Authentic Chicken Paprikash (Paprikás Csirke)

I use chicken stock instead of water, brown the chicken thighs in lard, and always use real Hungarian sweet paprika in vast quantities. Paprika is a natural thickener, so you don't really have to add the flour to the cream mixture. In fact, I usually skip the flour as it tends to make it a bit gluey. I prefer it over the dumplings, but the man of the house likes egg noodles instead, so that's how I usually serve it, with a nice cucumber salad. I don't add tomatoes or peppers. I'm getting loads of flavor from that good paprika, so I want it to shine. I'll make it any time of year, but it really sings as a winter dish, so I like to serve it with sliced oranges for dessert.

Uses sour cream, I think we substituted the tomato and Hungarian pepper. Fresh tomato is rather messy to de-seed and dice

Was nearly perfect. Puree the sauce without chicken. Maybe try with half or less of the dairy? Also obviously overload on paprika at the start and end.

Pretty much perfect. Only thing I suggest is tempering the sour cream mixture a bit with some of the hot sauce before adding it to the pot and whisking in to keep it from curdling.