Title: Hungarian Beef Goulash with Potato Dumplings
Categories: Blank
Yield: 6 Servings

BEEF GOULASH
1		Clove garlic; minced
1/2	ts	Salt
4	oz	Butter
1 1/2	lb	Onions; chopped
1 1/2	tb	Hungarian paprika
1 1/2	lb	Lean beef; cut into 2 inch pieces
1	c	Water; as needed
		Salt to taste
DUMPLINGS
2	lb	Potatoes; grated
3	tb	Flour
1	ts	Cornstarch
1	pn	Nutmeg
1	pn	Salt
2		Egg yolks; lightly beaten
		Flour to coat dumplings
2	c	Stale bread crumbs
1/4	c	Butter
FOR	THE	GOULASH:

In a small bowl, mash the garlic and salt into a puree. Melt the butter in a large skillet over medium-high heat. Saute the onions to a golden brown. Add garlic/salt mixture and paprika and mix well. Add the meat. Reduce heat to medium, cover and cook for 1 1/2 hours, stirring frequently to prevent meat from sticking. Once or twice, add water in 1/2 cup quantities as needed to keep goulash moist. Season to taste.

FOR THE POTATO DUMPLINGS:

In a 4 qt saucepan, bring 3 qt water and 1 teaspoon salt to a slow boil, Meanwhile, in a large bowl, mix the grated potatoes, flour, cornstarch, nutmeg and salt. Add the egg yolks and mix thoroughly. Place about a quarter of a cup of flour in a dish. Form dumplings the size of a golf ball and roll in the flour to coat. Drop the dumplings into slow-boiling water, cook uncovered for 10 minutes. Remove the dumplings with a slotted spoon and drain. Meanwhile, melt the butter in a medium skillet, add bread crumbs and stir while heating until browned. roll the drained dumplings in bread crumbs. Serve alongside goulash.

NOTE: If first dumpling falls apart in the boiling water, add flour to the dumpling mixture until dumplings hold togedther in the water.

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