Method:
1. Cut beef into 1-inch squares, add one-half teaspoon 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 hour 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:
• 1 egg
• 6 tablespoons flour
• One-eighth teaspoon salt
1. Add flour to unbeaten egg and salt. Mix well. Let stand for one-half 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.
2 pounds beef chuck
1 teaspoon salt
2 onions, white or yellow
2 tablespoons lard or shortening
2 tablespoons imported sweet paprika (most important to use real Hungarian paprika for ultimate flavor)
2 bay leaves
1 quart water
4 peeled and diced potatoes
One-fourth teaspoon black pepper
This article appears in October 2024.