Paprika Hendl

• 1 lb poultry (original recipe says 1 young foul)
• 2 tablespoons fat (I used olive oil)
• 2 large onions, chopped
• 2 tablespoons sweet Hungarian paprika
• 1/2 cup tomato juice
• 2 tablespoons flour
• 1/2 cup sour cream

1. Cut chicken into serving pieces, and salt.
2. Lightly brown onions in fat. Blend in half the paprika. Add tomato juice and chicken. Simmer, covered, 1 hour or until tender. Remove chicken.
3. Add remaining paprika to sauce, then add the flour beaten into sour cream. Simmer, stirring, 5 minutes or until well blended.
4. Put sauce through sieve, food mill, or blender.
5. Heat chicken and pureed sauce together over low flame.
6. Arrange chicken on warm platter. Pour half the sauce over; pass the rest separately in a sauceboat.
7. Serve with Flour Dumplings.

poultry, olive oil, onions, sweet hungarian paprika, tomato juice, flour, sour cream

Taken from www.food.com/recipe/paprika-hendl-322000 (may not work)