• 1 egg
• 1/4 cup water
• 1/4 cup milk
• 1 3/4-2 cups all-purpose white flour

1. Measure out (without juice) 2 cups sauerkraut, place into a colander or large strainer. Run warm water over sauerkraut to rinse. Squeeze dry. Chop
   fine if sauerkraut is course.
2. Sauté onion until tender. Add sauerkraut and sour cream. Add caraway or dill seed and reason to taste with salt and pepper.
3. Cook over low heat for 10 minutes or until sauerkraut is tender and flavors are well blended. Do not fry. Chill thoroughly.
4. Prepare Perogie dough (2 recipes of Never fail Perogie Dough)
5. Place 2 teaspoons filling on 3 1/2-inch dough rounds.
6. Assemble perogies: cook as you wish. Makes about 36 perogies.

• 2 cups very fine cut sauerkraut
• 1 med onion chopped
• 2 Tbl cooking oil
• 1 1/2 Tbl sour cream
• 1 1/2 Tbl sour cream
• 1/4 tsp caraway or dill seed (or 1/8 teaspoon of each)
• salt and pepper to taste

1. Measure out (without juice) 2 cups sauerkraut, place into a colander or large strainer. Run warm water over sauerkraut to rinse. Squeeze dry. Chop
   fine if sauerkraut is course.
2. Sauté onion until tender. Add sauerkraut and sour cream. Add caraway or dill seed and reason to taste with salt and pepper.
3. Cook over low heat for 10 minutes or until sauerkraut is tender and flavors are well blended. Do not fry. Chill thoroughly.
4. Prepare perogie dough (2 recipes of Never fail Perogie Dough)
5. Place 2 teaspoons filling on 3 1/2-inch dough rounds.
6. Assemble perogies: cook as you wish. Makes about 36 perogie's.

• 1 3/4 cups drained sauerkraut, chopped very fine
• 1 Tbl water
• 1/4 cup chopped onion
• 1 cup mushrooms, chopped fine
• 2 tsp oil or butter
• 1/8 teaspoon pepper
• 1 hard-boiled egg, chopped
• 4 tsp sour cream.

1. Cook sauerkraut with 1 tablespoon water in a saucepan for 10 to 15 minutes.
2. Sauté onion and mushrooms in butter. Add pepper and sauerkraut. Continue cooking for a minute, stirring to mix well. Add chopped egg and sour cream. Mix well.
3. Variation: Instead of egg, use 1/4 cup cooked and chopped sausage slices. Add the sausages when you add the pepper and sauerkraut to sautéed onion and mushroom.
4. This recipe will make 24 pirogues (1 tablespoon filling per perigee).

• 1½ lbs. Veal Cutlets – thin (or slice from a good veal roast)

•  Beat both sides, salt and let set

• ¼ cup flour

• ¼ teaspoon pepper in flour

• 2 eggs with milk

• 1-cup fine breadcrumbs with ¼ teaspoon paprika 

Dip cutlets in flour mixture to egg mixture to crumb mixture.  Fry on low setting in a light oil. Turn once and then set aside but keep warm. 

• 2 lbs. onions

• Lard

• ½ tablespoon salt

• Meat (chicken, pork, beef, or veal)

• 2 tablespoons paprika

• 1-2 banana peppers (hot or sweet, according to your taste)

• Water (half cup at a time) as needed

Peel and cut up very finely at least 2 lbs of onions. In a heavy bottom pan (dutch oven), sauté the onions in lard—we never cooked with butter. Add about a half tablespoon of salt.  The onions  should become very soft and limp and taste sweet. You will also notice they shrink and it's not as much as it first seemed.

Meanwhile cut up the meat, chicken, pork, beef or veal.

When the onions are ready add a couple of tablespoons on paprika, stir it thoroughly and immediately add the meat.  Stir it all together, reduce the heat to medium low and cover. One or two banana peppers (sweet or hot, a hot one will make the whole dish hot) may also be added. Do not add water at this time. Stir occasionally and keep covered.  

At first there will be a lot of juice from the meat. Gradually this juice will evaporate and you will need to add water, no more than half a cup at a time. Turn the heat lower if necessary.  When the meat is almost soft you may add a few cut up potatoes.  You can gradually add more water, a little at a time,  depending how soupy you want the goulash. The sauce should be quite thick from the onions.  It was usually eaten with a fork and fresh bread.  Pickled peppers go well with this. 

If using chicken add the potatoes with the meat, as chicken cooks quite fast.

Mahlzeit!

From the German "knoedle" (dumpling) with a Donauschwaben accent!  My goulash recipe calls for as much onions as meat (usually beef), but we also make it with chicken.  When it comes time for the dumplings (after the goulash has cooked for several hours on the stove top), I make the Knoedle.   

I use one egg for each two tablespoons of flour.  I usually end up having to add a bit of water as well, as well as salt and pepper.  I mix it well until it "breathes" (as my Oma used to explain to me).  Then, you have to bring the goulash back to a boil, and drop in the dumplings (1/3 of a spoonful at a time) into the goulash.  When all the dough is used up, you need to stir through the dumplings, and put on a lid.  This will force the dumplings to puff up and fill the pot up to the underside of the lid (takes about 10 minutes).  When they start to lift the lid, they're done.  Just turn off the heat, stir the dumplings through the goulash, and you're ready.  They taste way better if you do this early in the day, and let the dumplings soak up the gravy for several hours.  You just need to reheat and serve when it's dinnertime.

Das schmekt!

Simple dumplings - teaspoon sized.  When I saw a dumpling maker and how small the resulting dumplings were I was shocked. Here's our family recipe.  I, of course, wanted to know how much onion.  How long to cook, etc.  And, of course, it doesn't say brown the meat first, so that was a good tip for me that I read here.  My mom thought this was goulash, but I think it's paprikash..

Hungarian Goulash (Chicken or Beef meat)

Melt 3 tablespoons bacon dippings in hot skillet.  Add cut up onions and sauté in drippings.  Add 3 tablespoons sweet red pepper to the onions and drippings.  Add meat and mix together; add enough water to cover the meat.  Add salt and cubed potatoes. (Cook until meat is done.)

Dumplings for Goulash
2 cups flour
1 teaspoon salt
4 eggs
4 half egg shells water

Mix all ingredients together and beat well with spoon. Then drop by teaspoon in boiling water and cook for 8 minutes

We started by sautéing the onions in oil or butter but never ever browning or burning them, this was a big no-no.  Push the onions to one side of the pan, add a couple tablespoons paprika and now brown the meat even if you have to lay the onions on top of the meat to keep them soft.

After browning the meat, add as much warm water as you would like and then I add paprika by tablespoon depending on how much meat is there. I, too, like a lot of paprika.  Cover and simmer until meat is fork tender.

Adding the sour cream seems to have been something my Grandma did but not my mother. The sour cream was a dollop in your soup bowl first, then add the paprikash—the same way they did with potato soup.

Dumplings:

Comments:  Now about those lead sinker dumplings!!   There is no baking powder or baking soda to these.  I will do anything to get out of peeling potatoes!  Let me warn the newbies of this list.  My first batch, well I threw it out. I used a small pan and the whole thing came together in one huge lump.  

For one cup of flour add one egg but no more than three eggs per batch.  

Then add a little water at a time, a little salt, mix until it's smooth but sticky and elastic to the sides of the bowl.

Dipping the spoon (I like an iced teaspoon) first into a pan of boiling water, then cutting out a little of the dough and dipping back into the water—keep the water boiling.  

After the last dumpling has been added, boil for twenty minutes, drain, put in a bowl but to keep them from sticking together ladle some of your paprikash broth on them. 

Comment:  This meal is a tradition from the Puszta (Great Plain) area near Kecskemét, just north of Katymar. Although I’ve credited this recipe as taken from Fintor’s cookbook, most of it is from first-hand experience at age 9 when a maternal uncle, Joseph Krix, took his daughter, nephew, and niece (me) for a real Gypsy cookout. For an American-born, among 3 Hungarian-born relatives, I experienced for the first time, the wonderful taste and fun of this activity. My sister Eva has memories of eating it when Mom and Dad made a picnic of  it, many years before I was born. It may not be ‘heart-healthy’ but it sure tasted good! I am told, real Hungarians eat the onion as if you were eating an apple in your hand, but it’s a little tricky to hold the skewer, the bread, and the onion. This version is easier and just as tasty.]

One wood campfire 
And one each of the following per person:
long wooden skewer or stick with pointed end
2” x 4” rectangle of smoked slab bacon,    
A couple very, very thick slices of Rye bread covered with a slice of onion, Diced radishes (optional), and chopped green pepper (optional).

Prepare the fire and your slice of bread with its toppings. Skewer the bacon as if you were pushing a sewing needle in and out of the bacon in a long running stitch. Flatten bacon as much as possible. Hold bacon over fire until it sizzles and drips grease. Pull bacon away from the flame and hold over the bread and vegetables, allowing the drippings to soak into the bread. Return bacon to cook over flame. Continue the cook-drip procedure until your slice of bread is saturated with as much of the bacon drippings as you desire. When the bacon becomes crispy, dice it and spread over more bread and vegetables."

• Large piece of slab bacon cut in chunks
• Thick slices of homemade white bread
• Sticks that have been sharpened on one end
• Salt
• Coffee 

Skewer the speck.  Hold it over the fire until the bacon starts dripping grease.  Withdraw the bacon from the flames and allow to drip over the chunk of bread.  Some of us would then sprinkle salt over the wonderfully greasy bread.  Our neighbor always added freshly sliced onions over it all—we did not.  Those were the days . . . no worries about cholesterol!

• 1 chicken cut into pieces

• 3 tablespoons vegetable or olive oil

• 3 medium or 2 large onions, diced

• 1 large tomato, diced

• 1 large red or yellow bell pepper, diced

• 1 small hot chili pepper

• 2 teaspoons salt

• 1/8 teaspoon black pepper

• 2 tablespoons mild Paprika

• 3 to 4 medium potatoes, peeled and cut into wedges

In a soup kettle or Dutch oven sauté onions in hot oil until lightly browned.  Add paprika, tomato, peppers, and spices.  Cook for 1 minute.  Add chicken pieces and place potato wedges on top of chicken.  Add just enough water to cover potatoes.  Bring to a boil, then reduce heat and cook for 45 minutes or until chicken is done.  Serve over home-style noodles or knodel. 

Joe Keller's Homemade Sausage - Semlak Sausage Submitted by: Rose Mary Keller Hughes

• 4 lbs. pork—not too lean, it needs some fat
• 3 garlic cloves, crushed
• 2 tablespoons salt
• 1 teaspoon black pepper
• 1 tablespoon paprika
• 3 yards of sausage casing
• Mince the garlic cloves and cover with water
• Grind the pork (you can ask your butcher to do this)

Mix in the garlic (water drained off), salt, pepper, paprika, and cloves. You will need to do this with your hands. It usually took us more than one set of hands as the meat is so very cold.

Carefully wash the sausage casing. Fill with the ground mixture. Tie with string. If you don't have a sausage stuffer, you might ask your butcher to do it for you—or you can make sausage patties.

Place sausage in a large pan and bake in a 350 degree F oven until the sausage is a gleaming red . . . or . . .

Place in a skillet, add water to cover, cover pan, cook until water evaporates. Uncover pan and cook until the sausage is browned.

This sausage freezes well. My dad also had a little smokehouse (oh, it was soooo good!). When we made sausage (both when I was a little girl and when my children started with the process) we always tried to see how long a piece of sausage we could get from the stuffer before the casing broke. This is good-tasting meat! We also quadrupled the recipe for the family reunions at our cottage and you could see everyone sniffing the air when the sausage started getting finished in the oven!

Some put a pinch of ground cloves in their mixture -- my father did not.

• Ground Beef
• Onions
• Uncooked Rice
• Green Peppers
• Fresh Tomatoes

• 4 pork steaks
• 1 large onion, chopped
• 2 cloves garlic, chopped
• Diced tomatoes
• Diced red and yellow peppers
• 1½  cups long grain rice
• 3 cups meat or chicken broth (may be supplemented with tomato juice)
• Salt and pepper

Sprinkle the pork steaks with salt and pepper and brown in hot oil or lard; then set aside.  Sauté the onion and the garlic.  Mix with the tomatoes, peppers and rice; season with salt and pepper.  Put into a baking dish.  Add liquid and stir to mix evenly.  Arrange the pork steaks over the rice mixture.  Cover with a lid or tin foil and bake about 1 hour at 400º F.  Check the rice toward the end and if it looks dry, add more liquid.  Yield:  4-6 servings.