Hungarian goulash with csipetke (dumplings)

Recipe ANNA Magazine, Photography Jerry Grajewski

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Dumplings are the perfect traditional finish to our rich and flavourful goulash. Beef and vegetables simmered over time with smoked paprika, yum!

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Ingredients

Goulash

2 pounds beef, chuck or blade, cubed

2 tablespoons canola oil

2 pounds yellow onions, thinly sliced

3 tablespoons tomato paste

1 ½ tablespoons sweet paprika, plus extra to garnish

1 ½ tablespoons smoked paprika

2 teaspoons caraway seed, plus extra to garnish

2 cups beef stock

Sea salt and freshly ground pepper, to taste

Sour cream, to garnish

Dumplings

1 cup all-purpose our

1 egg

¼ cup water

¼ teaspoon sea salt

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Preparation

In large stockpot over high heat, add canola oil and brown the beef on all sides. Remove to large plate. Turn heat to low, add onions and cook until translucent, about 10 minutes. Add tomato paste and cook 2 more minutes. Add paprika and caraway seed, stir to combine. Immediately add the beef stock and the cubes of browned beef with their accumulated juices. Bring to simmer, cover and cook over low heat for about 2 hours or until meat is tender, stirring occasionally.

For dumplings, in large bowl or stand mixer with dough hook, knead all the ingredients together for 5 minutes. Cover bowl with plastic wrap and rest dough for 45 minutes. Twenty minutes before serving, pinch pea-sized pieces of dough or roll dough into two long “ropes” and then cut into ½-inch pieces. Drop into the goulash; cover and cook for 20 more minutes until dumplings are cooked through. Season to taste with salt and pepper. Serve with sour cream and a sprinkling of paprika and caraway. Serves 4.

Note: For slow cooker or Instant Pot, please use cooking times according to manufacturers directions for each individual pot.