Best 5 Aunt Bettys Chicken Paprikash Recipes

CHICKEN PAPRIKASH II

Steps:

• Heat bacon grease in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary.
• Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.

BEEF PAPRIKA

Steps:

• Melt shortening in large skillet over medium high heat. Add meat, onion, and garlic; cook and stir until meat is browned.
• Stir in ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and 1 1/2 cup water. Reduce heat, cover, and simmer 2 to 2 1/2 hours.
• Blend flour and 1/4 cup water. Stir into meat. Heat to boiling, stirring constantly. Serve hot.

AUNT BETTYE'S CROCK POT CHICKEN AND DUMPLINGS

Steps:

• Put all ingredients (except biscuits) into cooker.
• Cook on HIGH 5 hours or LOW 8 hours.
• One hour before serving, cut biscuits into quarters and add to mix.
• Cook on HIGH 1 hour.

CHICKEN PAPRIKASH

Steps:

• Melt Butter in a large pot or dutch oven.
• Stir in Paprika to butter.
• Sautee the onions in the paprika butter solution, then temporarily remove them.
• It may be necessary to add an additional Tablespoon of butter to the solution.
• Brown the chicken in the butter.
• Add the chicken broth, re-add the onions and simmer for one hour, covered.
• After the solution is fully cooked, add in the sour cream.
• You may also add in the flour to thicken the gravy.
• This dish is often served with the German pasta,'Spaetzels' or with the Hungarian'Halousky'.
• This meal is exceptionally filling with the Spaetzels.

AUNT SARA'S CHICKEN PAPRIKASH

Steps:

• Lightly flour the chicken and brown in the oil.
• Add the paprika, onion powder, salt, pepper, vegetables, parsley and chicken broth.
• Simmer until the chicken is cooked, approximately one hour. Remove the chicken pieces and cool slightly or until you are able to remove the meat from the bones.
• Pour the broth through a colander back into the kettle and discard the vegetables. Cool the broth slightly.
• Combine the sour cream, water and flour until smooth and stir into the warm broth to make a creamy, slightly thick gravy.
• Bring 4 quarts of water to a boil and make the dumpling dough.
• In a large bowl beat the eggs, add the water, flour and salt to make a sticky dough. Put the dough on a large plate and cut dumplings with a spoon into the boiling water. The size that you make them is totally your call. We like them to be about grape size but you can certainly make them smaller. if you happen to have a spatzele cutter this works great as well. Stir and cook the dumplings for about 5 minutes or until the float on the top of the water. Drain well.
• Add the chicken pieces back into the gravy and server over the dumplings. YYYUUUUMMMM!