Hungarian beef goulash with potato dumplings

1. For the goulash: in a small bowl, mash the garlic and salt into a puree.
2. Melt the butter in a large skillet over medium-high heat.
3. Sautei the onions to a golden brown.
4. Add garlic/salt mixture and paprika and mix well.
5. Add the meat.
6. Reducei heat to medium, cover and cook for 1 ½ hours, stirring frequently to prevent meat from sticking.
7. Once or twice, add water in ½ cup quantities as needed to keep goulash moist.
8. Seasoni to taste.
9. For the potato dumplings: in a 4 qt saucepan, bring 3 qt water and 1 teaspoon salt to a slow boil, meanwhile, in a large bowl, mix the grated potatoes, flour, cornstarch, nutmeg and salt.
10. Add the egg yolks and mix thoroughly.
11. Place about a quarter of a cup of flour in a dish.
12. Form dumplings the size of a golf ball and roll in the flour to coat.
13. Drop the dumplings into slow-boiling water, cook uncovered for 10 minutes.
14. Remove the dumplings with a slotted spoon and drain.
15. Meanwhile, melt the butter in a medium skillet, add bread crumbs and stir while heating until browned.
16. Roll the drained dumplings in bread crumbs.
17. Serve alongside goulash.
18. Note: if first dumpling falls apart in the boiling water, add flour to the dumpling mixture until dumplings hold togedther in the water.
19. This recipe from the atcheson, topeka, & santa fe railway system.