Beef Goulash With Dumplings Recipe

Name: Beef Goulash With Dumplings Recipe
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 4-6 serving(s)
Ingredients: 29.58 ml extra virgin olive oil; 946.36 ml onions, thinly sliced; 14.79 ml sugar; 3 garlic cloves, minced; 14.79 ml caraway seed, toasted and ground; 22.18 ml sweet Hungarian paprika; 4.92 ml spicy Hungarian paprika; 29.58 ml minced fresh marjoram; 4.92 ml minced fresh thyme leave; 1 bay leaf; 44.37 ml tomato paste; 29.58 ml balsamic vinegar; 946.36 ml chicken stock; 1133.98 g chuck roast, cut into 2-inch cubes (remove excess fat); 4.92 ml kosher salt; 1.23 ml fresh ground black pepper; 473.18 ml cake flour; 9.85 ml baking powder; 4.92 ml salt; 177.44 ml milk; 29.58 ml melted butter

Submitted by Oxford

"What better on a chilly day than a plate of steaming hot beef stew with light, fluffy dumplings? The combination is a knock-out. Rich, flavorful, spicy beef stew balanced with light dumplings. Credit, Simply Recipes."

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Ready In:: 2hrs 40mins
Ingredients:: 21
Serves:: 4

ingredients

Goulash
29.58 ml extra virgin olive oil
946.36 ml onions, thinly sliced
14.79 ml sugar
3 garlic cloves, minced
14.79 ml caraway seed, toasted and ground
22.18 ml sweet Hungarian paprika
4.92 ml spicy Hungarian paprika
29.58 ml minced fresh marjoram
4.92 ml minced fresh thyme leave
1 bay leaf
44.37 ml tomato paste
29.58 ml balsamic vinegar
946.36 ml chicken stock
1133.98 g chuck roast, cut into 2-inch cubes (remove excess fat)
4.92 ml kosher salt
1.23 ml fresh ground black pepper
Dumplings
473.18 ml cake flour
9.85 ml baking powder
4.92 ml salt
177.44 ml milk
29.58 ml melted butter

directions

In a large covered sauté pan, heat the olive oil and sauté the onions and sugar until caramelized. Add the garlic and caraway seed. Cook another minute.
Add the sweet and spicy paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.
Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef, salt and pepper. Bring to a boil, then lower to a simmer. Cover and cook until very tender, about 1 1/2 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper.
To prepare the dumplings, sift together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly. Drop batter by teaspoonfuls into the simmering stew. Cover and cook for 15 minutes. Once you have covered the pan, do not uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead. After 15 minutes, test the dumplings with a toothpick. If the toothpick comes out clean, the dumplings are done.