Hungarian Goulash

Goulash with Dumplings – a delicious autumn recipe

Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Total time: 1 hour and 50 minutes
Servings: 6

The history of goulash is fascinating, with deep roots in culinary traditions. Over time, this dish has evolved, becoming a combination of flavors and ingredients that vary from region to region. Goulash is often perceived as a hearty stew, but it is also a comforting soup, ideal for chilly days. In this recipe, I will share my favorite way to prepare goulash with dumplings, inspired by the flavors I have encountered in various places.

Ingredients

For the goulash:
- 1 kg beef (ideally, chuck or neck)
- 5-6 medium tomatoes (or a 500 g jar of tomato puree)
- 1/2 cup of oil (preferably sunflower or olive)
- 3-4 medium carrots
- 2 bell peppers (preferably one red and one green for color)
- 1 head of garlic
- 1 teaspoon of hot paprika (for a spicy kick)
- 1 tablespoon of sweet paprika (for flavor)
- 1 1/2 teaspoons of cumin (ground or whole, depending on preference)
- 2 small bay leaves
- 1.25 liters of water (or enough to cover the ingredients)

For the dumplings:
- 4-5 tablespoons of flour (type 000 or wheat flour)
- 1 egg
- 1-2 tablespoons of water (depending on desired consistency)

Preparation

1. Preparing the meat: Start by washing the beef well and cutting it into suitable-sized cubes. Heat the oil in a deep pot over medium heat. Add the pieces of meat and let them brown evenly. It is important not to overcrowd the pot, so if necessary, brown the meat in several batches. When the meat turns golden brown, remove it from the pot and set it aside.

2. Preparing the vegetables: Wash the vegetables well. The onion and carrot can be chopped in a food processor, but for added texture, I recommend slicing the onion and dicing the carrot. The bell pepper and tomatoes will also be cut into suitable cubes. In the same pot where you browned the meat, add the onion and sauté until it becomes translucent.

3. Adding the ingredients: Once the onion is soft, add all the chopped vegetables along with the browned meat, and mix well. Pour the water over the ingredients in the pot, cover with a lid, and let it simmer on low heat. This is the perfect time to let the flavors meld together.

4. Seasoning: When the goulash starts to boil, add the crushed garlic, hot and sweet paprika, cumin, and bay leaves. These spices will add a deep and complex flavor to your dish. Let it simmer for about an hour, stirring occasionally.

5. Preparing the dumplings: In a separate bowl, beat the egg together with 1-2 tablespoons of water. Gradually add the flour, stirring continuously to avoid lumps. The dough should be relatively thick but not crumbly. If necessary, you can add a little more water.

6. Finishing the goulash: When the meat is almost cooked, form small balls of dough about the size of a fingernail and drop them into the pot with the goulash. The dumplings do not need to be perfect; a rustic look will give them a special charm. Let them simmer for another 20-30 minutes, during which you can prepare a delicious polenta to complement the meal.

7. Serving: The goulash is ready when the meat is tender and the dumplings are fluffy. Serve the dish hot, alongside polenta, and possibly with a fresh summer salad for a contrast of flavors. You can also sprinkle fresh chopped parsley on top for a vibrant look.

Helpful tips

- Choosing the meat: Beef is ideal for goulash, but you can substitute with pork or chicken for different variations. Look for meat with a moderate fat content to achieve a juicier stew.
- Vegetables: Add other vegetables, such as celery or zucchini, to diversify the flavor and texture.
- Goulash and drinks: This dish pairs wonderfully with a dry red wine, but also with a refreshing pale lager.
- Variations: You can experiment with different spices, such as smoked paprika or even a splash of soy sauce for a more oriental note.

Nutritional information

This goulash with dumplings recipe contains approximately 350 calories per serving, depending on the type of meat and the amount of oil used. Beef is an excellent source of protein, iron, and B vitamins, while the vegetables provide a significant amount of fiber and antioxidants.

Frequently asked questions

- Can I use chicken? Yes, you can make goulash with chicken, but the cooking time will be shorter, about 30-40 minutes.
- How can I store the goulash? The goulash can be stored in the refrigerator in an airtight container for 3-4 days and can be frozen for later use.
- What is the secret to fluffy dumplings? The secret lies in the consistency of the dough – it should not be too soft or too hard.

I hope this goulash with dumplings recipe brings you warmth and comfort on chilly days. Feel free to personalize your recipe and share this flavorful delicacy with your loved ones! Happy cooking!

 Ingredients: 1 kg beef, 5 - 6 medium tomatoes, one 500g jar of homemade broth, half a cup of oil, 3-4 medium carrots, 2 bell peppers, 1 head of garlic, 1 teaspoon of hot paprika, 1 tablespoon of sweet paprika, 1 and a half teaspoons of cumin, 2 small bay leaves, 1.25 liters of water. Dumplings: 4-5 tablespoons of flour, 1 egg, 1-2 tablespoons of water.

 Tags:  goulash hungarian goulash