Recipe(tried): REC: Slovak Goulash

Yesterday I made a big pot of Slovak Goulash. Mmmmm.

Slovak Goulash

3 lbs. beef stew meat
6-8 potatoes, diced small
2 large onions, diced small
1 1/2 tbsp. paprika
Salt and pepper (I used Mrs Dash Original instead of Pepper)
6 large carrots, diced small
2 large parsnips, diced small (the original recipe didn't call for, but I added them anyway, and it tasted great!)
6 Garlic Cloves, peeled
Handful of fresh dried parsley (I grew and dried the curly parsley whole, so threw in a good handful for added flavour!)

Brown the beef stew meat. While browning, sprinkle a bit of salt, pepper, and paprika over the meat.

In big pot, put in the stew meat, vegetables and parsley. Mix together. Cover with water. Add paprika and mix well. Season with salt and pepper. Mix. Bring to boiling. Simmer all day. The original recipe didn't call for thickening, but I did mix 4 or 5 tsp. of flour to a bit of water, then mixed into the stew to thicken. Simmered another 15 minutes, then served with Slovak dumplings (recipe below) and homemade whole-wheat bread (which I made in the Bread Maker!!!).


SLOVAK HALUSKY (DUMPLINGS)

2 c. flour
4 eggs, well beaten
1/4 c. water
1 tsp. salt

Combine and mix well all ingredients to form a soft sticky dough. Push 1/2 teaspoon off the edge of a plate or board into 3 to 4 quarts of rapidly boiling salted water. Boil 5 to 7 minutes. Drain. Can be served buttered and sprinkled with parsley or in soups or stew. A very popular combination is to cut up a medium head of cabbage, cook and add to Halusky. In a separate pan brown enough butter for amount made and pour browned butter over combined Halusky and cabbage. Add salt and pepper to taste. Mix well and serve.