Hungarian beef goulash with potato dumplings

6 servings

Ingredients

Quantity Ingredient
1 Clove garlic; minced
½ teaspoon Salt
4 ounces Butter
1½ pounds Onions; chopped
1½ tablespoon Hungarian paprika
2 pounds Potatoes; grated
3 tablespoons Flour
1 teaspoon Cornstarch
1 pinch Nutmeg
1 pinch Salt
1½ pounds Lean beef; cut into 2 inch pieces
1 cup Water; as needed
Salt to taste
2 Egg yolks; lightly beaten
Flour to coat dumplings
2 cups Stale bread crumbs
¼ cup Butter

Directions

BEEF GOULASH

DUMPLINGS

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 1½ hours, stirring frequently to prevent meat from sticking. Once or twice, add water in ½ cup quantities 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 crumbs. 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.

This recipe from The Atcheson, Topeka, & Santa Fe Railway System.

FROM: DINING BY RAIL by James D. Porterfield. Pub by St. Martin's Press of New York - 1993. ISBN 0-312-08768-3 Shared by Robert Rostrup

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