| | Directions | | Sauté onions in butter over high heat until brown, constantly stirring. Add cubed meat, paprika, 1 tsp. salt, and pepper. Continue stirring until meat is browned. Cover pan tightly, reduce heat and simmer 1 1/2 hours. Sprinkle flour over meat mixture; stir in well. Add 3/4 cup water and continue simmering for an additional 15 minutes. Seasoning or more water may be adjusted at this time if necessary. For dumplings: combine 2 cups flour, eggs, 1/2 tsp. salt, oil and warm water; beat until mixture is smooth and blistery. Cover and set aside for 15 minutes. Drop spoonfuls of batter into a pot of boiling, salted water and cook about 10 minutes; drain, blanch under running water and drain again. Serve goulash over dumplings. |
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| Ingredients | | - |  | 3 onions, finely chopped (large) |
| - | | 4 tablespoons butter |
| - | | 1 1/2 pounds lean beef, cubed |
| - | | 1 teaspoon paprika |
| - | | 1 teaspoon Salt |
| - | | 1/4 teaspoon pepper, or to taste |
| - | | 1 tablespoon flour |
| - | | 3/4 cup water |
| - | | 2 cups flour |
| - | | 2 Eggs |
| - | | 1/2 teaspoon Salt |
| - | | 1 tablespoon oil |
| - | | 3/4 cup warm water |
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