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Mader's Hungarian Goulash
2 lbs. onions, sliced
1/2 C. oil or 5 ounces lard
1 1/2 t. paprika
2 lbs. beef chuck, cut in 2-inch cubes
1 pint beef stock
1 1/2 t. tomato paste
1 t. salt
1 t. vinegar
Rind of half a lemon, finely chopped
1 clove garlic, finely chopped
1 t. caraway seed
Water to thin goulash
In large, heavy pot, fry onions in hot oil until golden brown, about 10 to 15 minutes. Add paprika and stir well. Add meat, cover and let meat brown lightly, stirring frequently. Add stock, tomato paste, salt and vinegar.
With mortar and pestle, or flat part of heavy knife, mash lemon rind with garlic and caraway seeds. Add to meat mixture.
Cover saucepan and simmer very gently about 30 minutes or until meat is tender. Add additional water in small quantities if needed. Serve with boiled potatoes, noodles or dumplings and a fresh, crisp roll. Makes 4 to 5 servings.
4 to 5 russet potatoes, unpeeled
1 to 1 1/2 C. flour (divided)
1 T. salt
Pinch of black pepper
1/2 t. grated onion
Stuffing croutons (do not use seasoned croutons)
Cook potatoes in boiling water until tender; drain and cool. Refrigerate overnight. Next day, peel and grate potatoes. Add 1 cup flour, egg, salt, pepper and onion; mix until smooth. Add additional flour gradually to form dumpling mixture that will hold together. Form into balls the size of an egg.
Into each dumpling, insert 2 to 3 croutons, then again form into a ball. When ready to cook, drop dumplings into gently boiling salted water and cook 8 to 10 minutes. Dumplings are done when they turn and float to top and are no longer gummy inside.
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