Prep 15 mins
Cook 30 mins
This recipe originally came on a box of spaetzle, I believe. I've been making it for a long time -- it's so easy.
- 1 (10 1/2 ounce) packagespaetzle dumplings
- 1 onion, chopped
- 1 1⁄2 tablespoons shortening
- 2 -3 lbs chicken, disjointed (or use favorite parts)
- 1⁄2 cup water
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon flour
- 1⁄2 pint sour cream (1 cup)
- Prepare spaetzle as directed on package. I cook mine a few minutes longer as I do not like al dente.
- Drain and reserve.
- Brown onion in shortening.
- Add seasonings and chicken and brown ten minutes.
- Add water.
- Cover and simmer slowly until tender.
- Remove chicken and keep warm.
- Add sour cream to sauce and mix well. Add prepared dumplings.
- Arrange chicken pieces on top. Heat for 5 minutes.
- For more gravy: add 1/2 pint of sweet cream to the sour cream.
- Note: For beef or veal paprikash, substitute 3 to 4 pounds boneless diced meat in place of chicken in recipe.
This was a very easy recipe for a weeknight. I left the chicken in the pan & just stirred in the rest of the ingredients except the spaetzle, which I served on the side. I also added extra paprika & about 1/4 teaspoon white pepper. Thanks for posting Lorraine!
Delicious! I used kluski instead of spaetzle, and they worked nicely. I didn't use a whole onion, I used maybe 1/2 of a Vidalia onion, but I think I'll use more next time. I browned the onion in some Smart Balance spread instead of the shortening. I used 3 boneless skinless chicken breasts, and next time, I might use 4. I assumed that the flour was included in the seasonings that you add after browning the onion. I used more paprika than called for. I cut the chicken into chunks, so the 10 minutes of browning was almost sufficient to completely cook the chicken. After I added the water, I only let it simmer for a little while before checking one of the thicker chunks to make sure it was cooked through. I didn't bother to remove the chicken, I just poured the sour cream in and mixed it all together. I also didn't add the noodles, I just served it with the noodles on the plate with the sauce & chicken over top. After the sauce was done, I added more paprika, as well as black pepper, white pepper, and some garlic. I haven't had my Grandma's chicken paprikash for a long time, but this definitely tasted similar, though you can't beat her homemade noodles!