Remove the skin with all the fat from the tenderloin, cut each tenderloin into four pieces and season with salt.
Fry them briefly on all sides in the hot lard: they must not turn brown. Later, remove the chicken pieces, fry the chopped onion in the same fat until it is nice and golden, remove the pan from the heat, add the chicken pieces again, sprinkle with the sweet paprika, mix well, add a little chicken soup and put the pan back on the heat.
Now steam the chicken pieces while alternately adding clear soup and red wine for about an hour. There should never be too much liquid in the cooking pot so that the sauce is concentrated.
In the meantime, quarter the peppers and cut them into 1 centimeter wide strips, which are stewed for another ten to fifteen minutes.
Then season with the hot paprika and add the sour cream. The sauce should be nice and creamy, if it is too thin, it can be thickened with a little bit of cornstarch.
Serve with boiled potatoes or long-grain rice and a large bowl of lettuce.
Monarchy is undisputed, but Hungarian cuisine has never been guided by external influences. Even Franz Joseph I could not make anything against it and as a wise man he saw this. When he once in his private train on the journey