Authentic Hungarian Goulash

Hungry for Hungary.
Sunday nights... don't you just love them?  It depends on what we have going on throughout the weekend. They can either be stressful if we had no weekend due to activities or they can be very relaxing which is what occurred today.

We arrived in Hungary this afternoon. And the aroma that began to fill the house was amazing, comfort. The day was busy, filled with ice skating with members from Team Shrinkatini (Live Healthy Iowa) and cleaning my office (Hannah's job). Groceries were already purchased, laundry was being done. Kids all semi-tired. Everyone relaxed. Even caught snippits of the US Marshall and Under Siege with Tommy Lee Jones. A rarity in our household. Oh, and Andy cleaned my car too... god bless him:)

Tonight's meal was Authentic Hungarian Goulash. I purchased a bottle of Hungarian Paprika from Penzie Spice yesterday, ooh la la. I was nervous that the girls would frown upon the meal once served but to my surprise, Elie ate the whole bowl of Goulash! Hannah loved the dumplings that accompanied the Goulash and Katy ate a lot of fruit and cottage cheese and the meat.

I would rate this meal a 4+ out of 5. Katy's vote really doesn't count... she's simply a grazer.  We were all a bit nervous when Andy threw down Hungary as our country but I have a feeling we will enjoy every meal. Potatoes and paprika look like the main ingredients throughout the week.

Happy Is.

Authentic Hungarian Goulash
2 lb. beef chuck 
1 tsp. salt 
2 onions, white or yellow 
2 Tbsp. lard or shortening 
2 Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor) 
2 bay leaves 
1 Qt. water 
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 shortening, 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.

Serves 6