My Grammy does it as a 1 pot stew, but some people do it as a fricasse style with whole pieces of chicken serrved with spatzel with a sauce.
I preferr the stew style.
Grammy Kiss' "Pupikush" Paprikush
For the Spatzel:
Start with a nest of flour on a cutting board.
1 egg yolk for every person having noodles
1 half egg shell of water for each yolk.
pinch of salt.
work the nest into a heavy batter texture dough.
while the big pot of water is boiling with a butter knife quickly cut little worms off of the cutting board into the the water. stop every two minutes to let that batch cook and float, remove with a slotted spoon to an ice water bath. cool and drain, set aside.
For the stew.
1 lb chicken cubes
1/2 C chopped onion
1/4 C chopped carrot
1/4 C chopped celery
2 to 3 C chicken stock
16 oz sour cream
2 to 3 Tbls paprika
salt & pepper to taste
brown the chicken cubes in a large syew pot with some oil or butter, add the vegitables and continue the saute until they turn transluscent. add the paprika and cook for 1 minute carefully as to not burn the paprika.
Add the stock and bring to a simmer for 10 minutes or until the cheicken is done. add the spatzel and let them warm through.
put the sour cream in a large bowl and ladel 1 cup of the hot soup into the cream to help temper it, then pour the mixture into the stew and stir to combine. adjust the seasoning to taste.
It is so much better the next day, and a bit thicker too.
I will post the recipe for Hungarian beef in carrot gravy with bread dumplings soon.