Beef Goulash With Potato Dumplings

BEEF GOULASH
1 Clove garlic -- minced
1/2 tsp Salt
4 Oz Butter
1 1/2 Lb Onions -- chopped
1 1/2 Tb Hungarian paprika
1 1/2 Lb Lean beef -- cut into
-2 inch pieces
1 Cup Water -- as needed
Salt to taste

DUMPLINGS
2 Lb Potatoes -- grated
3 Tbsp Flour
1 Tbsp Cornstarch
1 Pinch Nutmeg
1 Pinch Salt
2 Egg yolks -- lightly beaten
Flour to coat dumplings
2 Cups Stale bread crumbs
1/4 Cup Butter

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 water 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 . Serve alongside goulash.

NOTE: If first dumpling falls apart in the boiling water, add flour to the dumpling mixture until dumplings hold together in the water.