Hungarian Beef Goulash with Potato Dumplings

Hungarian Beef Goulash with Potato Dumplings

Ingredients:
Beef Goulash:
1 clove garlic, minced
1/2 teaspoon salt
4 ounces butter
1 1/2 pounds onions, chopped
1 1/2 tablespoons Hungarian paprika
1 1/2 pounds lean beef, cut into 2-inch pieces
1 cup water, as needed
Salt to taste

Dumplings:
2 pounds potatoes, grated
3 tablespoons flour
1 teaspoon cornstarch
1 pinch nutmeg
1 pinch salt
2 egg yolks, lightly beaten
Flour to coat dumplings
2 cups stale bread crumbs
1/4 cup butter

Directions:
1. 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. Sauté the onions to a golden brown.
2. Add the garlic mixture and paprika and mix well. Add the meat. Reduce the heat to medium, cover and cook for 1 1/2 hours, stirring frequently to prevent the meat from sticking. Once or twice, add water in 1/2 cup quantities as needed to keep the goulash moist. Season to taste.
3. For the potato dumplings: In a 4-quart saucepan, bring 3 quarts water and 1 teaspoon salt to a slow boil.
4. Meanwhile, in a large bowl, mix the grated potatoes, flour, cornstarch, nutmeg and salt. Add the egg yolks and mix thoroughly.
5. Place about 1/4 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 the slowly boiling water and cook uncovered for 10 minutes. Remove with a slotted spoon and drain.
6. Meanwhile, melt the butter in a medium skillet, add the bread crumbs and stir while heating until browned. Roll the drained dumplings in the bread crumbs. Serve alongside the goulash.

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