Recipe by Johnney
I learned to make this dish from a good friends grandmother who was from Austria/Hungary. Every family has its own version of goulash. Their family would NEVER consider tomatoes 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.
Top Review by Ilysse
We really liked this alot and will make it again. I found the instructions to be a bit strange and had trouble understanding what to do with the dumplings. It was a dough that didn't seem to lend well to being droped by teaspoonfuls. I worked around these issues tho and will be making this again as it was a big hit with the fiance. I served it with egg noodles.
- 2 lbs beef chuck
- 1 teaspoon salt
- 2 white onions or 2 yellow onions
- 2 tablespoons lard or 2 tablespoons shortening
- 2 tablespoons 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 teaspoon black pepper
EGG DUMPLING BATTER
- 1 egg
- 6 tablespoons flour
- 1⁄8 teaspoon salt
Directions See How It's Made
- Cut beef into 1-inch squares. Add 1/2 teaspoons 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 hours 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.