goulash and potato dumplings
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- for the goulash, 1 tablespoon olive oil 2 1/2 pounds stew meat, cut in large chunks 2 cups onions, diced 4 garlic cloves, chopped 2 tablespoons paprika 1 teaspoon oregano, dried 1 teaspoon pepper 1/4 cup flour 1/4 cup tomato paste 1 1/2 cups beef sto
- for the potato dumplings, 4 medium potatoes, peeled and cubes 1/2 cup plain bread crumbs 1 egg 1/2 teaspoon salt fresh parsley, chopped for garnish
In the same pan, reduce the heat to medium and add onions and garlic and saute for 3 - 4 minutes. Add paprika, oregano, pepper, and flour and cook for an additional minute. Add tomato paste and stir well. The mixture will be thick. Add beef broth and lemon juice and cook, stirring, for a minute or two.
Transfer mixture to slow cooker. Cover and cook on LOW for 8 hours or on HIGH for 4 - 5 hours. The beef will be very tender and shred easily.
About 45 minutes before dinner time, make the potato dumplings. Cook potato chunks in a large pot of water until tender. Drain and mash until smooth. Add bread crumbs, egg, and salt and mix well. Form into 2 inch balls. Set aside.
Stir sour cream into goulash. Top with potato dumplings, spooning some of the sauce over them. Cover and cook on HIGH for about 15 minutes.
To serve, spoon goulash and dumplings into shallow bowls and sprinkle with parsley.dles