1 Clove garlic – minced
1/2 tsp Salt
4 Oz Butter
1 1/2 Lb Onions – chopped
1 1/2 Tb Hungarian paprika
1 1/2 Lb Lean beef – cut into
-2 inch pieces
1 Cup Water – as needed
Salt to taste
2 Lb Potatoes – grated
3 Tbsp Flour
1 Tbsp Cornstarch
1 Pinch Nutmeg
1 Pinch Salt
2 Egg yolks – lightly beaten
Flour to coat dumplings
2 Cups Stale bread crumbs
1/4 Cup Butter
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 water
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 . 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.