Recipe - June Meyers Authentic Hungarian Goulash (Gulyas Leves)

2 pound Beef chuck
1 teaspoon Salt
2 Onions, white or yellow
2 tablespoon Lard or shortening
2 tablespoon Imported sweet paprika
(most important to use
real hungarian
paprika for ultimate
flavor)
2 Bay leaves
1 qt Water
4 Peeled and minced potatoes
One fourth teaspoon Black pepper

EGG DUMPLING BATTER
1 Egg
6 tablespoon Flour
1/8 teaspoon Salt

Here is a recipe for authentic Hungarian Goulash I learned to make from my
grandmother and mother who were from AustriaHungary. Every family has its
own version of Goulash. My family would NEVER consider tomatos or green
peppers or other spices in Goulash. Some other dishes would have tomato or
green pepper, but not Goulash. Slow cooking is the secret and you can never
use too much paprika. I like to use 3 tablespoons. Hope you enjoy this
dish, I have been raised on it. Regards, June Meyer.

Cut beef into 1 inch squares, add One half 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, minced potatoes and
remaining salt. Cover and simmer until potatoes are done and meat is
tender.

Prepare egg dumpling batter: Add flour to unbeaten egg and salt. Mix well.
Let stand for One half 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. Serves 6.
Posted to EATL Digest 25 November 96

Date: Tue, 26 Nov 1996 22:50:04 0500

From: Walt Gray waltgray@MNSINC.COM