Title: Hungarian Beef Goulash with Potato Dumplings
Categories: Main dish, Meats, Beef, Stews
Yield: 6 Servings

--------------------------------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 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