INGREDIENTS

INSTRUCTIONS

BEEF GOULASH
DUMPLINGS
    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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