ingvi & co.

Authentic Hungarian Goulash

Ég ætla að elda fyrir mömmu og pabba á morgun og mun það verða ekta unverskt gúllas, þetta er s.s uppskrift frá einhverri ömmunni sem bjó í Ungverjalandi. Hún er einhvernveginn svona:

Uppskriftin

• 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.

Serve hot with dollops of sour cream.

Serves 6.