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Category: Beef
Prep Time: Cook Time: Total Time:
Goulash
2 tbsp extra virgin olive oil
4 cups onions, thinly sliced
1 tbsp sugar
3 garlic cloves, minced
1 tbsp caraway seeds, toasted and ground
1 1/2 tbsp sweet Hungarian paprika
1 tsp spicy Hungarian paprika
2 tbsp minced fresh marjoram leaves
1 tsp minced fresh thyme leaves
1 bay leaf
3 tbsp tomato paste
2 tbsp balsamic vinegar
4 cups chicken stock
2 1/2 lbs chuck roast, cut into 2 inch cubes (remove excess fat)
1 tsp kosher salt
1/4 tsp freshly ground black pepper
Dumplings
2 cups cake flour
2 tsp baking powder
1 tsp salt
3/4 cup milk
2 tbsp melted butter
In a large covered saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook another minute. Add the sweet and spicy paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef, salt and pepper. Bring to a boil, then lower to a simmer. Cover and cook until very tender, about 1 1/2 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper.
To prepare the dumplings, sift together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly. Drop batter by tspfuls into the simmering stew. Cover and cook for 15 minutes. Once you have covered the pan, do not uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead. After 15 minutes, test the dumplings with a toothpick. If the toothpick comes out clean, the dumplings are done. Serves 4 to 6.
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BEEF GOULASH WITH DUMPLINGS
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Category: Beef
Prep Time: Cook Time: Total Time:
Goulash
2 tbsp extra virgin olive oil
4 cups onions, thinly sliced
1 tbsp sugar
3 garlic cloves, minced
1 tbsp caraway seeds, toasted and ground
1 1/2 tbsp sweet Hungarian paprika
1 tsp spicy Hungarian paprika
2 tbsp minced fresh marjoram leaves
1 tsp minced fresh thyme leaves
1 bay leaf
3 tbsp tomato paste
2 tbsp balsamic vinegar
4 cups chicken stock
2 1/2 lbs chuck roast, cut into 2 inch cubes (remove excess fat)
1 tsp kosher salt
1/4 tsp freshly ground black pepper
Dumplings
2 cups cake flour
2 tsp baking powder
1 tsp salt
3/4 cup milk
2 tbsp melted butter
In a large covered saute pan, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and caraway seed. Cook another minute. Add the sweet and spicy paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef, salt and pepper. Bring to a boil, then lower to a simmer. Cover and cook until very tender, about 1 1/2 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper.
To prepare the dumplings, sift together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly. Drop batter by tspfuls into the simmering stew. Cover and cook for 15 minutes. Once you have covered the pan, do not uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead. After 15 minutes, test the dumplings with a toothpick. If the toothpick comes out clean, the dumplings are done. Serves 4 to 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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