The Red Tulip’s Gulyas Soup With Guluska (Goulash soup with little dumplings)
2 medium onions, finely chopped
2 tablespoons lard
1 clove garlic
1 teaspoon caraway seeds
2 pounds stewing beef, cubed
3 tablespoons Hungarian paprika
Approximately 6 cups hot beef stock (or water)
3 large potatoes, peeled and cut in 3/4-inch cubes
3 Italian green peppers, deribbed and cut into quarter-inch strips
1 ripe tomato, peeled and chopped
1 large carrot, sliced
Coarse salt and freshly ground pepper
3 tablespoons flour
1 large egg
In a large, heavy casserole saute the onions in the lard until glossy and
golden. Meanwhile, mince the garlic with the caraway seeds. Add to the
casserole with the beef. Saute for five minutes, stirring frequently.
Off heat, add the paprika and stir thoroughly. Add enough hot stock to
cover the meat. Bring to a boil, cover and simmer gently for an hour. Add
more stock as necessary.
Add the potatoes and cook for 10 minutes. Then add the green pepper,
tomatoes, carrot, salt and pepper. Add enough stock to cover. Cook for 30
minutes longer. Correct seasoning.
Meanwhile, prepare the dumplings. Sift the flour into a bowl with the
salt. Make a well in the middle and add the egg. Mix together to make a
smooth dough. Roll out to half-inch thickness.
Just before serving the soup, pinch off tiny pieces of dumpling about
half an inch square and drop them into the soup a few at a time. They are
done when they rise to the surface.
YIELD 6 - 8 servings
NOTEL:If you are making these dumplings for the first time you may wish to
cook them separately in boiling water to make sure they come out correctly.
They should be springy to the touch but still soft when they are done.