Buffalo Hungarian Goulash for a cold winter night.

Recipe: Buffalo Hungarian Goulash
By: Ryan M. Greer

Ingredients:
2lbs Ground Buffalo or Buffalo flank, or strip
1tsp Sea Salt
2med. Onions (yellow)
2Tbsp Shortening
2Tbsp Sweet Paprika (or go for the Hungarian Paprika)
2 Bay leaves
1qt Water
4med. Peeled potatoes (also could use caned potatoes)
¼ tsp Fresh cracked pepper

Elbow Macaroni (Quantity is up to you if you do not do the Dumplings batter)
-Or-
Dumpling Batter (one egg, 6Tbsp Flour)

Prepare:
In a large stock pot, dice onions and add to shortening, and sauté until almost translucent. Add ½ tsp sea salt. Cut buffalo into 1 inch squares and brown (or brown ground buffalo if using ground meat). After meat is almost browned add Paprika. Reduce heat, cover and let meat simmer in its own juices on low temperature for almost one hour. Add 1qt. of water, dice potatoes, and remaining sea salt. Cover and simmer until potatoes are done and meat is tender. Then add Dumpling Batter (or use) Elbow Macaroni

Dumpling Batter:
1 Egg
6Tbsp Flour
1/8tsp Sea salt

Add Flour to unbeaten egg and sea salt. Mix well. Let stand for ½ hour for flour to mellow. Drop by the teaspoonful info Goulash mix. Cover and simmer 5 minutes after dumplings rise to the surface.

Note: can serve with dollops of sour cream.


Enjoy,

Ryan M. Greer