Here is a recipe for authentic Hungarian Goulash I learned to make from my grandmother and mother who were from Austria-Hungary. Every family has its own version of Goulash. My family would NEVER consider tomatos or green peppers or other spices in Goulash. Some other dishes would have tomato or green pepper, but not Goulash. Slow cooking is the secret and you can never use too much paprika. I like to use 3 tablespoons. Hope you enjoy this dish, I have been raised on it. Regards, June Meyer. Cut beef into 1 inch squares, add 1/2 tsp. 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 hr. 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: 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. Posted to EAT-L Digest 25 November 96 Date: Tue, 26 Nov 1996 22:50:04 -0500 From: Walt Gray
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|Serving Size: 1 Serving (436g)|
|Recipe Makes: 6|
|Calories from Fat: 297 (50%)|
|Amt Per Serving||% DV|
|Total Fat 33g||44 %|
|Saturated Fat 13.1g||65 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 2g|
|Cholesterol 139.1mg||43 %|
|Sodium 119.5mg||4 %|
|Potassium 1187.3mg||31 %|
|Total Carbohydrate 38.4g||11 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 32.9g|
|Protein 34.9g||50 %|
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Calories per serving: 591
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