Here is the second recipe with a little history added. It comes from Cleveland, Ohio. Back in the 1950's there was a Hungarian immigrant family by the name of Szasz that lived in the 93rd and Buckeye Road area. They owned and operated a restaurant called Erdelyi Mulato (later called the Cafe Royal). Their daughter Dorothy Szasz Fromhercz had a collection of recipes, one of them is for the famous Hungarian Chicken Paprikas.

Hungarian Chicken Paprikas (serves 4)
¼ cup oil
2 medium onions, chopped
3-4 lbs chicken, cut-up
1 Tbsp Sweet Hungarian Paprika
2 teaspoon. salt
½ teaspoon pepper
1 green pepper, chopped. 1 ½ cups water
1/3 cup flour – 2/3 cup water, combined
½ pint sour cream – 2 Tbsp flour.

Brown the chopped onion in oil.
Add chicken, paprika, salt, pepper, green pepper and water. Cover and simmer for one hour.
Combine flour and water in jar and shake well. Add it to the chicken mixture Add 2 Tbsp flour to sour cream Add some hot gravy to this and then pour it into the chicken mixture.
Heat for two or three minutes and serve over rice, dumplings or noodles.

Note from ESz: when adding hot gravy to flour and sour cream be sure that it is well blended before pouring it onto the chicken mixture.