Apr 01 2010
For the Goulash:
1 tablespoon vegetable oil $0.07
2 pounds stewing beef $10.50
2 onions, finely chopped $0.94
4 cloves garlic, minced $0.04
2 tablespoons paprika $0.96
1 tablespoon caraway seeds $0.45
1 teaspoon dried marjoram $0.15
1 teaspoon salt $0.01
1 teaspoon cracked black peppercorns $0.01
1/4 cup all-purpose flour $0.06
1 can (1/4 cup) tomato paste $0.65
2 cups beef broth $1.00
Zest of one lemon $0.65
1/2 cup sour cream $0.15
For the Dumplings:
4 medium potatoes $0.68
1/2 cup bread crumbs $0.21
1 egg, lightly beaten $0.17
2 tablespoons milk $0.04
1 tablespoon all-purpose flour, plus 1 tablespoon for dusting $0.04
1/2 teaspoon salt $0.01
1/4 cup finely chopped parsley $0.25
Total Cost $17.04
1.) Place oil in a skillet over medium-high heat. When oil is hot, add beef in batches and brown. As beef is browned, transfer to a slow cooker.
2.) Reduce the heat to medium. Add onions to pan and cook until softened. Add garlic, paprika, caraway seeds, marjoram, salt, and pepper, and cook for one minute while stirring. Add flour and cook, while continuing to constantly stir, for two minutes. Add tomato paste and stir well. Pour in beef broth and cook, stirring, until thickened. Then add lemon zest.
3.) Pour mixture over beef and stir to combine. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours, until beef is tender.
4.) About an hour before the goulash is finished, start to make the potato dumplings. Start by boiling the potatoes in a large pot of boiling water until they are tender enough to mash. Drain, and allow them to cool enough so that you can comfortably handle them. Squeeze the potatoes out of the skins, mash them, and set aside.
5.) In a bowl, combine bread crumbs, egg, milk, flour, salt, and parsley. Add potatoes and mix well. Form mixture into balls about 2 inches in diameter. Sprinkle additional flour over work surface and roll dumplings in it until they are lightly coated.
6.) Stir sour cream into goulash. Add dumplings, spooning some sauce over them to ensure that they are well-coated with it. Cover and cook on high for 20 minutes, until the entire pot is bubbling.
7.) Serve and enjoy!