Chicken Pörkölt

My mother was very much a traditionalist and had delivered one delicious recipe after another. She stuck religiously to recipes handed down from generation to generation.

1. 1

   Finely chop the onion and capsicum. Heat the oil and gently cook the onion and capsicum, stirring occasionally. Remove from the heat and stir in the ground paprika.
   
   Add the chicken pieces and stir over high heat for a few minutes. Add the tomato, reduce the heat to very low, season with salt and cover with a tight lid. Simmer at a very low temp/gentle bubble (although it doesn't look very juicy at this stage).
   
   Throughout the cooking time tilt the pot from side to side. Stirring the pot will break up the very tender meat.
   
   We always serve this with plenty of Nokedli or pasta (macaroni or shells).
   
   Nokedli
   Beat the eggs with the salt and 300mls of water. Add enough flour to make a smooth viscous dough. Beat well with a wooden spoon (traditional).
   
   Push the dough through a dumpling strainer (or 1/2 teaspoons full) into a generous pot of boiling salted water. As the dumplings rise to the surface they are cooked. Simmer for another 30 seconds and drain into a collander.
   
   Rinse with luke warm water and stir through the hot oil.
   
   Serve a generous quantity of Nokedli with the Pörkölt. The Nokedli will absorb the Pörkölt juices.