Forester's Dumplings
Erdeszgomboc

1 1/2 Lbs ground pork
5 eggs
salt and pepper to taste
1 onion chopped
1 or 2 cloves of garlic chopped
handful of parsley
4 tbs lard or butter
paprika to taste
a pinch of nutmeg

Mix pork, eggs, onion, garlic, paprika,
parsley, nutmeg, salt and pepper. Heat lard
in pan. Spoon the dumplings into a pan and fry
covered on med-low flame and brown both
sides. Serve with mushroom sauce.


Mushroom Sauce for Dumplings
Gombamartas Husgombochoz

10 oz mushrooms chopped
2 onions chopped
1 tsp pepper
2 or 3 Tbs flour
2 or 3 Tbs lard or butter
about a cup of sour cream
1 1/2 cup white wine
salt
pinch of nutmeg

Sauté onions and mushrooms in half the
lard. Add a little water and simmer.
Season to taste. Make a light roux with
flour and remaining lard and add to sauce
to thicken. Bring to a boil and add wine
and simmer 5 minutes or so. Spoon some of
sauce into the sour cream while stirring
to prevent curdling and add to pot with
sauce. Pour over dumplings.