Greeting's !!

2 lb. beef chuck
1 tsp. salt
2 onions, white or yellow
2 Tbsp. lard or shortening
2 Tbsp. imported sweet paprika (most important
to use real hungarian paprika for ultimate flavor)
2 bay leaves
1 Qt. water
4 peeled and diced potatoes
1/4 tsp. black pepper

Cut beef into 1 inch squares, add 1/2 tsp. salt.
Chop onions and brown in shortening, add beef and
paprika. Let beef simmer in its own juice along
with salt and paprika for 1 hr. on low heat. Add
water, diced potatoes and remaining salt. Cover
and simmer until potatoes are done and meat is
tender.

Prepare egg dumpling batter:
1 egg
6 Tbsp. flour
1/8 tsp. salt

Add flour to unbeaten egg and salt. Mix well. Let
stand for 1/2 hour for flour to mellow. Drop by
teaspoonful into Goulash. Cover and simmer 5
minutes after dumplings rise to surface.

Serve hot with dollops of sour cream (optional)

Serves 6.

8 medium sized green peppers
1/2 lb. ground beef (or 1 lb. beef
if you do not want to include pork)
1/2 lb. ground pork
1 raw egg
1 cup washed rice
2 28 oz. cans of crushed tomatos
(or 3 or 4 lbs. fresh peeled tomatos)
1 large white onion, chopped
2 Tbsp. good Hungarian Paprika (buy imported sweet)
1 tsp. salt
2 Tbls. sugar (do not omit)
1/4 tsp. black pepper corns
2 whole Bay laurel leaves
1 cup water only if needed

Cut off the tops of peppers and reserve. Take out
the seeds. In mixing bowl, place the ground meat,
raw egg, washed rice, salt and paprika. Mix well
with clean hands.

Stuff peppers, using all the meat mixture. If you
have some left over, make a few balls. Set peppers
up-right in cooking pot.

Add the tomatos, sugar, onions and chopped tops of
peppers over the peppers, toss in the black pepper
corns and the bay leaves. Cover and slowly cook for
about 1 1/2 hours.

If it looks too thick add a little water.

Serves 4.