GOULASH WITH BREAD DUMPLINGS
Steps:
- For the goulash: Preheat the oven to 250 degrees F.
- Sprinkle the beef with 1/2 teaspoon salt and a few turns of pepper. Heat a Dutch oven over medium-high heat and coat with the oil. When the oil is shimmering, sear the beef all over in batches until deep brown, about 4 minutes per batch. Transfer the beef to a bowl and set aside.
- Add the onions and cook, scraping up any meat bits from the bottom of the pan, about 3 minutes. Add the carrots, garlic and a pinch of salt and saute until the onions are translucent, about 5 minutes. Add the paprika, tomato paste and caraway and stir to combine; cook for 2 minutes. Add the beef back to the pan, then add the broth, chopped tomatoes, Worcestershire sauce and bay leaves and stir to combine. Bring to a boil, then reduce to a simmer. Cover, transfer to the oven and cook until the beef is tender and can be broken down with a spoon but still maintains its shape, about 2 hours.
- For the bread dumplings: Meanwhile, whisk together the flour, nutmeg, 3/4 teaspoon salt and a few turns of pepper in a small bowl. Whisk together the milk and eggs in a large bowl. Add the bread cubes, cheese and scallions to the egg mixture and stir to combine. Mix in the flour mixture. Let the dumpling mixture sit for 15 minutes.
- Bring a large pot of salted water to a boil. Using a 1/3-cup ice cream scoop, form firmly packed balls of the dumpling mixture. Add them to the pot and boil until cooked through, 15 to 20 minutes.
- Spoon the goulash into bowls and add a dumpling or two to each. Top with chopped parsley or scallions if desired.
HUNGARIAN GOULASH SOUP AND DUMPLINGS
Love this soup, but my recipe is so old have to rewrite it, so though I would do it here. The little dumplings are what realy makes this soup. RECIPE CALLS FOR, 1 parsnip and hungarian sweet and hot paprika. I just use any and add some cayenne. could not put this in.
Provided by dolores in paradise
Categories Vegetable
Time 2h30m
Yield 1 large bowl, 8-10 serving(s)
Number Of Ingredients 19
Steps:
- In a large kettle saute onion and garlic in butter until soften.
- Stir in paprika stir few minute.
- add beef chuck stir few minute
- add 1/2 cup water, bring to boil and cook over medium heat.
- stirring for 5 minute or until liquid is reduced by half.
- Stir in 1/4 cup water and caraway seeds, cook until most of the.
- liquid has evaporated.
- add 10 cups water salt and pepper to taste.Bring to boil and lower
- heat, cook 1 hour and 30 minute or until meat is almost tender.
- Add all vegatables and cook about 30 minute.
- or till tender.
- Dumplings.
- In a bowl combine flour, egg, water, and salt.
- Beat the mixture until it forms a smooth dough.
- Let sit 30 minute covered.
- Pinch the dough in pieces the size of a pea and drop in to.
- the simmering soup, lifting the dumplings carefully from the bottom.
- with a wooden spoon.
- Add 1/4 cup parsley and simmer 5 minute or until dumplings are cooked.
- check salt and pepper.
- Enjoy.
Nutrition Facts : Calories 435.7, Fat 26.1, SaturatedFat 11.1, Cholesterol 112.3, Sodium 152.2, Carbohydrate 24.7, Fiber 3.4, Sugar 2.5, Protein 24.9
RED TULIP'S GOULASH SOUP WITH DUMPLINGS
Provided by Moira Hodgson
Categories dinner, side dish
Time 1h50m
Yield 6 - 8 servings
Number Of Ingredients 16
Steps:
- In a large, heavy casserole saute the onions in the lard until glossy and golden. Meanwhile, mince the garlic with the caraway seeds. Add to the casserole with the beef. Saute for five minutes, stirring frequently.
- Off heat, add the paprika and stir thoroughly. Add enough hot stock to cover the meat. Bring to a boil, cover and simmer gently for an hour. Add more stock as necessary.
- Add the potatoes and cook for 10 minutes. Then add the green pepper, tomatoes, carrot, salt and pepper. Add enough stock to cover. Cook for 30 minutes longer. Correct seasoning.
- Meanwhile, prepare the dumplings. Sift the flour into a bowl with the salt. Make a well in the middle and add the egg. Mix together to make a smooth dough. Roll out to half-inch thickness.
- Just before serving the soup, pinch off tiny pieces of dumpling about half an inch square and drop them into the soup a few at a time. They are done when they rise to the surface.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 6 grams, Carbohydrate 37 grams, Fat 10 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 4 grams, Sodium 1266 milligrams, Sugar 5 grams, TransFat 0 grams
PORK GOULASH WITH HERBY DUMPLINGS
Goulash makes a great freezer standby - just the job when you're pushed for time, but want the comfort of a stew
Provided by Good Food team
Categories Dinner, Main course
Time 1h55m
Number Of Ingredients 13
Steps:
- Heat half the oil in a large frying pan and fry the pork for 4-5 mins until browned. Once done, remove and set aside. You may need to do this in batches. Use remaining oil to fry the onions for 8-10 mins until soft and starting to brown. Then add the garlic and paprika, and cook for 1-2 mins more. Return the pork to the pan and pour in the stock, tomatoes and sugar. Bring to the boil, then turn down and simmer for 20-30 mins until the sauce has thickened.
- To make the dumplings, combine all the ingredients, apart from the unchopped oregano leaves, with enough cold water to make a scone-like dough. Roll into approximately 30 walnut-size balls. Stir the peppers into the goulash. Tuck in the dumplings, cover the pan with a lid and cook for 25-30 mins until the dumplings are puffed up. Allow to cool and freeze for up to 2 months, or serve scattered with reserved oregano and some soured cream.
- If frozen, defrost then re-heat in the microwave on medium for 4-6 mins for a single portion, and longer for larger servings or gently on the hob, covered, until piping hot.
Nutrition Facts : Calories 476 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 0.84 milligram of sodium
HUNGARIAN GOULASH (WITH DUMPLINGS)
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.
Provided by Joani Bond
Categories Stew
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Warm the oil in the stock pot over medium heat.
- Add the onions and the garlic, stirring for about five minutes.
- Add the beef, and cook until mostly brown (it'll continue to cook in the stew).
- When 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).
- Cover and increase heat until it boils.
- When it boils, decrease heat to a simmer, cover, and let simmer for 1.5-2 hours.
- Add the bell peppers and potatoes.
- Let the stew continue to simmer for 20 minutes.
- In the meantime, mix the flour, baking powder and salt in a mixing bowl.
- Add the milk, and stir thoroughly.
- Flour your hands and roll the dough into half-inch balls. It will be sticky!
- Drop the balls into the simmering stew, and wait until they rise to the surface.
- Enjoy!
Nutrition Facts : Calories 473.4, Fat 21.2, SaturatedFat 7.4, Cholesterol 54.2, Sodium 815.1, Carbohydrate 50.4, Fiber 6.6, Sugar 7, Protein 21.8
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