Recipe: Hungarian Beef Goulash With Potato Dumplings

Ingredients :

  • 1 Clove garlic; minced
  • 1/2 ts Salt
  • 4 oz Butter
  • 1 1/2 lb Onions; chopped
  • 1 1/2 tb Hungarian paprika
  • 1 1/2 lb Lean beef; cut into 2 inch pieces
  • 1 c Water; as needed
  • Salt to taste


  • 2 lb Potatoes; grated
  • 3 tb Flour
  • 1 ts Cornstarch
  • 1 pn Nutmeg
  • 1 pn Salt
  • 2 Egg yolks; lightly beaten Flour to coat dumplings
  • 2 c Stale bread crumbs
  • 1/4 c Butter


  1. FOR THE GOULASH: In a small bowl, mash the garlic and salt into a puree. Melt the butter in a large skillet over medium-high heat. Saute the onions to a golden brown. Add garlic/salt mixture and paprika and mix well. Add the meat.
  2. Reduce heat to medium, cover and cook for 1 1/2 hours, stirring frequently to prevent meat from sticking. Once or twice, add water in 1/2 cup quantities as needed to keep goulash moist. Season to taste.
  3. FOR THE POTATO DUMPLINGS: In a 4 qt saucepan, bring 3 qt water and 1 teaspoon salt to a slow boil, Meanwhile, in a large bowl, mix the grated potatoes, flour, cornstarch, nutmeg and salt. Add the egg yolks and mix thoroughly. Place about a quarter of a cup of flour in a dish. Form dumplings the size of a golf ball and roll in the flour to coat.
  4. Drop the dumplings into slow-boiling water, cook uncovered for 10 minutes. Remove the dumplings with a slotted spoon and drain. Meanwhile, melt the butter in a medium skillet, add bread crumbs and stir while heating until browned. roll the drained dumplings in bread crumbs. Serve alongside goulash. NOTE: If first dumpling falls apart in the boiling water, add flour to the dumpling mixture until dumplings hold together in the water.

Number of servings (yield): 3

Meal type: dinner

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)