Dracula’s Paprika Hendl from Bram Stoker’s 1897 Novel

Ingredients

• 2 kg Chicken Pieces (legs and thighs) (cut into bone‑in pieces)
• 2 tbsp Schmaltz (rendered chicken fat) (or use lard or vegetable oil)
• 2 medium Onion (about 500 g, finely chopped)
• 1 tbsp Salt (for seasoning chicken)
• 1 tsp Salt (for seasoning onions)
• 2 tbsp Sweet Hungarian Paprika (use authentic Hungarian sweet paprika for flavor)
• 2 cup Chicken Stock or Water (500 ml; stock adds more flavor)
• 1.25 cup Sour Cream (about 300 g, full‑fat for richness)
• 1 tbsp All-Purpose Flour (for thickening the sauce)
• 3 Eggs (large)
• 2.5 cup All-Purpose Flour (about 300 g for dumpling batter)
• 1 tsp Salt (for dumpling batter)
• 45 g Butter (melted, plus extra for tossing dumplings)
• 0.5 cup Milk (120 ml, add gradually)

Instructions

1. Season the Chicken

   Pat the chicken pieces dry with paper towels and sprinkle with 1 tbsp salt, tossing to coat evenly. Set aside.

   Time: PT5M

2. Heat the Fat

   Add 2 tbsp schmaltz (or oil) to the large pot and heat over medium until shimmering.

   Time: PT2M

3. Sauté Onions

   Add the finely chopped onions and 1 tsp salt to the pot. Cook, stirring occasionally, for about 10 minutes until soft and golden.

   Time: PT10M

4. Add Paprika Off‑Heat

   Remove the pot from the burner and sprinkle 2 tbsp sweet Hungarian paprika over the onions. Stir quickly to coat; the pot should be off‑heat to prevent bitterness.

   Time: PT1M

5. Brown the Chicken

   Return the pot to medium heat, add the seasoned chicken pieces a few at a time, and toss to coat in the paprika‑onion mixture. Cook for about 3 minutes, turning every minute, until the pieces develop a light color.

   Time: PT3M

6. Simmer the Chicken

   Pour in 2 cup water or chicken stock, bring to a gentle simmer, then reduce to medium‑low, cover, and simmer for 30 minutes, stirring every 10 minutes. The chicken should be tender but not falling apart.

   Time: PT30M

7. Prepare Dumpling Batter

   In a mixing bowl whisk 3 eggs until smooth. Add 2.5 cup flour, 1 tsp salt, and 45 g melted butter; mix until just combined. Gradually whisk in milk until the batter is thick, like a stiff pancake batter.

   Time: PT10M

8. Boil Water for Dumplings

   Fill a second large pot with water, add a pinch of salt, and bring to a rolling boil.

   Time: PT5M

9. Form and Cook Galuska

   Using a galuska maker or a large‑hole grater, press the batter through into the boiling water in small batches. When the dumplings float to the surface, let them cook an additional 45 seconds, then remove with a strainer.

   Time: PT5M

10. Butter the Dumplings

    Transfer the drained dumplings to a bowl and toss with a little melted butter to prevent sticking.

    Time: PT2M

11. Finish the Sauce

    In a small bowl combine 1.25 cup sour cream with 1 tbsp flour, mixing until smooth. Ladle a few spoonfuls of the hot chicken broth into the mixture to temper it, then stir the tempered mixture back into the pot. Simmer on low heat for 20 minutes, stirring occasionally, until the sauce thickens.

    Time: PT20M

12. Rest and Serve

    Keep the pot on the lowest heat setting for another 5 minutes to let flavors meld. Serve the chicken paprikash over the buttered galuska dumplings.

    Time: PT5M

Nutrition Facts

Calories

1000

Protein

60 g

Carbohydrates

30 g

Fat

45 g

Fiber

2 g