| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Hungarian |
Hungary, Beef |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef chuck |
| 1 |
ts |
Salt |
| 2 |
|
Onions, white or yellow |
| 2 |
tb |
Lard or shortening |
| 2 |
tb |
Imported sweet paprika (most important to use real hungarian paprika for ultimate flavor) |
| 2 |
|
Bay leaves |
| 1 |
qt |
Water |
| 4 |
|
Peeled and diced potatoes |
| 1/4 |
ts |
Black pepper |
| 1 |
|
Egg |
| 6 |
tb |
Flour |
| 1/8 |
ts |
Salt |
INSTRUCTIONS
EGG DUMPLING BATTER
Here is a recipe for authentic Hungarian Goulash I learned to make from my
grandmother and mother who were from Austria-Hungary. Every family has its
own version of Goulash. My family would NEVER consider tomatos or green
peppers or other spices in Goulash. Some other dishes would have tomato or
green pepper, but not Goulash. Slow cooking is the secret and you can never
use too much paprika. I like to use 3 tablespoons. Hope you enjoy this
dish, I have been raised on it. Regards, June Meyer.
Cut beef into 1 inch squares, add 1/2 tsp. 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 1/2 hour 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.
Posted to EAT-L Digest 25 November 96
Date: Tue, 26 Nov 1996 22:50:04 -0500
From: Walt Gray <waltgray@MNSINC.COM>
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”