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Title: Gulyasleves (June Meyer's Authentic Hungarian Goulash)
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 6 Servings
2 lb Beef chuck (1 kg)
1 ts Salt
2 lg Onions; white or yellow
2 tb Lard (60 g)
2 tb Hungarian paprika
2 Turkish bay leaves
1 L Water (1 qt)
4 lg Potatoes; peeled, diced
1/4 ts Black pepper
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1 lg Egg
6 tb Flour
1/8 ts Salt
Make The Goulash:
Cut beef into 1" (2.54 cm) squares, add 1/2 ts 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 hour on low heat.
Add water, diced 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
1/2 hour to allow 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.
Slow cooking is the secret and you can never use too much paprika.
I like to use 3 tb. Hope you enjoy this dish, I have been raised on
it. Regards, June Meyer.
Recipe from:
http://www.junemeyer.com
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