Peel the onions and cut into small cubes. Heat oil
in a saucepan. Spice the chicken filets with salt and sauteé them.
Remove the chicken and fry the onions slowly until translucent. Remove
from the hotplate, add sweet paprika, sauteé for only for 3 seconds and
douse with the beef stock. Stir in the tomato paste, season with a pinch of
salt and add the chicken filets. Simmer for 50 minutes covered until the
chicken is soft.
Mix flour with sour cream and stir into the sauce. Refine the taste with cream.