Authentic Hungarian Beef Goulash with Dumplings is a hearty and flavorful dish that hails from the heart of Hungary's culinary tradition. This classic Hungarian stew features tender chunks of beef simmered to perfection in a rich and savory paprika-infused broth. The result is a melt-in-your-mouth experience that's both comforting and deeply satisfying.But what truly sets this dish apart is the addition of dumplings, which add a delightful twist to the traditional goulash. These soft and doughy dumplings are cooked until they become light and fluffy, soaking up the delicious flavors of the stew.The combination of tender beef, aromatic paprika, and pillowy dumplings creates a symphony of taste and texture that's as inviting as it is unforgettable. Hungarian Beef Goulash with Dumplings is a culinary journey to Hungary, offering a taste of its rich history and the warmth of its kitchen. Whether enjoyed as a comforting family meal or served on special occasions, this dish is sure to leave a lasting impression with its harmonious blend of flavors and textures.
2tbsppork lard to fry the dumplings (you can use sunflower oil instead)
fresh dill and/or sour cream for garnish (optional)
Instructions
cut the beef into larger cubes
peel and chop the onions
put both meat and onions into a large crockpot
pour 1-2 spoons of oil and some water just to cover the ingredients
simmer ingredients over a very high temperature for about 10-15 minutes or until they are partly softened
add paprika when the water almost dropped completely and then sear the ingredients for about 20-30 seconds by stirring continuously, add a bit more oil if necessary
add marjoram, nutmeg, cumin, and bay leaves
reduce temperature to low and add peeled tomatoes, tomato broth, and some water or beef broth to fill up the pot about two thirds
season the stew with some salt and pepper to taste, place the lid, then simmer for about 1.5-2 hours, mix occasionally
the beef goulash is ready when the meat is very tender and the sauce dropped significantly
right before the beef goulash is ready, start preparing the flour dumplings
mix flour with some water to get a viscous paste, season with salt to taste
bring a large and tall pot with water to boil, add just a bit of oil and some salt to taste
when the water is bubbling slightly, take small pieces of dumpling dough with a teaspoon and drop them into the hot water, continue until you finish the entire dough batter
reduce temperature to medium-low and boil the dumplings until they are soft and rise to the water surface (about 4-5 minutes)
remove dumplings from the water, and drain them well
put some oil or pork lard into a skillet over a very high temperature, wait to get hot, then add dumplings and fry them for about 2-3 minutes
to serve, put some dumplings on a plate and 1-2 ladles of beef goulash over them
top the dish with some chopped fresh dill/parsley and/or sour cream
1. Choose the Right Cut of Beef: Select a well-marbled cut of beef, such as chuck or stew meat, for goulash. These cuts are perfect for slow cooking and will become tender and flavorful as they simmer in the stew.2. Sear the Beef: Before simmering the beef in the stew, take the time to sear it in a hot pan. Searing caramelizes the surface of the meat, adding depth of flavor to the goulash.3. Use High-Quality Paprika: Hungarian paprika is the star ingredient in this dish, so invest in high-quality paprika for the best flavor. The choice between sweet, hot, or smoked paprika depends on your preference for spiciness and smokiness.4. Slow and Low Cooking: Goulash benefits from slow, gentle cooking. Use a low simmer and allow it to cook for an extended period, letting the flavors meld and the beef become incredibly tender.5. Dumpling Placement: When adding the dumplings to the goulash, be mindful of their placement. Gently drop spoonfuls of dumpling dough onto the surface of the simmering stew. This ensures they cook evenly and absorb the flavorful broth without sinking too quickly.