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Ingredientes
- 2 lb Beef Chuck
- 1 tsp Salt
- 2 x Onions
- 2 Tbsp. Lard Or possibly Shortening
- 2 Tbsp. Sweet Hungarian Paprika, (Imported)
- 2 x Bay Leaves
- 1 quart Water
- 4 x Potatoes Peeled And Diced
- 1/4 tsp Black Pepper
- 1 x Egg
- 6 Tbsp. All-Purpose Flour
- 1/8 tsp Salt
Direcciones
- Cut beef into 1" squares, add in 1/2 tsp salt. Chop onions and brown in shortening, add in beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hour on low heat. Add in water, diced potatoes and remaining salt. Cover and simmer till potatoes are done and meat is tender. Prepare egg dumpling batter: Add in flour to unbeaten egg and salt.
- Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into goulash. Cover and simmer 5 min after dumplings rise to surface.
- Serve warm with dollops of lowfat sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 448g | |
| Recipe makes 6 servings | |
| Calories 457 | |
| Calories from Fat 185 | 40% |
| Total Fat 20.58g | 26% |
| Saturated Fat 7.03g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 547mg | 23% |
| Potassium 954mg | 27% |
| Total Carbs 29.05g | 8% |
| Dietary Fiber 4.0g | 13% |
| Sugars 2.55g | 2% |
| Protein 37.66g | 60% |
