Paprikahendl
Chicken Paprika

From The Art of Viennese Cooking, Marcia Colman Morton, 1963:

To serve 6:

1 young fowl, about 4 pounds
2 tablespoons fat
2 large onions, chopped
2 tablespoons Hungarian sweet paprika
1/2 cup of tomato juice
2 tablespoons flour
1/2 cup sour cream

Cut chicken into serving pieces, and salt. Lightly brown onions in fat. Blend in half the paprika. Add tomato juice and chicken. Simmer, covered, 1 hour or until tender. Remove chicken. Add remaining paprika to sauce, then add the flour beaten into sour cream. Simmer, stirring, 5 minutes or until well blended. Put sauce through sieve, food mill or blender. Heat chicken and puréed sauce together over low flame. Arrange chicken on warm platter. Pour half the sauce over; pass the rest separately in a sauce boat. Serve with Flour Dumplings.