Hungarian Goulash

Ingredients

GOULASH:
2 med onions, chopped
2 T vegetable oil
Dash of salt
2 T (15 g) sweet paprika
1 T (7.5 g) hot paprika
1½-2 lbs (680-907 g) boneless chuck, trimmed and cut into 1-inch cubes
½ tsp (1.5 g) whole peppercorns, lightly crushed
3 lg bay leaves
1 red bell pepper, seeded & sliced
1 lg tomato, peeled & chopped into large chunks
3 med carrots, peeled & sliced
2 med turnips, peeled & sliced
4 cloves garlic, peeled and finely chopped
½ tsp (1.5 g) ground caraway seeds
2 lg (907 g) boiling potatoes, peeled and sliced
Salt and pepper to taste

CSIPETKE (DUMPLINGS)
1 lg egg
Dash of salt
3-4 T (8-10 g) flour, plus more for dusting

Directions
In a large stockpot, lightly sauté onions in oil with salt; cover and cook over low until softened. Remove from heat; add paprika, stirring to combine. Add beef, peppercorns, bay leaves, bell pepper and tomato. Add water to cover. Cover pot and simmer until meat is tender, about 1½ hours.

Meanwhile, make csipetke: Whisk egg in a small bowl; remove ⅔ of egg and reserve for other use. Add salt to remaining egg, whisking to combine. Gradually add flour, kneading with your hands until you have a firm, smooth ball of dough (exact amount of flour will vary). Dust a plate with additional flour. Pinch off pea-sized dumplings from dough and roll between your fingers; placing on floured plate. Set aside. Once meat is tender, add carrots, turnips, garlic, and caraway to pot. Add water to cover. After 10 minutes, add potatoes. Continue simmering 20 more minutes, or until all ingredients are tender. Add salt and pepper to taste. Add csipetke and cook 5 more minutes; remove bay leaves before serving.

Prep time: 12 minutes.Cook time: 2 hours, 5 minutes.Makes 6 servings.