This recipe for Hungarian poached beef dumplings or lőcsei marhagombócok can be eaten as is, sautéed with bacon or served in beef soup. Even though these are labeled as dumplings, they're more like meatballs fleshed out with grated potatoes.
Here's a larger photo of Hungarian Beef Dumplings.
Here's a larger photo of Hungarian Beef Dumplings.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 12-24 small Beef Dumplings
Ingredients:
- 1/2 pound lean round steak, ground twice
- 2 large potatoes, peeled and finely grated and drained
- 1 large egg
- 2 tablespoons flour
- Salt and pepper
- 1 quart water + 1 teaspoon salt
Preparation:
- In a large bowl, mix meat, potatoes, egg, flour, salt and pepper. Form walnut-sized dumplings.
- In a medium saucepan, bring water and salt to a boil. Drop dumplings into water, bring water back to the boil, reduce heat to very low and simmer uncovered 25 minutes, stirring occasionally.
- Using a slotted spoon, remove dumplings from liquid, reserving liquid for soup or gravy. Eat as is, in soup or sautéed with bacon.
