Authentic Hungarian Goulash (Gulyasleves)
·2 tbsp. oil or shortening
·2 yellow onions, peeled and chopped
·2 lb. beef chuck, cut in 1" pieces
·1 tsp. salt
·1/4 tsp. black pepper
·2 tbsp. imported sweet hungarian paprika
·1 qt. very hot water
·4 peeled and diced potatoes
·2 bay leaves
·dumpling batter (see directions)
How to Make Authentic Hungarian Goulash (Gulyasleves)
- Brown onions in shortening. Reduce heat to low. Add beef, salt, pepper, and paprika. Cover and cook for 1 hour.
- Add hot water, diced potatoes and bay leaves. Cover and simmer until potatoes are done and meat is tender.
- Prepare egg dumpling batter:
1 slightly beaten egg
1/8 tsp. salt
1/4 c. + 2 Tblsp. flour
Add salt to egg. Stir in flour. Let stand for 1/2 hour.
- Drop dumpling mixture by teaspoonfuls onto top of goulash. Cover and simmer 5 minutes after dumplings rise to surface.
- Serve with sour cream.