Yri's Goulash With Potato Dumplings Mrs Strider's Casserole Recipes From A To Z "Y"

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

1 salt to taste



2 lb potatoes; grated

3 tb flour

1 ts cornstarch

1 pn nutmeg

1 pn salt

2 egg yolks; lightly beaten

1 flour to coat dumplings

2 c stale bread crumbs

1/4 c butter





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



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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