Recipe - Hungarian Beef Goulash With Potato Dumplings

BEEF GOULASH
1 Clove garlic; minced
One half teaspoon Salt
4 ounce Butter
1 One half pound Onions; chopped
1 One half tablespoon Hungarian paprika
1 One half pound Lean beef; cut into
2 inch pieces
1 cup Water; as needed
Salt to taste

DUMPLINGS
2 pound Potatoes; grated
3 tablespoon Flour
1 teaspoon Cornstarch
1 pn Nutmeg
1 pn Salt
2 Egg yolks; lightly beaten
Flour to coat dumplings
2 cup Stale bread crumbs
One fourth 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 mediumhigh 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 One half hours, stirring frequently
to prevent meat from sticking. Once or twice, add water in One half 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 slowboiling 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 0312087683

Shared by Robert Rostrup