We
started by sautéing the onions in oil or butter but
never ever browning or burning them, this was a big
no-no. Push the onions to one side of the pan, add a
couple tablespoons paprika and now brown the meat even
if you have to lay the onions on top of the meat to keep
them soft.
After
browning the meat, add as much warm water as you would
like and then I add paprika by tablespoon depending on
how much meat is there. I, too, like a lot of paprika.
Cover and simmer until meat is fork tender.
Adding the sour cream seems to have been something my
Grandma did but not my mother. The sour cream was a
dollop in your soup bowl first, then add the paprikash—the
same way they did with potato soup.
Dumplings:
Comments: Now
about those lead sinker dumplings!! There is no baking
powder or baking soda to these. I will do anything to
get out of peeling potatoes! Let me warn the newbies of
this list. My first batch, well I threw it out. I
used a small pan and the whole thing came together in
one huge lump.
For
one cup of flour add one egg but no more than three eggs
per batch.
Then
add a little water at a time, a little salt, mix until
it's smooth but sticky and elastic to the sides of the
bowl.
Dipping the spoon (I like an iced teaspoon) first into a
pan of boiling water, then cutting out a little of the
dough and dipping back into the water—keep the water
boiling.
After
the last dumpling has been added, boil for twenty
minutes, drain, put in a bowl but to keep them from
sticking together ladle some of your paprikash broth on
them.
