INGREDIENTS

INSTRUCTIONS

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.
Martin's  Press of New York  - 1993.  ISBN 0-312-08768-3  Shared by
Robert Rostrup

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