by Judy Bajorek

Comment:  Here’s what my mother said about all stews & soups, “Don’t shock the stew.”  By which she meant anything added to the stew was warmed, never cold.

We started by sautéing the onions in oil or butter but never ever browning or burning them, this was a big no-no.  Push the onions to one side of the pan, add a couple tablespoons paprika and now brown the meat even if you have to lay the onions on top of the meat to keep them soft.

After browning the meat, add as much warm water as you would like and then I add paprika by tablespoon depending on how much meat is there. I, too, like a lot of paprika.  Cover and simmer until meat is fork tender.

Adding the sour cream seems to have been something my Grandma did but not my mother. The sour cream was a dollop in your soup bowl first, then add the paprikash—the same way they did with potato soup.

Dumplings:

Comments:  Now about those lead sinker dumplings!!   There is no baking powder or baking soda to these.  I will do anything to get out of peeling potatoes!  Let me warn the newbies of this list.  My first batch, well I threw it out. I used a small pan and the whole thing came together in one huge lump.  

For one cup of flour add one egg but no more than three eggs per batch.  

Then add a little water at a time, a little salt, mix until it’s smooth but sticky and elastic to the sides of the bowl.

Dipping the spoon (I like an iced teaspoon) first into a pan of boiling water, then cutting out a little of the dough and dipping back into the water—keep the water boiling.  

After the last dumpling has been added, boil for twenty minutes, drain, put in a bowl but to keep them from sticking together ladle some of your paprikash broth on them.   

[Edited by Rose Mary Keller Hughes, Recipe Coordinator]

Last updated: 12/07/2025