- . 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
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.