"This is major comfort food and my husband's favorite. I worked on this recipe until my Hungarian born father-in-law named me 'Daughter Paprikash', because I could do it as well as his mother. Jewish variant with no sour cream."
1. If possible, soak the divided chicken in the lemon juice (reserve 1 TBS) and salt for at least one hour and chop the veggies.
2. Add the butter in a large skillet and melt, then saute the vegetables until golden.
3. Rinse the chicken, add to vegtables, cover and saute for 30 mintues.
4. Put a huge pot of water to boil with a little salt like you would do noodles.
5. In a bowl, mix the flour, eggs, milk, baking powder and salt until all the lumbs are gone.
6. Remove chicken from pan, mix in the tomato, paprika and lemon juice, and then put the chicken back and stir to coat. (add water if its too dry.)
7. Cover chicken and continue to cook until it's done (~15 minutes)
8. When the water is really boiling, use a fork to drip random sized gobs of the knorkerly batter in to the water. When the globs float, they are done. You may need to do this in a few batches to keep your water at a boil.