Goulash Soup with Potato Dumplings
from Ann George, Blair, Nebraska 
Served at Horticultural Society Soup Supper 2009

¼ cup shortening (or olive oil)
2 pounds beef chuck or round, cut into small cubes
1 cup sliced onion
1 clove garlic, minced
¾ cup tomato sauce
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons each salt and paprika
½ teaspoon dry mustard
Dash cayenne red pepper
3 cans low-sodium beef broth
4 tablespoons unbleached flour (or more as needed)
Panni Bavarian Potato Dumpling Mix this is a Knorr product that’s available at grocery chains)

Brown beef in small batches in a large skillet or soup pot, remove for next batch. When the last batch has browned, add the onion, garlic, and all of the browned beef, and cook and stir over moderate heat for 4-5 minutes. Stir in tomato sauce, Worcestershire sauce, brown sugar, salt, paprika, mustard, cayenne, and one can beef broth. Cover and simmer 2-2 ½ hours. Refrigerate overnight.

The next day: Place over low heat. While the soup is still cool, gradually add small amount (1/2 to 1 cup) of goulash liquid (or water) to flour in a small bowl and stir (a whip works well) until smooth. Add to goulash. Add two remaining cans of beef broth and simmer for an hour or so. If the soup is too thin, repeat instructions for flour and liquid, using a lesser amount of flour. Check seasoning, add more salt if needed.

For the dumplings: Mix with water according to package directions and let stand for ten minutes or until thickened. With your hands, shape into small balls (a melon ball scoop works well, but you’ll still have to shape them). Bring a large pot of salted water to a boil and add half of the dumplings. Reduce heat to medium and simmer for 15 minutes. Drain well and add to the goulash. Repeat with remaining dumplings and simmer soup for about 20 minutes.