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Remembering Our Danube Swabian Ancestors


Goulash & Dumplings

by Andrea Hussli, 16 Mar, 2006

Comment:  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. Here's our family recipe for Hungarian Goulash.

(Use Chicken or Beef meat)

  • Melt 3 T bacon drippings in hot skillet.

  • Add cut up onions and sauté in drippings.

  • Add 3 T 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.)

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.

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 16 Mar, 2006]


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