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Goulash
& Dumplings
by Andrea Hussli, 16 Mar, 2006
Comment: Simple dumplings - teaspoon sized. When I saw a
dumpling maker and how small the resulting dumplings
were I was shocked. Here's our family recipe. I, of
course, wanted to know how much onion. How long to
cook, etc. And, of course, it doesn't say brown the
meat first, so that was a good tip for me that I read
here. My mom thought this was goulash, but I think it's
paprikash . Here's our
family recipe for Hungarian Goulash.
(Use Chicken or Beef meat)
-
Melt
3 T bacon drippings in hot skillet.
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Add cut up
onions and sauté in drippings.
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Add 3 T sweet
red pepper to the onions and drippings.
-
Add meat and
mix together; add enough water to cover the meat.
-
Add
salt and cubed potatoes. (Cook until meat is done.)
Dumplings
2 cups flour
1 teaspoon salt
4 eggs
4 half egg shells water
Mix
all ingredients together and beat well with spoon. Then
drop by teaspoon in boiling water and cook for 8 minutes.
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by
Jody McKim Pharr, 16 Mar, 2006] |
