June Meyer's Authentic Hungarian Goulash (Gulyas Leves)

Title:
June Meyer's Authentic Hungarian Goulash (Gulyas Leves)

Yield:
6 Servings

Categories:
Hungary,
Beef




Ingredients:





     2 lb Beef chuck


     1 ts Salt


     2    Onions, white or yellow


     2 tb Lard or shortening


     2 tb Imported sweet paprika


          -(most important to use


          -real hungarian


          -paprika for ultimate


          -flavor)


     2    Bay leaves


     1 qt Water


     4    Peeled and diced potatoes


   1/4 ts Black pepper





----------------------------EGG
DUMPLING BATTER----------------------------


     1    Egg


     6 tb Flour


   1/8 ts Salt





 Here is a recipe for authentic Hungarian Goulash I learned to make from my


 grandmother and mother who were from Austria-Hungary. Every family has its


 own version of Goulash. My family would NEVER consider tomatos or green


 peppers or other spices in Goulash. Some other dishes would have tomato or


 green pepper, but not Goulash. Slow cooking is the secret and you can never


 use too much paprika. I like to use 3 tablespoons. Hope you enjoy this


 dish, I have been raised on it. Regards, June Meyer.


 


 Cut 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.


 


 Prepare egg dumpling batter: Add flour to unbeaten egg and salt. Mix well.


 Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into


 Goulash. Cover and simmer 5 minutes after dumplings rise to surface. Serve


 hot with dollops of sour cream. Serves 6.


 Posted to EAT-L Digest 25 November 96


 


 Date:    Tue, 26 Nov 1996 22:50:04 -0500


 


 From:    Walt Gray