by Linda Bautz McKenna
My Grandma Magdalena “Lena” Mayer Bautz ran a restaurant in Mansfield, Ohio and this was the most popular dish. She was born in Grossjetscha and grew up in Eichenthal.
INGREDIENTS:
• 1 pound stewing beef & soup bone, or 1 chicken, cut into serving sizes
• 4 tbsp. shortening (not oil)
• 2 tbsp. paprika
• 2 large onions
• 3 medium potatoes, cut into eighths
Notes: If doubling the recipe, use 6 tbsp. shortening, or the goulash will be too greasy. For fryer chicken, reduce cooking time.
Makes 4 to 6 servings.
DIRECTIONS (steps, cooking time & temperature, servings, additional notes):
In a 4 qt. soup pot, heat shortening over low heat, add onions and sauté until transparent, but not brown, stirring often. Remove pan from heat (this is important because if the paprika scorches, the goulash will be bitter).Add paprika and mix thoroughly. Add beef and bone (or chicken) and enough water to cover. Mix well. Return to heat and cook over medium heat for about 30 minutes. Add about 1½ quarts hot water. Cover and cook over low heat for about 1½ hours or until meat is nearly done.
Add potatoes and continue cooking for about 30 minutes. Turn up heat and bring to a rolling boil. Add dumplings and continue cooking rapidly until all the dumplings rise to the top. Reduce heat to low and cook about 10 minutes.
Dumplings: 1 cup flour, ¼ tsp. salt, 1 large egg, ½ cup water
In a large bowl, mix flour and salt and make a well, add egg and water. Beat thoroughly until light and bubbly (the more you beat the batter, the lighter the dumplings will be). The batter will look rubbery, but bubbly. If the batter looks too thin, add about 1 tbsp. more flour. If it looks too stiff and does not beat well, add about 2 tbsp. more water (this often depends on the size of the egg being used)
Drop by half tablespoons into the boiling goulasch. When all the dumplings rise to the top, reduce heat cover and cook for about 10 minutes.
[Edited by Rose Vetter ]
Last updated: 12/07/2025