Cut beef into 1" 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 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: 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.
- 2 lb Beef Chuck
- 1 tsp Salt
- 2 x Onions
- 2 tbl Lard Or Shortening
- 2 tbl Sweet Hungarian Paprika, (Imported)
- 2 x Bay Leaves
- 1 qt Water
- 4 x Potatoes Peeled And Diced
- 1/4 tsp Black Pepper
- 1 x Egg
- 6 tbl All-Purpose Flour
- 1/8 tsp Salt