gistfile1.txt

* Chicken Paprikash (meat, broth)

1kg boneless chicken breasts
3 chicken bouillon cubes
1 medium onion, diced
10mL paprika
5dL sour cream
50mL flour
1 bay leaf

1. Season chicken breasts with salt & pepper and brown in oil, setting aside on a plate.
2. Saute diced onions until opaque.
3. Cut chicken into chunks.
4. Combine chicken, onion, broth, bay leaf and add water to cover in a 5L pot.
5. Simmer until chicken is tender. Set aside and allow temperature to reduce.
6. Once temperature is reduced, add sour cream gradually.
7. Add paprika.
8. Add flour gradually until broth thickens slightly.
9. Add dumplings (see following recipe).

* Chicken Paprikosh (dumplings)

1 egg
175mL water
5mL salt
500mL flour, approx.

1. Whisk egg and water in a bowl.
2. Whisk in salt.
3. Gradually add flour using wooden spoon
4. Batter should be sticky & elastic.
5. Dip a tablespoon into a pot of boiling water.
6. Spoon approximately 10mL of batter, dipping spoon into boiling water until the dumpling releases.
7. Repeat until all of the batter has been used.
8. Wait one minute after the last dumpling has been added, then drain in a colander.
9. Add dumplings to the broth. Dumplings will absorb the broth and thicken the broth.