1. You start by cooking onions in oil, just like for most other Hungarian dishes.
2. Once the onions are opaque, you take the pot off the fire and add about two tablespoons of paprika. Be careful, because paprika burns really easily. Then you add your salted chicken.
3. You cook it like that until the meat becomes white.
4. Then you add water, chopped up peppers and tomatoes. Cook for about fifty minutes.
5.In the mean time you need to make the dough for the nokedli. You take two eggs, some milk and water and salt and mix it with flour. The key is for the dough to not be runny, and not be to hard.
6. Using a nokedli maker, press the dough into boiling water.
7. Take some sour cream (it's actually tejfol, so it isn't quite the same) and mix it with some flour as well as a little bit of the juice. This will act as a thickening agent. My didn't get as thick as I would have liked it, but it was still delicious.
8. Mix the sour cream into the chicken mixture. Let thicken for a couple of minutes and then serve over the Nokedli. So delicious. Jó étvágyat!
All of your posts lately make me homesick for Hungary. Looks like you are having tons of food and tons of good food.
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