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Kish's Authentic Hungarian Goulash
with Csipetke ( little pinched dumplings)

I learned to make this from my mother. My mother would cook a variety of soups at least once a week. Hungarian Goulash gets it's beautiful broth-like color from the paprika.  Slow cooking is the secret, and you can never use too much paprika.  Hope you enjoy this dish as much as we do!

2 lbs. beef chuck or (pork or veal) cut into 1 inches pieces
1 tsp. salt
2 onions
1-2 Tblsp. lard or shortening
2 Tblsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor. I like Budapest Sweet)
2 carrots chopped
1 Tblsp green pepper finely chopped....no more!
1 stalk celery chopped...not too much, you don't want it to over power the soup flavor.
2 bay leaves optional
1 Qt. water
4 peeled and diced potatoes
1/4 tsp. black pepper or to taste

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 carrots, and green peppers and remaining salt. Cover and simmer until potatoes are done and meat is tender.  Egg dumpling recipe below:

A lot of times we never even had dumplings with our goulash. we would just have a nice piece of chewy bread or crusty roll.

 

A lot of times we never even had dumplings with our goulash. we would just have a nice piece of chewy bread or crusty roll.

 Csipetke (Little Pinched) Dumplings

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.

Serve hot with dollops of sour cream if you wish.

Serves 6.

 

 

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Last updated April 1, 2005