Polish Beef Goulash with Dumplings

[Olga Drozd]

Polish Beef Goulash with Dumplings

1/4 cup salad oil
3 pounds boneless beef chuck cut in 1 inch cubes
1 pound onions, sliced (3 cups)
1 Tablespoon sweet Hungarian paprika
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 (10 ounce) can beef bouillon, undiluted (divided)
3 Tablespoons all purpose flour
1 cup sour cream

In a Dutch oven (or a large heavy pot) heat oil over high heat; add beef cubes in single layer, one at a time, and cook over medium heat until cubes are well browned  on all sides. As they brown remove to bowl.  Add onions to drippings and saute until tender and golden brown (about 10 minutes).  Return meat to Dutch oven, add paprika, salt and pepper, stirring until well blended with meat.  Add 3/4 cup beef bouillon; bring to boil, then reduce heat and simmer, covered, for 2 hours until fork-tender.

In small bowl combine flour and remaining bouillon stirring until smooth.  Gradually add to beef mixture, stirring occasionally for 15 minutes longer.

Just before serving place sour cream in small bowl and slowly add 1/2 cup hot gravy, then slowly add to beef mixture stirring until well blended.  Heat but do not boil.  Serve with Dumplings.

DUMPLING DOUGH:

3 1/4 cups sifted all purpose flour
3 large eggs
1 teaspoon salt
1 cup water

BOIL IN:

2 quarts water
2 teaspoon salt

TOSS IN:

2 Tablespoons butter

For the Dumplings:  In large bowl combine flour, eggs, salt and water.  Beat with electric mixer until dough is smooth and bubbles appear on the surface.

In a 4 quart kettle bring 2 quarts water and salt to boil.

To Shape Dumplings: Spread a thin layer of dough (about 2 teaspoons) on a flat pancake turner, then hold over kettle of boiling water and with moistened spatula cut off small pieces, letting them drop into salted water; continue until 1/4 of dough is used.

Boil gently, uncovered, until dumplings are firm and rise to the top of water.

Remove with slotted spoon and place in colander.  Rinse with hot water and place in buttered casserole. Keep warm in 300 degree F. oven.  Repeat until all dough is used.  When cooked toss with butter.

The Polish Touch