RED TULIP'S GOULASH SOUP WITH DUMPLINGS

Red Tulip's Goulash Soup With Dumplings image

Provided by Moira Hodgson

Time 1h50m

Yield 6 - 8 servings

Number Of Ingredients 16

Ingredients

2 medium onions, finely chopped
2 tablespoons lard
1 clove garlic
1 teaspoon caraway seeds
2 pounds stewing beef, cubed
3 tablespoons Hungarian paprika
Approximately 6 cups hot beef stock (or water)
3 large potatoes, peeled and cut in 3/4-inch cubes
3 Italian green peppers, deribbed and cut into quarter-inch strips
1 ripe tomato, peeled and chopped
1 large carrot, sliced
Coarse salt and freshly ground pepper
Galuska
3 tablespoons flour
Dash salt
1 large egg

Steps:

In a large, heavy casserole saute the onions in the lard until glossy and golden. Meanwhile, mince the garlic with the caraway seeds. Add to the casserole with the beef. Saute for five minutes, stirring frequently.
Off heat, add the paprika and stir thoroughly. Add enough hot stock to cover the meat. Bring to a boil, cover and simmer gently for an hour. Add more stock as necessary.
Add the potatoes and cook for 10 minutes. Then add the green pepper, tomatoes, carrot, salt and pepper. Add enough stock to cover. Cook for 30 minutes longer. Correct seasoning.
Meanwhile, prepare the dumplings. Sift the flour into a bowl with the salt. Make a well in the middle and add the egg. Mix together to make a smooth dough. Roll out to half-inch thickness.
Just before serving the soup, pinch off tiny pieces of dumpling about half an inch square and drop them into the soup a few at a time. They are done when they rise to the surface.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 6 grams, Carbohydrate 37 grams, Fat 10 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 4 grams, Sodium 1266 milligrams, Sugar 5 grams, TransFat 0 grams