1. Prepare spaetzle as directed on package. I cook mine a few minutes longer as I do not like al dente. 2. Drain and reserve. 3. Brown onion in shortening. 4. Add seasonings and chicken and brown ten minutes. 5. Add water. 6. Cover and simmer slowly until tender. 7. Remove chicken and keep warm. 8. Add sour cream to sauce and mix well. Add prepared dumplings. 9. Arrange chicken pieces on top. Heat for 5 minutes. 10. For more gravy: add 1/2 pint of sweet cream to the sour cream. 11. Note: For beef or veal paprikash, substitute 3 to 4 pounds boneless diced meat in place of chicken in recipe. ---------------------------------------------------------------------------
Nutrition
Ingredients
