Categories: Beef, Soups/stews, Hungarian 
      Yield: 6 servings 
  
--------------------------------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