I am glad this recipe was among my grandmother’s written recipes as I remember this as a younger woman and it was savory and delicious. I don’t know where she got this recipe as we are not Hungarian. A little research told me that the main ingredients for goulash (Gúlyas), traditionally, are meat, paprika, and onions and are eaten with potatoes. Long before Hungaray was a state, nomads dried cooked meat in the sun and carried it around with them to be boiled in water for a stew or soup. Goulash varies, however, purist insist that it should not include wine, flour or sour cream before serving.
. if sour cream is added then it techniqally makes a paprikás. the goulash that americans make is closer to hungarian stew called pörkölt, and is eaten with noodles, although the term has come to mean a muddle of bastardized neo-goulash dishes.
2 lb. beef chuck
1 tsp. salt
3 Tbsp. lard (I would think you could use butter)
1-2 Tbsp. ( Hungarian paprika for the best flavor or other)
2 bay leaves
1 Qt. water
4 peeled and diced potatoes
black pepper to taste
2Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender.
3Prepare egg dumpling batter:
6 Tbsp. flour
1/8 tsp. salt
Add flour to unbeaten egg and salt. Mix well. Allow to rest for 30 minutes. Drop by teaspoonful into Goulash and after dumplings rise to surface, cover and simmer about 5 minutes.
4You can also omit dumplings and serve over noodles.
Ladle into bowls or plate over noodles and serve hot with a large spoonful of sour cream on top. Sour cream optional.