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  Recipe Home » Main Course » Hungarian Beef Goulash With Potato Dumplings
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  Hungarian Beef Goulash With Potato Dumplings
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 176
Ingredients:

MMMMMBEEF GOULASH

1 Clove garlic, minced
1/2 tsp Salt
4 oz Butter
1 1/2 lb Onions, chopped
1 1/2 tbsp Hungarian paprika
1 1/2 lb Lean beef, cut into 2 inch pieces
1 cup Water, as needed
Salt to taste

MMMMMDUMPLINGS

2 lb Potatoes, grated
3 tbsp Flour
1 tsp Cornstarch
1 pinch Nutmeg
1 pinch Salt
2 Egg yolks, lightly beaten
Flour to coat dumplings
2 cup Stale bread crumbs
1/4 cup Butter
Instructions:
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
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