-
1
pound stewing beef & soup bone
-
4
tbsp. shortening (not oil)
-
2
tbsp. paprika
-
2
large onions
-
3
medium potatoes, cut into eighths
|
Or use 1
chicken, cut into serving sizes.
For fryer
chicken, reduce cooking time.
Makes 4 to
6 servings.
**If
doubling the recipe, use 6 tbsp. shortening,
or the
goulash will be too greasy. |
DIRECTIONS
(steps, cooking time &
temperature, servings,
additional notes):
In a 4 qt. soup pot, heat
shortening over low heat, add onions and sauté until
transparent, but not brown, stirring often.Remove pan from heat (this is important because
if the paprika scorches, the goulash will be bitter).Add paprika and mix thoroughly. Add beef and
bone (or chicken) and enough water to cover. Mix well.Return to heat and cook over medium heat for
about 30 minutes. Add about 1½ quarts hot water.Cover and cook over low heat for about 1½ hours
or until meat is nearly done.
Add potatoes and continue cooking for about 30 minutes.Turn up heat and bring to a rolling boil. Add
dumplings and continue cooking rapidly until all the
dumplings rise to the top.
Reduce heat to low and cook about 10 minutes.
Dumplings: 1 cup flour,
¼ tsp. salt, 1 large egg, ½ cup water
In a large bowl, mix
flour and salt and make a well, add egg and water. Beat
thoroughly until light and bubbly (the more you beat the
batter, the lighter the dumplings will be). The batter will
look rubbery, but bubbly. If the batter looks too thin, add
about 1 tbsp. more flour. If it looks too stiff and does
not beat well, add about 2 tbsp. more water (this often
depends on the size of the egg being used)
Drop by half tablespoons
into the boiling goulasch. When all the dumplings rise to
the top, reduce heat cover and cook for about 10 minutes.
