Chicken Goulash

    1 hour

    Sometimes called paprikash, this chicken goulash with dumplings has bone in chicken and diced onions in a paprika sour cream sauce. A complete meal in an hour.

    333 people made this

    Serves: 4 

    • 3 eggs, beaten
    • 1/2 cup (125ml) water
    • 2 1/2 cups (250g) plain flour
    • 2 teaspoons salt
    • 65g butter
    • 750g chicken pieces, with bones and skin
    • 1 medium onion, chopped
    • 1 1/2 cups (375ml) water
    • 1 tablespoon paprika
    • 1/2 teaspoon salt
    • 1 teaspoon ground black pepper
    • 2 tablespoons plain flour
    • 1 cup sour cream

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Fill a large saucepan with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt and 1/2 cup (125ml) of water. Gradually stir in 2 1/2 cups (250g) of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
    2. In a large frypan over medium-high heat, melt butter then add chicken; cook until lightly browned, turning once. Add onion to frypan and cook 5 to 8 minutes more. Pour in 1 1/2 cups (375ml) of water, and season with paprika, salt and pepper; cook 10 minutes more or until chicken is cooked through and juices run clear. Remove chicken from frypan and keep warm.
    3. Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the frypan. Bring the mixture to a boil, stirring constantly and cook until thickened.
    4. To serve, add dumplings to the sour cream/onion mixture then spoon onto dinner plates adding a piece of chicken.

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    Reviews in English (343)


    This was very good, I have made it twice.Both times I used bonless breast because thats what we always have on hand. the first time I used regular (spanish) Paprika, and it was pretty good. The second time i used Hungarian paprika, Oh my god what a difference. the second time i made it it was for 9 hungry firemen. They devoured it. I know alot of people say to make good paparikash you need to use bone in chicken, but i'm here to say that this was outstanding with bonless breast. I will be making this for years to come. Thanks for sharing  -  11 Dec 2008  (Review from Allrecipes USA and Canada)


    Use chicken stock instead of water, lots more flavor! We love chicken paprikash!  -  13 Apr 2010  (Review from Allrecipes USA and Canada)


    Very Good Easy to make. I used all thigs and legs. I cookeed this in the crock pot and was done in about 3-4 hours. This will definately be part of oour regular menu  -  28 Sep 2008  (Review from Allrecipes USA and Canada)