Beef Goulash with Dumplings

Beef goulash with light, fluffy dumplings. Central European goulash, a beef stew with Hungarian paprika, onions, tomato paste, cubed chuck roast, herbs and stock.

Beef Goulash with Dumplings
Elise Bauer

What better on a chilly day than a plate of steaming hot beef stew with light, fluffy dumplings?

My super-hero father decided to make goulash for us recently and when the first recipe he tried didn't work out (go figure—it asked for a quarter pound of paprika), down the drain it went (just the base, thank goodness), and back to the drawing board went dad.

The recipe we did end up with dad pulled from one of his thick recipe binders, with his own notes from a Wolfgang Puck Food Network show. The dumpling recipe comes from my friend Elizabeth who brought it back with her from a summer in Prague.

The combination is a knock-out! Rich, flavorful, spicy beef stew balanced with light dumplings.

Beef Goulash with Dumplings
Elise Bauer

Beef Goulash with Dumplings

Prep Time 10 mins
Cook Time 2 hrs 15 mins
Total Time 2 hrs 25 mins
Servings 4 to 6 servings

Make sure you are using fresh, flavorful paprika! Old paprika can lose its flavor.

Ingredients

Goulash

  • 2 tablespoons extra virgin olive oil

  • 2 large onions, thinly sliced (about 4 cups sliced onions)

  • 1 tablespoon sugar

  • 3 cloves garlic, minced (about 1 tablespoon)

  • 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 tablespoon 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

  • 1 teaspoon salt

  • 3/4 cup milk

  • 2 tablespoons melted butter

Method

  1. Cook the onions, add garlic and caraway:

    Heat olive oil in a large sauté pan on medium high heat. Add the onions, sprinkle with sugar, and cook, stirring often, until the onions are browned and caramelized, about 20 minutes.

    If the onions at any point look like they are drying out in the pan, lower the heat.

    Add the minced garlic and ground toasted caraway seeds and cook a minute more.

  2. Add spices:

    Sprinkle with the sweet and spicy paprikas and toss to coat. Stir in the marjoram, thyme, and bay leaf. Cook for another minute, until fragrant.

  3. Stir in the tomato paste. Add the vinegar and stock and deglaze the pan:

    Scrape up any browned bits from the bottom of the pan.

  4. Add the cubed beef:

    and sprinkle with salt and pepper. Bring the whole mixture to a boil on high heat, then lower the heat to low to maintain a simmer.

    Cover and cook until the beef is falling apart tender, about 1 1/2 hours, stirring occasionally. Add more salt and pepper to taste.

  5. Make the dumplings:

    To prepare the dumplings, whisk together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly.

  6. Drop dumplings into stew:

    After the stew has cooked until tender in step 4, drop the dumpling batter by (heaping) teaspoonfuls into the simmering stew. Cover and cook for 15 minutes.

    Once you have covered the pan, do not uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead.

    After 15 minutes, test the dumplings with a toothpick. If the toothpick comes out clean, the dumplings are done.

Links:

Pork and Sauerkraut Goulash - from No Recipes

Venison Goulash - from Hunter Angler Gardener Cook

Nutrition Facts (per serving)
827 Calories
41g Fat
58g Carbs
58g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 827
% Daily Value*
Total Fat 41g 53%
Saturated Fat 16g 81%
Cholesterol 174mg 58%
Sodium 1156mg 50%
Total Carbohydrate 58g 21%
Dietary Fiber 5g 19%
Total Sugars 11g
Protein 58g
Vitamin C 5mg 27%
Calcium 237mg 18%
Iron 11mg 60%
Potassium 1206mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.