Hungarian Beef Goulash With Potato Dumplings Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
BEEF GOULASH
1 Clove: garlic, minced
1/2 tsp: Salt,
4 ounce: Butter,
1 1/2 lbs: Onions, chopped
1 1/2 tbsp: Hungarian paprika,
1 1/2 lbs: Lean beef, cut into 2 inch pieces
1 cup: Water, as needed
Salt to taste,
DUMPLINGS
2 lbs: 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,
Directions:
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. Martins
Press of New York - 1993. ISBN 0-312-08768-3
Shared by Robert Rostrup
Source from luhu.jp
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. Martins
Press of New York - 1993. ISBN 0-312-08768-3
Shared by Robert Rostrup
Source from luhu.jp