Hungarian Beef Goulash With Potato Dumplings


1 Clove garlic, minced
1/2 teaspoon Salt
4 ounces Butter
1 1/2 pounds Onions, chopped
1 1/2 tablespoons Hungarian paprika
1 1/2 pounds Lean beef, cut into 2 inch pieces
1 cup Water, as needed
Salt to taste
2 pounds Potatoes, grated
3 tablespoons Flour
1 teaspoon Cornstarch
1 pch Salt
2 Egg yolks, lightly beaten
2 cups Stale bread crumbs
1/4 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 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
NOTE: If first dumpling falls apart in the boiling water, add flour to the dumpling mixture until dumplings hold togedther in the water.




6.0 servings


Saturday, December 5, 2009 - 11:59pm


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