adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Hungarian veal goulash with dumplings
Hungarian veal goulash with dumplings
0 Likes
Prep Time:
25 minutes
Cook Time:
95 minutes
Total Time:
120 minutes
Indulge in savory Hungarian veal goulash with fluffy dumplings, a crowd-pleaser for any gathering or cozy winter night.
Ingredients:
  • 18.20 gm olive oil
  • 1kg diced veal
  • 1 onion, cut into thin wedges
  • 2 cloves garlic, crushed
  • 10.00 gm sweet paprika
  • 382.50 gm beef stock
  • 44.40 gm tomato paste
  • 40.00 ml brown vinegar
  • 225.00 gm self-raising flour
  • 125.00 ml plain flour
  • 125.00 ml finely chopped fresh parsley
  • 193.13 gm milk
  • 60g butter, melted and cooled
Instructions:
  • In a sturdy casserole dish, heat oil over high heat. Brown veal in batches for 3 to 4 minutes. Transfer to a plate.
  • Combine onion, garlic, paprika, salt, and pepper in the dish and cook for 2 minutes. Stir in stock, tomato paste, and vinegar until well-combined. Bring to a boil.
  • Preheat the oven to 200°C, then place the veal back in the dish, cover it, and bake for 1 hour.
  • For the dumplings: Combine sifted flours with parsley in a bowl. Create a well in the center, then add milk and butter. Mix until a soft dough forms. Divide into 12 rounds. After 1 hour, take the casserole out of the oven. Place the dough over the meat, cover, and cook for an additional 15 to 20 minutes. Serve and enjoy!

Similar Recipes