Joani Bond's Note:
I used to make this for my roommate and myself, and she loved it - now, it's my comfort food, especially in the wintertime. Remember to use a stock-pot - this makes a lot.
My Private Note
Units: US | Metric
- 2 tablespoons oil
- 2 onions, chopped
- 2 garlic cloves, chopped
- 2 (8 ounce) packages stewing beef
- 1 (800 ml) can chopped tomatoes
- 2 tablespoons paprika
- 10 cups water
- 6 beef bouillon cubes
- salt and pepper, to taste
- 2 bell peppers, chopped
- 2 large potatoes, cubed
- 1Warm the oil in the stock pot over medium heat.
- 2Add the onions and the garlic, stirring for about five minutes.
- 3Add the beef, and cook until mostly brown (it'll continue to cook in the stew).
- 4When the meat is mostly brown, add the can of tomatoes, the paprika, the water, and cubes of beef bouillon (I suggest crumbling it before hand).
- 5Cover and increase heat until it boils.
- 6When it boils, decrease heat to a simmer, cover, and let simmer for 1.5-2 hours.
- 7Add the bell peppers and potatoes.
- 8Let the stew continue to simmer for 20 minutes.
- 9In the meantime, mix the flour, baking powder and salt in a mixing bowl.
- 10Add the milk, and stir thoroughly.
- 11Flour your hands and roll the dough into half-inch balls. It will be sticky!
- 12Drop the balls into the simmering stew, and wait until they rise to the surface.
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Nutritional Facts for Hungarian Goulash (With Dumplings)
Serving Size: 1 (620 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 473.3
- Calories from Fat 190
- Total Fat 21.1 g
- Saturated Fat 7.4 g
- Cholesterol 54.2 mg
- Sodium 815.1 mg
- Total Carbohydrate 50.4 g
- Dietary Fiber 6.5 g
- Sugars 7.0 g
- Protein 21.7 g