Hungarian Goulash
Hungarian Goulash with dumplings is a delicious hearty meal with a bit of a kick!
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| Ingredients
For the dumplings
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Instructions
- Heat the oil in a pan and sauté the onions for a few minutes to soften them.
- Add the meat and cook gently with stirring for 5-10 minutes to brown the meat.
- Crush together the garlic, salt and caraway seeds. Once the meat has browned add it to the pan together with the paprika. Mix well.
- Add the tomato and the stock. Bring to the boil, cover and simmer gently for 1½-2 hours or until the meat is tender.
- Prepare the dumpling mixture: Break the egg into a small bowl and whisk lightly. Add a pinch of salt and about a third of the flour. Beat well.
- Add the remaining flour in two stages, whisking between each addition. You should now have a thick paste.
- Once the meat is tender add the potatoes and the capsicum and continue to simmer until the potatoes are tender (10-15 minutes).
- Now use a teaspoon to add small dollops of the dumpling paste into the goulash. Allow to cook for 2-3 minutes before serving.
Titli's Tips
Don't be afraid to use a hot paprika in this recipe. It gives the dish a real kick without being overpowering.
Beef is the traditional meat for this dish but I've found it is equally delicious with lamb. You can serve this with a small amount of rice if you wish, although I just serve it out into bowls and eat it "as is".
Beef is the traditional meat for this dish but I've found it is equally delicious with lamb. You can serve this with a small amount of rice if you wish, although I just serve it out into bowls and eat it "as is".
Nutrition Facts
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Amount Per Serving
% Daily Value
Calories 915
45%
Calories from Fat 528
Total Fat 58.7g
90%
Saturated Fat 23.2g
115%
Unsaturated Fat 31.7g
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Amount Per Serving
% Daily Value
Total Carbohydrate 49.5g
16%
Dietary Fibre 7.4g
29%
Sugars 6.1g
Protein 47.6g
95%
Cholesterol 243.8mgs
81%
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