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Hungarian Goulash  (Not yet rated)

A traditional Hungarian dish with meat, potatoes with egg dumplings.

Cal: 430 Fat: 15g Carbs: 36g Protein: 37g Fiber: 4g
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Original recipe serves 6
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 18)

  • 6 tablespoons paprika ; Use Hungarian paprika for authentic taste
  • 6 bay leaves
  • 18 tablespoons all-purpose flour
  • 3 egg(s)
  • 3/4 teaspoon black pepper
  • 6 pounds beef ; chuck, cut into 1 inch cubes
  • 12 potatoes ; peeled and diced
  • 6 onions ; chopped
  • 3 quarts water
  • 3 3/8 teaspoons salt ; divided
  • 6 tablespoons vegetable shortening ; or lard
  • In My Kitchen

  • Directions

    Season beef with 1/2 tsp salt. In a large pot, brown the onions in shortening. Add beef and paprika. Let simmer in its own juices for about 1 hour on low heat. Add water, potatoes and another 1/2 tsp of salt. Cover and simmer until meat is tender and potatoes are done. In a small bowl, prepare dumpling batter by adding flour and 1/8 tsp salt to unbeaten egg, and mix well. Let dough stand for 1/2 hour. Drop by the teaspoonful into the meat and potatoes mixture, until dumplings rise to the top. Serve hot with sour cream, if desired.

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