Rooster Leg Paprikash with Dumplings

Rooster leg paprikash is a festive dish of the old days: legs cooked soft in a silky, paprika-and-sour-cream sauce, with fresh dumplings.

Rooster legs paprikash-style

1. Clean the rooster legs (4), and salt them.

2. Chop the onions (2) finely, and in the lard (2 tablespoons) fry them glassy. Add the crushed garlic (2 cloves), then take it off the heat and add the paprika (2 teaspoons), so it does not burn.

3. Put in the legs, and toss-and-brown them on every side.

4. Pour in the water (400 ml), cover it, and over a low heat braise it tender (about 60-70 minutes). Top up with a little water if needed.

5. Mix the sour cream (200 ml) smooth with the flour (1 tablespoon), temper it with a little hot sauce, then thicken the sauce with it. Season it with pepper.

Dumplings

6. Mix the flour (300 g), the egg (2), the water (150 ml) and the salt (1 teaspoon) into a thick batter, then drop it into boiling salted water and cook it.

7. Serve the paprikash with the freshly cooked dumplings.

Tip: Rooster meat needs a little longer cooking than chicken – but in return its sauce is far tastier and more characterful.