Paprikash Preparation

1. In a pot, sauté finely chopped onions in olive oil and add the chicken pieces. Season with salt.

2. Sear the meat and add a bit of water.

3. Season with chopped thyme and marjoram.

4. Add paprika powder, tomato sauce, and diced fresh peppers. Stir well and add parsley. Cover the pot and let it simmer.

5. In a small saucepan, melt butter and mix in the flour to make a roux. Use this to thicken the paprikash.

6. Add cooking cream and a splash of lemon juice. Simmer for a few more minutes, and the paprikash is ready.

Semolina Dumplings Preparation

1. Bring the milk to a boil and add butter. Once the butter melts, stir in the semolina.

2. Cook, stirring continuously, until the semolina thickens, then transfer it to a larger bowl to cool.

3. Grate the cheese and mix it into the semolina. Add 1 egg, chopped parsley, salt, and pepper.

4. Shape small dumplings by hand and cook them in boiling water for 5–7 minutes.