Hungarian Goulash Recipe
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Hungarian Goulash

2 lb beef chuck
1 tsp salt
2 onions, white or yellow
2 TBS lard or shortening
2 TBS 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 tsp black pepper

Cut beef into 1" 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 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 TBS flour
1/8 tsp 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.

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