BEEF GOULASH
1 Clove garlic, minced
1/2 tsp Salt
4 oz Butter
1 1/2 lb Onions, chopped
1 1/2 tbsp Hungarian paprika
1 1/2 lb Lean beef, cut into
-2 inch pieces
1 cup Water, as needed
Salt to taste
DUMPLINGS
2 lb Potatoes, grated
3 tbsp Flour
1 tsp Cornstarch
1 pinch Nutmeg
1 pinch Salt
2 Egg yolks, lightly beaten
Flour to coat dumplings
2 cup Stale bread crumbs
1/4 cup Butter
A Recipe for
Hungarian Beef Goulash With Potato Dumplings
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
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Food Tip |
This Recipe for Hungarian Beef Goulash With Potato Dumplings is one of thousands in the Recipes-to-go Beef Cookbook.
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
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"Food...can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings....At its most basic, it is fuel for a hungry machine;...." |
| Rosamond Richardson, English cookery author |
This is a recipe for Hungarian Beef Goulash With Potato Dumplings from the recipe cookbook of Recipes-to-go (Beef)
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Cooking is like love. It should be entered into with abandon or not at all. |
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Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
Work is the curse of the drinking class. |
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To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
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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
Serves: 6
Hungarian Beef Goulash With Potato Dumplings Recipe brought to you by Recipes To-Go