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Beef Goulash with Dumplings
Beef Goulash with Dumplings
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Prep Time:
10 minutes
Cook Time:
135 minutes
Total Time:
145 minutes
Tender beef stew with Hungarian paprika, tomatoes, herbs, and stock, served with airy dumplings.
Ingredients:
  • Goulash
  • 2 tablespoons extra virgin olive oil
  • 2 large onions, thinly sliced (about 4 cups sliced onions)
  • 1 tablespoon sugar
  • 3 garlic cloves, minced (about 1 Tbsp)
  • 1 tablespoon caraway seeds, toasted and ground
  • 6 tablespoons sweet Hungarian paprika
  • 1 teaspoon spicy Hungarian paprika
  • 2 tablespoons minced fresh marjoram or oregano (or 1 Tbsp of dried)
  • 1 teaspoon minced fresh thyme (or 1/2 teaspoon dried)
  • 1 bay leaf
  • 3 tablespoons tomato paste
  • 2 tablespoons balsamic vinegar
  • 4 cups chicken stock
  • 2 1/2 pounds chuck roast, cut into 2-inch cubes (trimmed of excess fat)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Dumplings
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 3/4 cup milk
  • 2 tablespoons melted butter
Instructions:
  • Caramelize the onions: Heat olive oil in a large sauté pan over medium-high heat. Sauté the onions with sugar until browned and caramelized, around 20 minutes. Reduce heat if needed. Add garlic and ground toasted caraway seeds, cook for an additional minute.
  • Season with sweet and spicy paprikas, toss to coat, then stir in the marjoram, thyme, and bay leaf. Cook for 1 more minute until fragrant.
  • Combine the tomato paste with the vinegar and stock, then deglaze the pan by scraping up any flavorful browned bits from the bottom.
  • Add the cubed beef, generously sprinkle with salt and pepper. Bring to a boil over high heat, then reduce to low to simmer. Cover and cook until the beef is fork-tender, about 1 1/2 hours, stirring occasionally. Season with additional salt and pepper to taste.
  • Prepare the dumplings by gently mixing cake flour, baking powder, and salt together. Stir in the milk and melted butter until just combined.
  • Add the dumpling batter by heaping teaspoonfuls into the simmering stew. Cover and cook for 15 minutes without peeking to ensure light and fluffy dumplings. Test with a toothpick - if it comes out clean, dumplings are ready.

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