Contributed by Binder
Paprika (POP-ri-kah, not poPREEkah) may not be critical for deviled eggs, but when the good, fresh, pungent stuff is substituted for the red dye stuff normally sold around here, the result is rather eye-opening, especially if the warmer variety is used.
Best done in a cast iron pot...
Braise the meat until there's a good crust on. Remove from pot to drain. Cook onions (and celery) until barely caramelized, add half the paprika, stir thoroughly, then return meat to pot. Add stock to cover, then add the remaining paprika. Stir, cover and simmer(!) for about an hour, or until meat is tender.
Make a well in the flour, add the eggs to the well, and whisk flour into eggs gradually. If the mixture is looking too dry before the flour is incorporated, add a little water. (It's easier to add more flour than more liquid...) The finished dough should be smooth, about the same as a baby's butt cheek.
When the mix is homogenous, beat (by hand, with wooden spoon) until very smooth. Let rest for 15 -30 minutes. Bring large pot of salted water (try to approximate sea water) to a boil while the dough rests.
Wet a small cutting board, and place a goodly hunk of dough (about half) on it. With a wet knife, snip small (about pinky fingertip) pieces of dough into the boiling water. Cook 6-8 minutes, or until tender.
In a soup bowl, spoon a ladle's worth of dumplings, about the same amount of paprikas, and a big dollop of sour cream on top; sprinkle liberally with parsley.
Eat. Belch. Save room for Tarte al'Opera (offsite).
This page last updated 08/192003/