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    Goulash (Gulyasleves)

    2 lb. beef chuck
    1 tsp. salt
    2 onions, white or yellow
    2 Tbsp. lard or shortening
    2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor)
    2 bay leaves
    1 Qt. water
    4 peeled and diced potatoes
    1/4 tsp. black pepper

    Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter:

    1 egg
    6 Tbsp. flour
    1/8 tsp. salt
    Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface.

    Serve hot with dollops of sour cream.


 

 

 


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