Ingredients:
2 lbs beef chuck
1 teaspoon salt
2 white onions or 2 yellow onions
2 tablespoons lard or 2 tablespoons shortening
2 tablespoons imported sweet paprika ( most important to use real Hungarian paprika for ultimate flavor)
2 bay leaves
1 quart water
4 peeled and diced potatoes
1/4 teaspoon black pepper
1 eggs
6 tablespoons flour
1/8 teaspoon salt
Directions:
Cut beef into 1-inch squares. Add 1/2 teaspoons 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 hours 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.
Servings: 6
Time preparation: 30 min.
Time total: 120 min.