Goulash With Bread Dumplings Recipes

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CZECH GOULASH WITH BREAD DUMPLINGS



Czech Goulash With Bread Dumplings image

The goulash is easy. The dumplings are a bit of work to put together. You can chose to serve it with bread instead.

Provided by Chef Zuzka

Categories     Pork

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 17

1/4 cup shortening
1 1/2 lbs pork or 1 1/2 lbs beef, cubed
1 medium onion, chopped
2 garlic cloves, minced (optional)
1/2 teaspoon paprika
1/4 teaspoon hot paprika (optional)
1 teaspoon caraway seed
1 teaspoon marjoram
salt and pepper, to taste
2 1/2 cups water
1 potato
1 egg, beaten
1/2 cup milk
1 cup flour
1/8 teaspoon baking powder
1 teaspoon salt
4 -5 slices white bread, use stale bread, cut into small cubes (trim hard crust off)

Steps:

  • Goulash:.
  • Sauté onion and garlic in shortening until translucent.
  • Add meat with spices and sauté till brown.
  • Add water; simmer, covered, until meat is tender, about 1 hour.
  • Add finely grated potato into the meat and simmer 5 minutes stirring often.
  • Serve with dumplings or bread.
  • Dumplings:.
  • Mix together beaten egg, milk, flour, baking powder and salt until smooth.
  • Add bread cubes to batter and mix well.
  • Make two small loaves.
  • Drop into large pot of vigorously boiling water. Cook 10 minutes, then roll dumpling over and cook an additional 10 minutes. Remove immediately from water and cut ends off to release steam.
  • Cut into 1/2 inch slices and serve.

Nutrition Facts : Calories 485.1, Fat 21.4, SaturatedFat 6.5, Cholesterol 129.1, Sodium 571, Carbohydrate 33.6, Fiber 2.3, Sugar 1.9, Protein 37.3

HUNGARIAN GOULASH (WITH DUMPLINGS)



Hungarian Goulash (With Dumplings) image

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

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
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk

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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