Hungarian Beef Goulash With Potato Dumplings

Directions

1. FOR THE GOULASH:In a small bowl, mash the garlic and salt into a puree. Heat the butter in a large skillet over medium-high heat. Saute/fry the onions to a golden. Add in garlic/salt mix and paprika and mix well. Add in the meat.
2. Reduce heat to medium, cover and cook for 1 1/2 hrs, stirring frequently to prevent meat from sticking. Once or possibly twice, add in water in 1/2 c. quantities as needed to keep goulash moist. Season to taste.
3. FOR THE POTATO DUMPLINGS:In a 4 quart saucepan, bring 3 quart water and 1 tsp. salt to a slow boil, Meanwhile, in a large bowl, mix the grated potatoes, flour, cornstarch, nutmeg and salt. Add in the egg yolks and mix thoroughly. Place about a quarter of a c. of flour in a dish. Form dumplings the size of a golf ball and roll in the flour to coat. Drop the dumplings into slow-boiling water, cook uncovered for 10 min. Remove the dumplings with a slotted spoon and drain. Meanwhile, heat the butter in a medium skillet, add in bread crumbs and stir while heating till browned. roll the liquid removed dumplings in bread crumbs. Serve alongside goulash.
4. NOTE: If first dumpling falls apart in the boiling water, add in flour to the dumpling mix till dumplings hold togedther in the water.