My grandmother’s parents likely brought this recipe with them when they arrived in America from Hungary in the early 1900s. It’s been a dinnertime staple for many years and is perfect on a cold winter evening.
Hungarian Gulyás
Servings: 4
Ingredients
- 1 lb. Stew beef, cut into 1" chunks (can also use round steak)
- 1 medium Onion, finely chopped
- 2 Tbsp. Lard or vegetable shortening
- 1 Tbsp. Paprika (sweet)
- 1.5 tsp. Salt
- 3 medium Carrots (sliced like coins)
- 5 cups Water
- 2 sprigs Parsley (can also use 2 tsp. dried)
- 4 medium Potatoes, chopped (can leave peels on, if desired)
- 1/4 tsp. Black pepper
Dumplings
- 1 Egg
- 6 Tbsp. Flour
- 1/8 tsp. Salt
Instructions
- In a Dutch oven, heat the shortening over medium heat until melted. Add onions and saute until translucent.
- Add beef, salt and paprika. Turn heat to low. Cover and let beef simmer in its own juice for one hour.
- Add carrots and parsley. Simmer, covered, for 30 minutes.
- Add water and diced potatoes. Simmer, covered, until potatoes are done (about 30 minutes).
- Prepare dumpling batter (see recipe below)
- When potatoes are done, drop dumpling batter by teaspoonful into hot gulyás. Cover and simmer approximately five minutes, or until dumplings rise to the surface.
Dumplings
- Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour before adding to gulyás.