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posted: 4/23/2013 6:00 AM

Hungarian Goulash

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2 pounds beef stew meat, cubed

1/3 cup Hungarian paprika

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2 large red bell peppers, seeded and finely sliced

2 large onions, medium dice

2 tablespoon Bageta (Hungarian chicken bouillon)

2 garlic cloves, finely chopped

2 tablespoons of vegetable oil

1 cups water

Dumplings

1 cups flour

2 large eggs

1 teaspoon of salt

cup water

In a large pan over medium-high heat; add oil. Add onion and garlic, saute until transparent. Add the meat and stir for 2 minutes. Stir in red bell peppers, Bageta, Hungarian paprika and water and mix well. Cover and cook over medium low flame for a 45 minutes.

Meanwhile, make the dumplings. In a large bowl, stir together all ingredients until well combined.

Bring a large pot of water to a rolling boil. Working in batches, drop small spoonfuls into the boiling water and cook for 5 minutes. Remove cooked dumplings to a collander and rinse with very cold water.

Place dumplings on a large platter, top with goulash.

Serves eight.

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