Prep 20 mins
Cook 2 hrs 30 mins
This recipe has been enjoyed many times on cold Midwestern days. Although it comes from a frozen package of Chateau potato dumplings, it is still an excellent recipe. I would suggest going to a deli to get the 'hot' Hungarian paprika. In my mind, this is what makes or breaks the dish.
- 2 lbs beef stew meat or 2 lbs chopped steak
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- seasoning salt or table salt
- 1⁄8 teaspoon cayenne pepper
- 3 cups chopped onions
- 2 carrots, coarsely chopped
- 1 garlic clove
- 2 tablespoons flour
- 2 tablespoons Hungarian paprika
- 1⁄2 teaspoon marjoram
- 2 tablespoons tomato paste
- 14 ounces beef broth
- 1 cup water
- chateau potato dumplings (optional)
- Brown meat in butter and oil in skillet or pot
- Season with Salt
- Add Onions, Carrots and Garlic
- Cook until onions are soft
- Add Flour, Paprika, and Marjoram
- Stir for 3 minutes.
- Add remaining ingredients
- Simmer covered for 2 hours or until meat is tender
- Add frozen Chateau brand potato dumplings (optional)
- Cover and simmer for additional 30 minutes with optional dumplings
- Goulash is even better when made the day before.
Chateau Potato Dumplings (Bramborovve Knedliki) are a commercially prepared dumpling located in the freezer case of upper Midwest (US) grocery stores. An easy substitution would be Kluskies (Polish Potato Dumplings) or Halushky or Knedliki.
I used authentic Hungarian paprika, this recipe tastes great even with all 3 cups of chopped onions. I was a little skeptical at first. I didn't have the potato dumplings, but I'm sure that would've been an added treat.
This is good stuff.. Will definately do again.. Thanks..