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Hungarian Veal Goulash & Hungarian Dumplings

2 lbs. cubed veal
2 teaspoons paprika
2 tablespoons shortening
1/3 teaspoon marjoram
2 tablespoons flour
2 cups broth or water
1 large onion, sliced
4 potatoes, diced
Salt and Pepper to taste
In a Dutch oven, brown onions in 1 tablespoon shortening over medium heat; remove onions.

Dredge veal in flour and, in the same Dutch oven, brown floured veal in 1 tablespoon shortening. Add paprika, marjoram, salt and pepper, stir to blend; add hot broth or water. Cover and simmer for 30 minutes. ,Add potatoes and cook until veal and potatoes are tender, about 39 minutes longer.

To serve, thicken liquid with flour which has been mixed well w th cold water.

1 cup sifted flour
1 egg, well beaten
1-1/2 teaspoons baking powder
1/2 cup milk
1/2 teaspoon salt
1 teaspoon butter, melted
Sift together flour, baking powder and salt. Combine egg, milk and melted butter. Add gradually to flour, stirring until dough is smooth and no longer sticks to spoon. Break off pieces of dough about 1 inch long and 1/2 inch thick, and drop into rapidly boiling water or soup; boil, covered, for 12 to 15 minutes. Makes 12 small dumplings.

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