PREPARE POTATO DUMPLINGS:.
In a large bowl,
5 minutes.
Meanwhile make potato dumplings. Cut potatoes into large pieces
Heat oil in a large pan over high heat and brown meat. Add onions, garlic and peppers, reduce heat to medium and saute for 3-4 mins. Add paprika, tomato paste and flour then add 4 cups water and red wine. Season, cover and simmer for 2 hours.
Meanwhile, cook dumplings according to package instructions. Serve with goulash, garnished with parsley.
Brown meat in butter and oil in skillet or pot
Season with Salt
Add Onions, Carrots and Garlic
Cook until onions are soft
Add Flour, Paprika, and Marjoram
Stir for 3 minutes.
Add remaining ingredients
Simmer covered for 2 hours or until meat is tender
Add frozen Chateau brand potato dumplings (optional)
Cover and simmer for additional 30 minutes with optional dumplings
Goulash is even better when made the day before.
ot of boiling water.
Dumplings are done when they float
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
oil the potatoes for the dumplings on the night of the
rizzle the mixture over the potato salad and stir in lightly
efore stew is done, add dumplings (recipe follows) and cover skillet. (If
rop into boiling water. When dumplings rise to the top, they
Add onions to crock pot. Add seasonings, chicken and broth.
Cover and cook on High 5 to 6 hours.
Shortly before serving, stir together sour cream or yogurt and cornstarch. Stir into crock pot and thicken.
Taste and adjust seasonings (sour cream and cornstarch may be omitted if desired). Serve with dumplings (recipe below).
Dumplings.
Beat 3 eggs, add 1/3 cup water and 2-1/2 cups flour. Beat with a spoon until smooth. Drop from teaspoon into boiling salted water and cook until dumplings rise to the top, approximately 10 minutes.
he skin. Pass through a potato ricer and add 1 1
Cook the potatoes in boiling salted water for 20 mins, or until tender. Drain and press through a potato ricer. Add the egg and potato starch and season with salt and nutmeg. Mix well and shape into 12 dumplings.
Bring a large saucepan of salted water to a boil. Add the dumplings and simmer over a low heat for 15-20 mins, until they rise to the surface. Remove with a slotted spoon.
wn juices.
Prepare the potato dumplings according to package directions, adding
eat through.
Serve over potato dumplings or egg noodles.
xcept the celery, cream and dumplings into a large pot, bring
ixture resembles breadcrumbs. Grate in potato and season to taste. Mix
lace 2 or 3 fried dumplings on the side. Add a
asserole consistency.
Add the dumplings and then serve with applesauce
alt.
Add nutmeg, flour, potato starch, 1 tablespoon salt, and