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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

PAPRIKA BEEF GOULASH AND DUMPLINGS Recipe

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This recipe for PAPRIKA BEEF GOULASH AND DUMPLINGS is from Country Cookin' in the Bighorns, 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:  
3 # ROUND STEAK OR CHUCK, CUBED
4 TBSP OIL
1 CUP SLICED MUSHROOMS
1 CUP SLICED ONION
½ TSP SALT
2 TSP PAPRIKA
1 CUP BEEF BROTH
1 CUP SOUR CREAM
¼ TSP PEPPER
½ TSP SALT
2 TBSP FLOUR

DUMPLINGS:
2 CUPS FLOUR
2 EGGS
¼ TSP SALT
3 CUPS BEEF BROTH
¼ TSP PEPPER
½ TSP PAPRIKA
1 TBSP PARSLEY
Directions:
Directions:
Cut meat into 1" cubes. In Dutch oven, brown meat over medium heat. Remove meat and set aside. Sauté mushrooms and onions in hot oil until soft. Return meat to pan and sprinkle with salt, pepper, paprika and add broth. Cover and simmer for 1 hour or until meat is tender. Add flour to 2 TBSP meat liquid and add slowly to the beef mixture. Cook 5 minutes. Add 6 to 8 TBSP thickened meat liquid to the sour cream and heat, but do not boil.


Dumplings:

About 20 minutes before meat is ready, bring 3 cups beef broth, pepper, paprika and parsley to boil. Meanwhile, mix flour, eggs and salt. Drop batter into boiling broth with a teaspoon. (hint - temper the spoon first by dipping into the hot broth. Do this for each new dumpling.) Lower heat to simmer. Cook for about 10 minutes until dumplings are done (they won't be mushy.)
Personal Notes:
Personal Notes:
FROM BECKY TODD

 

 

 

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