Hungarian Goulash

• t lb. beef chuck
• t tsp. salt
• t onions, white or yellow
• t Tbsp. lard or shortening
• t Tbsp. imported sweet paprika (most important to use real hungarian paprika for ultimate flavor)
• t bay leaves
• t Qt. water
• t peeled and diced potatoes
• t/4 tsp. black pepper

1. 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:
2. 1 egg
3. 6 Tbsp. flour
4. 1/8 tsp. salt
5. 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.
6. Serve hot with dollops of sour cream.
7. Serves 6.

beef chuck, salt, onions, lard, imported sweet paprika, bay leaves, water, potatoes, black pepper

Taken from www.epicurious.com/recipes/member/views/hungarian-goulash-50004959 (may not work)