Goulash and Dumplings

Goulash and Dumplings


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These soft and warm dumplings pair so well with the saucy goulash. It's a meal that will satisfy any meat lover and any potato lover in your home.

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Time needed

20 min preparation + 50 min cooking

Serving Size / Yield

4-6 servings


  • Dumplings:
  • 2¼lbs of potatoes, cooked, drained and cooled
  • 2 cups flour + extra to work with
  • 1 tablespoon potato starch
  • 1 egg
  • pinch of salt
  • Goulash:
  • 1¼lb beef, cubed
  • 5 mushrooms, chopped
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 bay leaf
  • 2 tablespoons tomato paste
  • 2¼ cups beef stock
  • 1 teaspoon sweet paprika
  • 2 allspice
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 tablespoon flour

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Mash the potatoes in a large bowl. Mix in the egg, salt, 2 cups of flour and potato starch. Mix well and using a little at a time, knead out the dough on a floured surface. Roll out the dough to a thin roll, press down to flatten a little and then cut into 1.5 inch pieces. Continue this process until all dough is used, remembering to place the finished pieces on a floured surface to prevent sticking. Bring a large pot of water to boil, with a tablespoon of salt. Gently throw a group of dumplings into the pot and cook until the dumplings rise to the top. Use a slotted spoon to remove the dumplings and place into a bowl, while you finish the rest. Use a little bit of oil to mix with the dumplings in the bowl, so that they won’t stick together. In a large skillet, heat up the oil and brown the meat, once all the meat is browned, move to another container and in the same skillet, sauté the onion until tender. Move them to the bowl with the meat and then repeat with the carrot. Wipe the skillet off from any grease and cook the mushrooms to remove excess water. When the mushrooms start releasing their liquid, add the onion, carrot and meat again along with the beef stock. Stir and add the bay leaf and the allspice and cook for 30 minutes. Check the tenderness of the meat, if it needs more time, cook for 10 more minutes. Add the tomato paste and mix well. Add the salt, pepper and paprika. In a small bowl, mix together the butter and flour and then add to the goulash and mix. Cook for another 1-2 minutes and mix once more before serving.

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