and salt. Stir around until chicken is coated with paprika. Add water to cover 3/4 of the meat. Simmer slowly until tender., anout 1-1/2 hours. Don't cook too long. Remove from heat. Carefully put chicken on a platter. Add 2 Tbsp. flour to sour cream. Stir until smooth. Stir into drippings until well blended before you return to heat. Replace chicken piece by piece and reheat to boiling point. Don't boil or sour cream will curdle.

Dumplings

3 cups flour

3-4 eggs

1 tsp. salt

About 1.3 cup water

Mix and beat with spoon. Drop by teaspoon into boiling salted water. Cook about ten minutes until dumplings rise to the top. Drain and rinse in cold water. Serve with paprikash.

Auntie Rene used to make this for us up at the cottage; it was soooooo delicious.