Today's recipe is from Marie Mahaney of Grayling.

"I was in the U.S. Air Force Nurse Corps stationed in Japan during the Korean War. On a day off we would go to Tokyo to "Irene's Hungarian Restaurant" and enjoyed this meal.

"After I got married and had eight children, I tried many recipes that would come closest to what we remembered. This is it. I have been cooking this meal for over 50 years and always get requests for the recipe. I made it without the sour cream, too, when I didn't have it."

Chicken Paprika

2 1/2 lbs. chicken

3 T. butter

1/3 c. chopped onion

3 T. flour

1 1/2 t. paprika

2 c. boiling water

8 oz. can tomato sauce

1 1/2 t. salt

1/4 t. pepper

1 large or two small bay leaf

1/4 c. sour cream

Cut chicken into serving pieces. Brown in butter. Add onion and cook until golden brown. Stir in flour and paprika, gradually blend in the boiling water. Add tomato sauce and seasonings. Cover and cook slowly about one hour until chicken is tender. Stir in sour cream just before serving. Serve over hot rice or noodles, or even on mashed potatoes. Delicious!

Enjoy cooking? How would you like a new apron? If you have a recipe that friends and relatives rave over and ask for, please send it, along with your name, mailing address, phone number and some details on you, where you got the recipe and the reactions it gets to: Recipe of the Week, Record-Eagle, P.O. Box 632, Traverse City, MI 49685; fax (231) 946-8632; email kgibbons@record-eagle.com.

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