Chicken paprikash with nokedli

Method

1. 1

   Making the pörkölt base

   Fry the finely chopped red onion in the fat until glassy, then add the diced tomato, green pepper and garlic. Cook until the fat separates, then take off the heat and stir in the sweet paprika.

   15 min
2. 2

   Browning and simmering the meat

   Return to the heat, add the chicken pieces and season with salt. Add a little water, cover and simmer gently over a moderate heat until tender. Top up with water from time to time as it evaporates.

   45 min
3. 3

   Nokedli

   While the meat is cooking, mix a nokedli batter from the flour, egg, salt and water with a wooden spoon (it should not be overworked). Tear it into a large pan of boiling salted water, and as soon as the dumplings rise to the surface, drain them immediately and rinse.

   15 min
4. 4

   Thickening

   When the chicken is completely tender, mix the soured cream until smooth with the flour and a little hot pörkölt sauce. Pour over the meat, stir together, bring to the boil, then turn off the heat.

   5 min