Tender goulash bread dumplings (Print)
Tender chunks of beef in a velvety sauce with homemade fluffy dumplings – awesome for special days.
# Ingredients:
→ For the creamy stew
01 -
Fresh parsley, chopped, for topping
02 -
1 tsp whole caraway seeds (optional)
03 -
Salt and ground black pepper to taste
04 -
2 tbsp clarified butter
05 -
3 tbsp vegetable oil
06 -
2 tbsp all-purpose flour
07 -
200 ml cream
08 -
500 ml beef stock
09 -
1 tsp smoky hot paprika (optional)
10 -
1 tbsp sweet paprika
11 -
2 tbsp double-concentrated tomato paste
12 -
3 cloves garlic, finely chopped
13 -
2 onions, finely diced
14 -
800 g beef stew meat, cut into chunks (shoulder or neck work well)
→ For the bread dumplings
15 -
Freshly grated nutmeg
16 -
Salt and black pepper to taste
17 -
2 tbsp fresh parsley, chopped
18 -
50 g butter
19 -
1 onion, diced
20 -
3 eggs (medium size)
21 -
250 ml whole milk
22 -
300 g day-old white bread or dumpling bread, cubed
# Steps:
01 -
Serve the stew onto plates, slice the dumplings and add them too. Sprinkle everything with fresh parsley.
02 -
Spoon the dough onto a damp kitchen towel, roll it up, and tie the ends with kitchen string. Let it simmer in gently boiling water for about 25 minutes.
03 -
Crack in eggs, season with salt, pepper, and nutmeg, then mix things well until you have a smooth dough.
04 -
Melt the butter in a pan, cook the diced onion until soft, then toss in parsley. Add it all to the bread mixture.
05 -
Put bread cubes in a bowl, pour over warm milk, and let sit for 15 minutes.
06 -
Pour in the cream, bring to a quick boil, and tweak the flavor with extra salt and pepper.
07 -
Pour in the beef broth, toss in caraway if you'd like, cover and leave to cook gently for 90 to 120 minutes. The beef should end up fork-tender.
08 -
Pop the browned beef back into the pot, sprinkle flour over the lot, and stir everything in well.
09 -
Mix tomato paste plus both paprikas into the onions, let it all cook together briefly.
10 -
Use the leftover fat to gently cook down onions and garlic in clarified butter until glassy.
11 -
Heat 2 tablespoons of oil in a big pot, sear the beef really well on all sides. Take it out in batches and set aside.
# Notes:
01 -
Letting the meat slowly cook on low heat is the best trick for extra tender stew. Don't poke or stir it too soon.