Hello, fellow food enthusiasts! Al here, back with another delicious recipe to share. Today, we’re taking a culinary journey to the heart of Central Europe with a classic comfort dish that is sure to warm your soul and tantalize your taste buds—Hearty Hungarian Goulash with Paprika-Infused Dumplings.
There’s something irresistible about goulash, with its rich, savory flavors and homely warmth. I remember the first time I tried it while on a trip to Budapest with my wife. We stumbled upon a cosy little restaurant where the aromas of paprika and slow-cooked beef welcomed us like an old friend. The dish was served with a side of fluffy dumplings that soaked up every bit of that delicious gravy. It was love at first bite!
Back in my kitchen in the UK, I often find myself recreating those cherished travel memories with this hearty stew. Goulash is a perfect reflection of Hungarian cuisine—simple, yet bursting with robust flavors. The magic lies in the sweet Hungarian paprika, which is an absolute star ingredient in this dish. It’s what lends the goulash its beautiful crimson color and deep, complex taste.
This recipe is a wonderful weekend project, as it fills your home with mouth-watering aromas and provides the opportunity to spend a cozy afternoon pottering around the kitchen. The beauty of this dish is its simplicity. A handful of ingredients, some patience, and you’ve got a meal that feels like a warm hug.
Now, let’s talk about the dumplings. Inspired by my goulash experience in Budapest, these paprika-infused dumplings are my own take on the traditional nokedli. They’re light and fluffy, absorbing the rich flavors of the broth, providing an indulgent yet comforting bite with every mouthful.
So, whether you’re craving a bit of nostalgia or simply looking for a dish to bring warmth and flavor to your dinner table, this goulash is a fantastic choice. It’s hearty, satisfying, and most importantly, cooked with love.
I hope you enjoy this recipe as much as I do. It’s a tribute to the incredible cuisine of Hungary and a reminder that sometimes the simplest dishes can bring the most joy. If you give it a try, be sure to let me know how it turns out, I’d love to hear from you.
Happy cooking!
Al
Ingredients
– 2 tablespoons vegetable oil
– 500g beef chuck, cut into 2.5cm cubes
– 2 large onions, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon sweet Hungarian paprika
– 1 teaspoon smoked paprika
– 1 teaspoon caraway seeds
– 2 tablespoons tomato paste
– 1 litre beef stock
– 2 medium carrots, sliced
– 2 medium potatoes, peeled and cubed
– 1 red bell pepper, diced
– 1 bay leaf
– Salt and pepper to taste
– 200g plain flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt (for dumplings)
– 1/2 teaspoon sweet Hungarian paprika (for dumplings)
– 100ml milk
– 1 egg
– 2 tablespoons melted butter
– 1 tablespoon chopped fresh parsley (for garnishing)
Method
1. **Prepare the Beef**: Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat. Add the beef cubes in batches, searing each side until browned. Remove the beef from the pot and set aside.
2. **Cook Onions and Garlic**: In the same pot, reduce the heat to medium and add the chopped onions. Sauté for 5 minutes until they start to soften. Stir in the minced garlic and cook for an additional minute.
3. **Add Spices and Tomato Paste**: Stir in the sweet Hungarian paprika, smoked paprika, and caraway seeds, cooking for about 30 seconds to release their aromas. Add the tomato paste and cook for another minute, stirring constantly.
4. **Simmer the Goulash**: Return the browned beef to the pot. Pour in the beef stock, mixing well to combine. Add the sliced carrots, cubed potatoes, diced red bell pepper, and bay leaf. Season with salt and pepper to taste. Bring the mixture to a boil.
5. **Slow Cook**: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors meld.
6. **Prepare the Dumplings**: In a mixing bowl, combine 200g plain flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon sweet Hungarian paprika. In a separate bowl, whisk together 100ml milk, 1 egg, and 2 tablespoons melted butter. Gradually add the wet ingredients to the dry, mixing until just combined.
7. **Cook the Dumplings**: About 30 minutes before the goulash is finished, drop spoonfuls of the dumpling dough into the simmering goulash. Cover the pot tightly and let the dumplings cook for about 20 minutes. Do not lift the lid during this time to ensure the dumplings become fluffy.
8. **Serve**: Once the dumplings are cooked, taste and adjust the seasoning of the goulash if necessary. Ladle the goulash and dumplings into serving bowls and garnish with chopped fresh parsley. Serve hot.
