Hungarian Beef Goulash With Potato Dumplings

Ingredients

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

2 pounds Potatoes, grated

3 tablespoons Flour

1 teaspoon Cornstarch

1 pch Salt

2 Egg yolks, lightly beaten

2 cups Stale bread crumbs

1/4 cup Butter

Preparation

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

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