Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------------BEEF GOULASH--------------------------------
1 Clove garlic; minced 1 1/2 lb Lean beef; cut into
1/2 ts Salt -2 inch pieces
4 oz Butter 1 c Water; as needed
1 1/2 lb Onions; chopped Salt to taste
1 1/2 tb Hungarian paprika

---------------------------------DUMPLINGS---------------------------------
2 lb Potatoes; grated 2 Egg yolks; lightly beaten
3 tb Flour Flour to coat dumplings
1 ts Cornstarch 2 c Stale bread crumbs
1 pn Nutmeg 1/4 c Butter
1 pn Salt

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.

This recipe from The Atcheson, Topeka, Santa Fe Railway System.

FROM: DINING BY RAIL by James D. Porterfield. Pub by St. Martin's Press of
New York - 1993. ISBN 0-312-08768-3

Shared by Robert Rostrup

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