Typical Czech Goulash with Dumplings
Equipment
Ingredients
Goulash
beef cubes
500 g
onions
5 piece
sunflower oil
2 tbsp
salt
2 tsp
caraway seeds
1 tsp
tomato paste
1 tbsp
paprika
2 tbsp
smoked paprika
1 tsp
garlic cloves
3 piece
beef stock
1500 ml
black pepper
1 tsp
bay leaves
2 piece
breadcrumbs
2 tbsp
marjoram
1 tsp
Dumplings
milk
300 ml
yeast
7 g
egg
1 piece
flour
500 g
buns
2 piece
butter
50 g
Instructions
Brown the beef
In a pot, brown the beef cubes on all sides, then remove them.
Caramelize onions
Add some oil and about 4–5 diced onions. Season with salt and caraway seeds. Caramelize for at least 50 minutes, adding water gradually during the process to create a dark base.
Add aromatics
Add 1 tbsp tomato paste to the onions and sauté. Add paprika and smoked paprika and sauté briefly. Add 3 cloves of minced garlic.
Braise the goulash
Return the meat to the pot. Add beef stock, season with salt, pepper, and some bay leaves, and let it cook on low heat for about 3 hours. Keep adding beef stock or water as needed and let the meat braise until tender.
Finish goulash
Add 2 tbsp breadcrumbs to thicken the sauce. Finish with marjoram.
Prepare dumpling dough
Mix 300ml milk (room temperature), 7g yeast, 1 egg, 500g flour and some salt. Cut 2 buns and add to the dough.
Knead and proof dough
Knead the dough. Let double in size (approx. 1 hr).
Cook dumplings
Divide into 3 dumplings. Cook in salted water for 20 min and turn after 10. Poke it with a toothpick to release excess steam. Coat it with butter.
Original recipe
Storage
Dumplings freeze best separately from goulash. Reheat goulash gently to prevent drying.
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