Chicken Paprikash

Chicken, either pieces or boneless skinless breasts or thighs or any combination

1/4 c. oil or butter or combination
1 1/2 c. chopped onion (or more)
Salt & pepper to taste
1/4 cup Hungarian paprika
2 c. water
1 1/2 c. sour cream
2 Tblsp flour

Biscuit mix, preferably whole wheat
Water for dumplings per recipe on biscuit mix box

You can throw in some smoked paprika or hungarian hot paprika or some combination to make up your 1/4 cup paprika, but basic paprikash uses just sweet paprika)

Skin chicken and cut into pieces (or use boneless/skinless).

Put oil/butter in large cast iron skillet and saute onions (do not brown).

Add salt, pepper and paprika; mix well.

Add chicken and saute briefly (5 to 10 minutes).

Add water and cover. simmer until chicken tender.

Mix 2 tblsp flour into sour cream. Add some of hot broth back into sour cream mix, stir and then start adding sour cream mixture into paprikash until well blended. Cook a few minutes longer until thicker.

Make dumpling dough and drop onto paprikash in tablespoons.

Cover and cook until dumplings cooked.

Serve.