This galuska is the traditional accompaniment to paprika chicken, or veal paprikash. It is the most typical of Hungarian pastas. You can serve it inslead of potatoes, with almost everything which has a rich gravy. It is very easy to prepare and very economical.
Ingredients for Galuska (Dumplings)
8 oz. flour 1 egg oz. fat (melted) pint water
1 tablespoon bacon fat for serving salt
Directions for Galuska (Dumplings)
Beat the oz. melted fat with the egg. Dilute with water and sprinkle the sieved flour into this. Mix quickly and lightly with a wooden spoon and let it stand for 1 hour. Half fill a large saucepan with salted water and bring it to the boil. Put a portion of the rather runny batter on a wooden board. Cut and slide small portions into the boiling water. Cook ti they rise to the top and lose their raw floury appearance. Take the cooked galuska out of the water with a perforated spoon, rinse in warm water and serve them with the heated up bacon fat poured over in the centre of the meat dish, surrounded by the meat.