No ImageBeef Goulash with Dumplings

Did you make it? Rate it!

  1. Anne Sofie

    I’ve made this now, about 3 times! It’s a winner every time (except with my 8 year old, ha).
    The meat is so tender! Yum!

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  2. Diane

    I am planning to make this recipe tomorrow. Should the broth be chicken or beef on the
    list of ingredients. Any other tips would be appreciated.

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  3. SB

    I found the cooking time for 2″ cubes to be too short. I used a chuck roast per the instructions and, at an hour & half, the meat was still chewy. I added some additional time but the troops were hungry so we pressed ahead. Didn’t do the dumplings but served it with spaetzle. Anyway, the sauce is delicious! Am heating up the leftover stew for dinner tonight but giving it 5-10 min in the pressure cooker to make sure the meat is tender.


  4. Hydra

    This was great! A new favorite. I didn’t have cake flour, so I used all purpose. The 15 minutes didn’t cook the dumplings. I gave them even more time and they were still doughy. Not sure if that’s partially related to the flour I used. Overall though, the flavor of the dish was amazing. Earthy and balanced. Thank you!


  5. Laura

    I made this last week and it got rave reviews. I did brown the meat before braising it in the sauce and added some smoked (Spanish paprika) even though it’s not exactly authentic, when I ran out of sweet. It’s not a quick recipe but the result is rewarding. My dumplings were light and good, but not fluffy. I followed the directions for them – not sure why they didn’t fluff up. But they were still yummy.


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