BEEF 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
DUMPLINGS
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
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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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