I sort of hate the fact that my last recipe for beef is this recipe. The goulash wasn’t horrible, but the recipe I used seem to be lacking body. If I were to make it again, I’d probabl y use beef stock or broth in place of water. I’d also let it cook a while longer to pull out more of the beef flavor. If you’re bored on a chilly Saturday afternoon, this isn’t a bad recipe to work with. It’s tasty enough, and goes well with fresh bread and a pilsner beer. If you want to be bowled over by flavor, I’d look elsewhere.
Eh, they can’t all be winners I suppose. At any rate, this is the last recipe I’ll post under the auspices of “beef”.
- 2 lb Beef Chuck, diced into 1″ cubes
- 1 tsp Salt
- 2 Onions, sliced
- 2 tbl Lard Or Shortening
- 2 tbl Sweet Hungarian Paprika
- 2 Bay Leaves
- 1 qt Water
- 4 Potatoes, Peeled And Diced
- 1/4 tsp Black Pepper
- 1 Egg
- 6 Tablespoon All-Purpose Flour
- 1/8 tsp Salt
In a stock pot, melt the lard or shortening over medium heat. Add the sliced onions and 1/2 tsp of salt. Fry to a golden brown.
While the onions are cooking, pat the beef dry and place in a skillet over high heat. Sear as best as possible and then immediately add to the browned onions, including any fat and oil from the meat. Add paprika, and lower heat of the stock pot to low. Let beef simmer in its own juice along with salt and paprika for 1 hour.
After one hour, add the bay leafs and water (or beef stock). Also add the diced potatoes and remaining salt. Cover and allow to cook for 1 hour or until potatoes have cooked.
While potatoes are cooking, make dumpling dough by combining egg, flour and salt in a mixing bowl, and combine with a fork. Allow the dough to rest for 30 minutes.
When the goulash is finished, drop the dough in by teaspoonful into goulash. Cover and simmer 5 minutes after dumplings rise to surface.
Ladle into bowl and serve with dollops of sour cream.