Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------BEEF GOULASH-----------------------------
1 Clove garlic; minced 1 1/2 lb Lean beef; cut into
1/2 ts Salt -2 inch pieces
4 oz Butter 1 c Water; as needed
1 1/2 lb Onions; chopped Salt to taste
1 1/2 tb Hungarian paprika

-------------------------DUMPLINGS------------------------------
2 lb Potatoes; grated 2 Egg yolks; lightly beaten
3 tb Flour Flour to coat dumplings
1 ts Cornstarch 2 c Stale bread crumbs
1 pn Nutmeg 1/4 c Butter
1 pn Salt

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 quantities 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 crumbs. Serve alongside
goulash.

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

This recipe from The Atcheson, Topeka, Santa Fe Railway System.

FROM: DINING BY RAIL by James D. Porterfield. Pub by St. Martin's
Press of New York - 1993. ISBN 0-312-08768-3

Shared by Robert Rostrup

Browse by categories