Grandma's Hungarian Goulash

Sue Freeman  posted 03-29-98 

   Hungarian Goulash (from my Grandmothers recipes) 

  2 lb. beef chuck cut into bite sized pieces 
  1 tsp. salt 
  2 onions, white or yellow 
  2 Tbsp. shortening 
  2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate
  flavor) 
  if you want a spicier goulash add the HOT HUNGARIAN paprika 
  2 bay leaves 
  1 2 to 3 cups water 
  1/4 tsp. black pepper 
  2 t cayenne pepper or 2 T red pepper flakes 

 
 Cut beef into 1 inch squares, add 1/2 tsp. salt. Saute onions in shortening
until onions are tender and translucent.  Remove from skillet. 


Sear meat in hot skillet being sure to sear all sides.  Add Paprika and stir
until everything is golden and deep red.  Add onions and stir again.


Add water, being sure you just cover meat and no more.  Add salt and bay leaf
peppers.  Stir and simmer over a low heat for approx. 1 hour until tender.


Remove from heat and add sour cream.  Serve immediately over dumplings.


Prepare dumpling batter: 

  3 slices bread...buttered and then fried in a skillet til browned 
  2 egg 
  6 Tbsp. flour 
  1/8 tsp. salt 
  water 


Saute Bread until brown.  Put in large mixing bowl and  add flour, unbeaten 
egg, and enough water to make goopey but not runny.   Should be a stiff  
dough...a little sticky.  Mix well. Let stand for 1/2 hour for flour to 
mellow. 


  Bring a pot of water to boiling...and drop dough into boiling water by 
teaspoons. Cover and simmer 5 minutes dumplings are done when they rise to
 the surface. Drain well. 
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