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Goulash (Gulyasleves)
2 pounds
beef chuck
1 teaspoon salt
2 onions, white
or yellow
2 tablespoons
lard or shortening
3 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
1/4 teaspoon
black pepper
Cut beef into 1
inch squares, add 1/2 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 tablespoon flour
1/8 teaspoon salt
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
June Meyer |
