I spent a week in Budapest in 1999 when I was on my study abroad trip. Dr. Peer took us for delicious Hungarian goulash and I've been looking for a decent and authentic recipe ever since. I thought this one looked promising. I was really happy with the outcome, but unfortunately I can't even remember what it tasted like when I had it. 1999 was a long time ago!
The pictures look like crap. I tried to improve them, but I think I ended up making them look worse! I love the idea of dumplings in a hearty stew. They are delicious. I think it's really important to have decent paprika. I used a small food processor to grind the caraway seeds, but they never got very fine. I found the recipe from simply recipes, and she insists that once you drop the dumplings into the stew and cover the pot with the lid, you don't even think about lifting that lid for 15 minutes or it's all over!
- 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 tablespoons sweet Hungarian paprika
- 1 teaspoon spicy Hungarian paprika
- 2 Tbsp minced fresh marjoram leaves
- 1 teaspoon minced fresh thyme leaves
- 1 bay leaf
- 3 Tbsp tomato paste
- 2 Tbsp balsamic vinegar
- 4 cups chicken stock
- 2 1/2 pounds chuck roast, cut into 2-inch cubes (remove excess fat)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup milk
- 2 Tbsp melted butter
1 In a large covered sauté pan, heat the olive oil and sauté the onions and sugar until caramelized. Add the garlic and caraway seed. Cook another minute.
2 Add the sweet and spicy paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.
3 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.
4 To prepare the dumplings, sift together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly. After the stew has cooked until tender in step 3, drop the dumpling batter by (heaping) teaspoonfuls 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