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
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:
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.