Goulash (Gulyasleves)

Goulash (Gulyasleves)

2 lb. beef chuck

1 tsp. salt

2 onions, white or yellow

2 Tbsp. lard or bacon drippings

2 Tbsp. imported sweet paprika (most important to use real Hungarian paprika for ultimate flavour)

2 bay leaves

1 qt. water or beef stock

4 peeled and diced potatoes

1/4 tsp. black pepper

Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions and brown in fat, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. 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:

1 egg

6 Tbsp. flour

1/8 tsp. salt

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.