Beef Goulash with Dumplings

We start by preparing a savory dish that will delight both family and friends. The first step is to take care of the base of the dish, where the flavor of caramelized onions will give it a special taste. In a larger pan, we heat the oil over medium heat. Once the oil is hot, we add finely chopped onion along with sugar. We will sauté these ingredients, stirring constantly, until the onion becomes golden and translucent, and the sugar caramelizes, giving it a sweet flavor. After the onion has taken on a brown color, we add crushed garlic, continuing to fry for a minute to release the intense aromas.

The next step is to intensify the flavors. We add both sweet and hot paprika, along with freshly chopped parsley, thyme, and bay leaves. These spices will give the dish an enticing aroma. Sauté the mixture for a minute until the spices begin to reveal their aroma. Then, we add tomato paste, which will bring a rich taste and vibrant color to the dish. We continue with lemon juice, which will add a splash of acidity, followed by water or broth, pieces of meat, salt, and pepper to taste. We bring this mixture to a boil, then reduce the heat to low, covering the pan with a lid. We let the dish simmer for about an hour and a half until the meat becomes tender and full of flavor. Finally, we taste and adjust the seasonings, ensuring that every bite will be delicious.

While the meat is simmering, we can prepare the dumplings. In a separate bowl, we mix the flour with salt and baking powder. Then, we pour in the warm milk and melted butter, mixing gently until a smooth dough forms. When the meat is tender, using a teaspoon, we place portions of the dumpling mixture into the cooking pot, making sure to leave enough space between them, as they will puff up while boiling. We cover the pot again and let the dumplings steam for 15 minutes. It is important not to lift the lid during this time, as the steam is essential for achieving a fluffy texture. After 15 minutes, we can check if the dumplings are ready by inserting a toothpick into the center of one. If it comes out clean, the dumplings are perfectly cooked and can be served alongside the meat dish, creating a comforting and delicious meal.

 Ingredients: For goulash: 2 tablespoons of olive oil, 5 large onions chopped finely, 1 tablespoon of sugar, 3 cloves of minced garlic, 1 tablespoon of sweet paprika, 1 teaspoon of hot paprika (I ground some hot pepper seeds), 1 teaspoon of thyme leaves, 2 tablespoons of chopped parsley, 2 bay leaves, 3 tablespoons of tomato paste, 2 tablespoons of lemon, 4 cups of water (or chicken or vegetable broth; I used water), ~1 kg of beef cut into 5x5 cm cubes (I left them a bit larger), 1 teaspoon of salt, 1/4 teaspoon of freshly ground pepper. For the dumplings: 1 cup of flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1/3 cup of milk, 1 tablespoon of melted butter.

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