Comment: From
the German "knoedle" (dumpling) with a Donauschwaben
accent! My goulash recipe calls for as much onions
as meat (usually beef), but we also make it with
chicken. When it comes time for the dumplings (after
the goulash has cooked for several hours on the stove
top), I make the Knoedle.
I use
one egg for each two tablespoons of flour. I usually
end up having to add a bit of water as well, as well as
salt and pepper. I mix it well until it "breathes" (as
my Oma used to explain to me). Then, you have to bring
the goulash back to a boil, and drop in the dumplings
(1/3 of a spoonful at a time) into the goulash. When
all the dough is used up, you need to stir through the
dumplings, and put on a lid. This will force the
dumplings to puff up and fill the pot up to the
underside of the lid (takes about 10 minutes). When
they start to lift the lid, they're done. Just turn off
the heat, stir the dumplings through the goulash, and
you're ready. They taste way better if you do this
early in the day, and let the dumplings soak up the
gravy for several hours. You just need to reheat and
serve when it's dinnertime.
Das schmekt!
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by
Jody McKim Pharr, 16 Mar 2006 ]
