Hungarian Beef Goulash with Potato Dumplings

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1 c Water; as needed
1 ts Cornstarch
3 tb Flour
2 Egg yolks; lightly beaten
1 pn Salt
1/4 c Butter
Salt to taste
2 lb Potatoes; grated
2 c Stale bread crumbs
1 1/2 lb Onions; chopped
1 1/2 lb Lean beef; cut into
1 1/2 tb Hungarian paprika
Flour; to coat dumplings
4 oz Butter
1 pn Nutmeg
1 Garlic; minced
1/2 ts Salt

Original recipe makes 6



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

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