Christa's Goulasch
with Kartoffel Knödel (Potato Dumplings)

My mom used to make this in her Restaurant in Germany.
..it was more beef , onions and broth like...brown Soupy kind of thing, but it was spicy...the Hungarian Paprika was spicy...if you can't find Hungarian Paprika you could use red Pepper. Everyone loved that soup and you had to eat bread with it....my Dad worked with a Hungarian and he came and showed her how to make it.

 

Ingredients:

2 lbs round steak cut into 1/2 inch cubes (or small cut stew meat)
3T olive oil
1 onion chopped
1/2 tsp of minced Garlic
small red/green pepper chopped (can be omitted)
2 T flour
1 can mushrooms and broth(can be omitted)
1/2 Cup celery chopped
1 8oz can tomato sauce
1 T Worcestershire
1/2 tsp red Pepper

 

(if you don't like it spicy substitute with Paprika)
salt and pepper to taste
any other spices you would like to add...like garlic salt, onion Salt, dried parsley

 

Directions:

Brown meat in oil.

Add onion and garlic. Cook til golden.

Stir in flour slowly.
Add rest of the ingredients and mix well.

Turn into a greased 3 qt. casserole. Bake uncovered at 325º til meat is tender about 1 and 1/2 hours.

 

 

Kartoffel Knödel
Potato Dumplings

Ingredients:
6 medium potatoes, peeled, boiled, and cooled

1/2 Cup flour

1 1/2 Tsp. Salt

2 eggs

Directions:

1 .Grate the potatoes fine, or put them through a ricer.

2 . Add the eggs, flour, and salt, and mix well together.

3 . Roll this dough into 1-inch balls, and drop them into boiling water.

4 . Gently boil them for 10 minutes.

5 . Lift them out with a slotted spoon and put them into a warmed serving bowl; keep them warm while making crumb topping or gravy.

Christa also uses "Ready to Cook" Maggi product
available at GermanDeli.com, order it here