Top-ranked recipe named "Hungarian Beef Goulash with Potato Dumplings"
Try this Hungarian Beef Goulash with Potato Dumplings recipe, or contribute your own. "Meats" and "Main dishes" are two tags used to describe Hungarian Beef Goulash with Potato 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. Martins Press of New York - 1993. ISBN 0-312-08768-3 Shared by Robert Rostrup
There are no reviews yet for Hungarian Beef Goulash with Potato Dumplings. Be the first to review it!