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Goulash (Gulyasleves)

2 pounds beef chuck
1 teaspoon salt
2 onions, white or yellow
2 tablespoons lard or shortening
3 tablespoons imported sweet paprika (most important to use real Hungarian paprika for ultimate flavor)
2 bay leaves
1 quart water
4 peeled and diced potatoes
1/4 teaspoon black pepper

Cut beef into 1 inch squares, add 1/2 teaspoon 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 hour 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 tablespoon flour
1/8 teaspoon 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.

Serves 6

June Meyer

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