Goulash is similar to stew in ingredients. Once made, it simmers on the stove until you’re ready to add the delicious dumplings and serve. This is the perfect recipe for a cold winter’s day.
Here is how our family discovered Goulash and Dumplings…
One day this holiday, my hubby woke up and said to me, “One of us needs to go grocery shopping this morning.”
“Oh? Why’s that?”
“I’m making goulash today.”
“But… you haven’t made goulash before.”
I’ve said this before, but my husband is a good cook. He has fabulous instincts in the kitchen, and can make things up on the fly. So, when he decided he was making goulash, I knew it would turn out.
I just didn’t know it would turn out this well. We have a local Hungarian restaurant that is famous for its goulash, and I personally think this is even better.
Now, to be fair, he didn’t just set up in the kitchen and start throwing ingredients into a pot. He read a few recipes to get different takes on the dish, then set to work making dinner for our family.
Inspired, my daughter and I volunteered as sous-chefs, prepping the vegetables, while hubby got the job of cutting the raw meat (ick). In the end, this is what we came up with.
For the main part of the Goulash recipe, you’ll need:
- five medium potatoes peeled and cut into small pieces
- three large carrots peeled and cut into small pieces
- 500g stewing beef cut into small pieces
- 300g mild sausage cut into small pieces (3 sausages)
- one large finely chopped sweet onion
- three garlic cloves (chopped)
- two tablespoons cooking oil
- one 156ml can tomato paste
- two cups beef stock
- two teaspoons smoked paprika
- two teaspoons “regular” paprika
- one half teaspoon Vegeta
- black pepper (to taste)
- Cook the onion and the garlic in oil over medium heat in a cast iron dutch oven until onion is translucent.
- Add meat meat to pot and continue cooking.
- Add the tomato paste, both types of paprika, Vegeta and stock.
- Stir in the carrots and potatoes. If necessary, add a bit more water until everything is submerged.
- Bring to a boil over medium-high heat, then reduce heat and simmer for two hours (or more).
About an hour before serving, prepare the Dumplings:
- two cups all purpose flour
- two eggs
- half a cup of water
- half a teaspoon of salt
- Combine the above and knead in a stand mixer for five minutes.
- Cover with plastic wrap and let dough rest for 45 minutes.
- Oil hands well (the dough is very sticky!) and roll into small balls.
- Drop balls into the pot of goulash (or you can boil them separately).
- Cook dumplings for 20-25 minutes.
And there you have it! Goulash ala hubby.