Dinner Is Served – Vol. 3

Greetings, all!

We are happy to bring you the third installment of our monthly blog special where BFC’s own, Courtney Bell Garvey, gives us a delicious new recipe for you to try.

Grandma Knows Best

I’d like to dedicate this post to my grandma who passed away recently. She was the inspiration behind my love of food and cooking, and would make meals that would bring the family together. They were meals that were always hearty, flavorful, and caused your taste buds to dance. She had such an ease to her cooking and would keep hungry mouths coming back for more. Besides the delicious array of pies and casseroles, there was one dish that ranks at the top of the charts; Grandma’s Chicken Paprikash.

I’d like to share this recipe with you straight out of the Hungarian cooking book that my grandma passed down to me. Enjoy!

Grandma’s Chicken Paprikash

1 onion chopped
4 Tbsp shortening
1 Tbsp paprika
¼ Tsp black pepper
2 Tbsp salt
4 – 5 lbs chicken disjointed
1 ½ cups water
½ pt sour cream

Brown onion in shortening; add seasonings and chicken; brown 10 minutes. Add water; cover and let simmer slowly until tender. Remove chicken; add sour cream to drippings in pan and mix well. Add dumplings; arrange chicken on top. Heat through and serve. For more gravy add ½ pint sweet cream to sour cream. Add flour to thicken.

DUMPLINGS

3 eggs beaten
3 cups flour
1 Tbsp salt
½ cup water

Mix all ingredients together and beat with a spoon. Drop batter by teaspoonful into boiling water. Cook about 10 minutes; drain, rinse with cold water. Drain well and add to paprikash. Chicken paprikash may be served with fried noodles instead of dumplings.

Written by BFC’s own, Courtney Bell Garvey!

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