BEEF GOULASH
1 Clove garlic; minced
1/2 ts 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 c Water; as needed
Salt to taste
DUMPLINGS
2 lb Potatoes; grated
3 tb Flour
1 ts Cornstarch
1 pn Nutmeg
1 pn Salt
2 Egg yolks; lightly beaten
Flour to coat dumplings
2 c Stale bread crumbs
1/4 c 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 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 together in the water.
