My grandmother taught me how to make this.

Chicken Paprikash

2 medium frying chickens, cut up
1/4 lb. butter
2 medium onions, chopped
salt and pepper
paprika
water
1pint sour cream

Spaetzle

2 cups A-P flour
2 beaten eggs
salt
Water to moisten

Melt butter in a large skillet. (I use my electric skillet) Add onion; saute until tender. Add chicken to pan. Turn and season pieces on all sides with salt and pepper to taste and a generous sprinkling of paprika. Brown chicken on all sides, then add 1/2 inch of water to pan. Cover and cook over medium heat 1 hour or until tender, adding hot water if necessary, and more paprika if desired.

Meanwhile, prepare spaetzle. Beat eggs well. Add flour and enough water to form a sticky dough, mixing until dough leaves sides of bowl. Drop by 1/2 tsp. into a pot of boiling water. Boil 5 minutes, uncovered. Drain in a colander, rinse with cold water and set aside.
Remove chicken from skillet; set aside but keep warm. Cool liquid mixture remaining in skillet. Stir in sour cream. Add spaetzle and chicken. Heat through, without boiling. Season with additional paprika to color mixture a light orange.

I usually double or triple the spaetzle recipe because dh and ds can't get enough.

Mmmmmmm!!
There it is, I remember it well

Are you planning on making this?? Hmmmmm......

Which reminds me, I haven't made this in awhile. I think after Thanksgiving I'll put it on my list.

Dear God woman, I was planning on making this like a year ago and never got around to it!
Uh huh, got it saved and will make it eventually.

I remember! Get to it!!!!

Hmmmmm looks like something I can maybe pull off.....little nervous about the spaetzel though

ok .. i am paprika dumb .. does it have a flavor at all ...
i have rarely used it .. and all i remeber about it was my mom used to put it on deviled eggs
when i was younger ...
it looks delish ...

from what I taste Steve it has like a smokey earthy flavor....sorry thats the best I can do lol

Yes, Steve it does have a flavor.....like Dee says smokey, earthy. It really is hard to describe. You need to use the Hungarian paprika though for a better taste. IMO

Dee, the spaetzle is the easiest thing. lol

Steve, I saw a how do they make this type show and they said the only thing pepperoni was flavored with was paprika, if that tells you anything. Used in quantity it definitely has flavor (like in the Hungarian/Beef RR), but used sparingly it's more of a garnish. And if you haven't tried smoked Spanish paprika in a white sauce, you're missing out