This recipe was forwarded to me from my online friend Violet at Global Affairs, who says it tastes great! I haven't had time to try it yet.
2 lb. beef chuck
1 t. salt
2 onions, white or yellow
2 T. lard or shortening
2 T. imported sweet paprika (use real Hungarian paprika for ultimate flavor)
2 bay leaves
1 qt. water
4 peeled and diced potatoes
¼ t. black pepper
6 T. flour
⅛ t. salt
Cut beef into 1 inch squares, add ½ t. 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 hr. 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 30 minutes for 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. Serves 6.
Credit: June Meyer's Hungarian Goulash, and here's the rest of June Meyer's recipes. Looks good!
Filed under Meat Tagged Hungarian, dinner