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Hungarian Goulash with Little Pinches Recipe

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This recipe for Hungarian Goulash with Little Pinches is from The Sommer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 egg shell of water
1/2-1 tsp salt
whole egg
Stir those together
Directions:
Directions:
Add about 1/2 c. flour and mix well. Put on well floured board. Knead in enough flour to roll out without sticking to About the consistency of pie dough. Pinch off little pieces (pinches), the size of large raisins and let stand to dry on board while you cook the meat.
Use 1/2-2 lbs. lean stew meat in dutch oven. Brown 2 diced onions in grease, about 1-2 tsp. Add salt and small amount of water, about 1/2 inch. Add cut up stew meat and cook in small amount of water till it is done, about 2-3 hours. Then add 3 or 4 diced potatoes and water, cover about 10 mins. Then add little pinches and cook 10 minutes, or till they are done.
Personal Notes:
Personal Notes:
Grandma Kiss and her mother's and probably her mother's recipe.
◦Csipetke (hungarian dumplings). Pronouced "cheap-ee-cuz", Mom said it means "little pinches" in Hungarian. Had to google this stuff to get the spelling right.

 

 

 

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