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Egg dumpling batter


  1. Cut beef into 1 inch squares, add ½ tsp salt.
  2. Chop onions and brown in shortening, add beef and paprika.
  3. Let beef simmer in its own juice along with salt and paprika for 1 hour on low heat.
  4. Add water, diced potatoes and remaining salt.
  5. Cover and simmer until potatoes are done and meat is tender.

Egg dumpling batter

  1. Add flour to unbeaten egg and salt.
  2. Mix well.
  3. Let stand for ½ hour for flour to mellow.
  4. Drop by teaspoonful into goulash.
  5. Cover and simmer 5 minutes after dumplings rise to surface.
  6. Serve hot with dollops of sour cream.