Paprikash Chicken

4 tbsp or 1/2 of a stick of butter
1 medium onion, finely chopped
1 - 3 1/2 pound chicken, chopped into pieces
1 green pepper, chopped
1 large peeled tomato or 1 - 14.5 ounce can diced tomatoes, undrained
2 cloves garlic, finely chopped
1 tbsp paprika
salt and pepper
1 1/2 cups water
1 cup sour cream
2 tbsp flour
Heat butter in a large pot (that has a lid). Add onion and saute over low heat until translucent. Add chicken and brown lightly on both sides. Add green peppers, garlic, tomatoes and paprika. Stir in water. Bring to a boil. Reduce to heat to low and cook 35 minutes or until chicken is tender. Remove chicken to a platter and keep warm. Mix sour cream and flour together. Add some of the pan fluid to sour cream to temper. Then add sour cream back into chicken fluid in pan. Thicken.

Dumplings for sauce:

3 cups of flour
1 cup (and up to 1 1/2) cups water
2 eggs
1/2 tsp salt
1 tbsp of butter

Mix ingredients. Boil large pot with salt water. Wet a wooden cutting board and place 1/3 of dough on it. Using a sharp knife, flick off 1 inch strips into the water. Stir pot occasionally and keep water simmering. Cook 5 to 10 minutes after the last batch is added. Drain and toss in butter. Serve immediately.