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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!
I’m so glad you like it Anne!
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.
Hi Diane, I call for using chicken stock but you could use beef broth if you wanted to.
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.
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!
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.
Hi Elise I was wondering if all purpose flour would work and if so how much would be needed? Thanks! :)
Hi Val, check out this tip from thekitchn.com on cake flour substitute: http://www.thekitchn.com/the-easy-way-to-make-cake-flour-substitute-baking-tips-from-the-kitchn-44521
I’m delighted to have found your blog.I’d like to adapt this recipe for a slow cooker. I then plan to refrigerate it for a couple of days. Then to reheat in a pot on the stove top.
Do you think the dumplings would still work, added after the stew regains simmering temperature?
Thank you :)
Hi Monica, you mean making the dumplings once you’ve reheated the stew? Yes, they should work fine.
Made a quick version of this for 2 last night using a couple of filet Mignon steaks, and I cut the simmering time down to 30 minutes. I only had smoked Spanish paprika, so I also added some white pepper and cayenne pepper to the spices listed above. It was so good! And the dumplings came out awesome! I don’t know why I never thought to use cake flour for these before – it made all the difference.
I made this using venison and served it with a dollop of sour cream on top. Fantastic!!!
I’ve been to Hungary a couple of times, and by using the venison and sour cream this recipe comes as close to what I’ve eaten in small “mom and pop” restaurants in the countryside as anything I’ve ever tried.
Also, the dumplings were incredible. Light, fluffy, just the right texture to soak up the delicious sauce.
Thank you for posting this wonderful recipe!
I altered this recipe as there was stuff I needed to use in the fridge. Added carrots, mushrooms, red pepper and cream. It turned out so well! Have added it to my recipe book as my husband says I can definitely make it again :)
My family and I have loved this recipe for years! I am finally getting around to thanking you for it. I didn’t use this website again for a long time, I had forgotten about it. But then one day I looked for a good lemonade recipe, and found this site again. Lately I have just moved accross the world, and not having any of my cookbooks with me (they are in shipping), I have relied on this website to make my grocery list for weeks. I love it, and will never let it go again.
hi, hubby & i made this last night and it is fantastic!!!! we followed the directions exactly (although we did substitute some lesser amounts of dried herbs for the fresh) and it came out perfect! thanks for sharing!
I made a double batch of your goulash for a Halloween party yesterday. It was a hit. Thank you for providing so many wonderful recipes.
Elise, I’m having trouble distinguishing between spicy Hungarian paprika and sweet Hungarian. Obviously you are not recommending smoked Spanish paprika. There is no distinction in the supermarket, even the more esoteric ones. I even went to a spice seller in Napa and they were completely baffled. I have on hand the Szeged brand and bought some organic bulk paprika as it seemed slightly spicier.
I’m making this for my boyfriend’s birthday in a day or two.
Also, what would you recommend as a green vegetable with this dish?
Hi Beth, most paprika sold these days in the spice jars is sweet paprika. The Hungarian paprika that I’m referring to you can find in metal tins like this product on Amazon. At our local Raley’s market you can find the Hungarian paprika on a shelf well underneath the commercial jarred spices. Your guess is good as mine on a side veggie. ~Elise
Elise, I’ve always thought of goulash as something you didn’t want to have for dinner, since it was the stock response my mom gave when, as a kid, I asked what was for dinner. But it was so cold this week and your promise that this is the perfect meal to chase away the chill got my interest piqued.
I had some leftover pot roast, so I made the sauce and then added the meat near the end. It was perfect! And I’ve never made dumplings before, but you made it seem so easy — and it was.
Thanks for sharing this recipe!
You don’t mention browning the beef, so I didn’t . But now I’m worried. Please let me know if the beef should have been browned so I can recook tomorrow if necessary.
No need to brown the beef, though if you did, it would make it even more flavorful. ~Elise
Prepared this last evening (halved the recipe but in all other respects followed to the letter). Perfect autumnal recipe, and the husband and I both loved it. The dumplings are absolutedly the best, and were described by my husband as “velvety”. So happy to have found your blog !
I just made this and it was fantastic. Followed the recipe exactly, including the 2 kinds of paprika. I don’t know if it was ‘authentic’ or not, and don’t really care. It was delish and I can’t wait to have leftovers. Caramelizing the onions takes a long time – mine took at least 30 min. They basically melt down in the sauce, and make it wonderfully flavorful. Thanks for a great recipe.