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    Beef Goulash With Potato Dumplings


    Source of Recipe


    My Aunt
    -----BEEF GOULASH-----
    1 Clove garlic -- minced
    1/2 tsp Salt
    4 Oz Butter
    1 1/2 Lb Onions -- chopped
    1 1/2 Tb Hungarian paprika
    1 1/2 Lb Lean beef -- cut into
    -2 inch pieces
    1 Cup Water -- as needed
    Salt to taste
    -----DUMPLINGS-----
    2 Lb Potatoes -- grated
    3 Tbsp Flour
    1 Tbsp Cornstarch
    1 Pinch Nutmeg
    1 Pinch Salt
    2 Egg yolks -- lightly beaten
    Flour to coat dumplings
    2 Cups Stale bread crumbs
    1/4 Cup Butter

    FOR THE GOULASH:

    In a small bowl, mash the garlic and salt into a puree. Melt the butter in a large skillet over medium-high heat. Saute the onions to a golden brown.


    Add garlic/salt mixture and paprika and mix well.

    Add the meat.

    Reduce heat to medium, cover and cook for 1 1/2 hours, stirring frequently to prevent meat from sticking.

    Once or twice, add water in 1/2 cup water
    as needed to keep goulash moist.

    Season to taste.

    FOR THE POTATO DUMPLINGS:

    In a 4 qt saucepan, bring 3 qt water and 1 teaspoon salt to a slow boil,

    Meanwhile, in a large bowl, mix the grated potatoes, flour, cornstarch,nutmeg and salt

    . Add the egg yolks and mix thoroughly.

    Place about a quarter of a cup of flour in a dish. Form dumplings the size of a golf ball
    and roll in the flour to coat

    . Drop the dumplings into slow-boiling water cook uncovered for 10 minutes

    Remove the dumplings with a slotted spoon and drain.

    Meanwhile, melt the butter in a medium skillet, add bread crumbs and stir while heating until browned roll the drained dumplings in bread

    . Serve alongside goulash.

    NOTE: If first dumpling falls apart in the boiling water, add flour to the dumpling mixture until dumplings hold togedther in the water.




 

 

 


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