Goulash with Bread Dumplings
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 531
- Total Fat
- 22
- Saturated Fat
- 8
- Carbohydrates
- 43
- Dietary Fiber
- 6
- Sugar
- 10
- Protein
- 42
- Cholesterol
- 139
- Sodium
- 1180
- Total: 2 hr 45 min
- Active: 45 min
Ingredients
Goulash:
2 pounds beef chuck, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup canola oil
1 large onion, thinly sliced
4 carrots, diced
4 cloves garlic, minced
2 tablespoons sweet paprika
1 tablespoon tomato paste
1 teaspoon caraway seeds
4 cups beef broth
One 28-ounce can chopped tomatoes
1 teaspoon Worcestershire sauce
2 bay leaves
Bread Dumplings:
1/2 cup all-purpose flour
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
1/2 cup whole milk
2 large eggs
12 ounces stale bread, cut into 1/2-inch cubes
6 ounces Gruyere or Swiss cheese, shredded
3 scallions, finely chopped
Chopped fresh parsley or scallions, for garnish, optional
Directions
- 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.