Beef Goulash with Bread Dumplings

A FoodFamily Classic



The temperature outside calls for some comfort food. One of our most famous family meal is the “Beef Goulash” our Grandpa used to cook for us. We can consider us very lucky, that he and my grandmother grew up in former Bohemia and they passed on many delicious Bohemian recipes to us. I remember countless family events when we had the Goulash. It is also a perfect Christmas dish, which you can well prepare in advance, so you have enough time to spend with your family on Christmas eve. For the Hungarian Beef Goulash you don’t need many ingredients. It is is typically prepared with sweet and spicy paprika powder, lots of onions, marjoram, caraway and of course beef. Since the meat will braise for a while you need to take a well-marbled piece of meat, for example calf or shoulder. It is not difficult to prepare a good Goulash, but you need to bring some patience, some good meat and a casserole 🙂 If you have sensitive eyes when it comes to cutting onions, goggles might help;-) A Goulash can be served with fresh white bread, noodles, spaetzle or as we did this time with bread dumplings. I love bread dumplings, because the soak up the sauce really well….mmh…Shoot, you shouldn’t write recipes when you are hungry!

Beef Goulash with bread dumplings
Prep time
Cook time
Total time
Recipe for a traditional Beef Goulash, a homage to our grandfather
Serves: 4
  • For the goulash
  • 850 g calf of beef
  • 650 g onions
  • 750 ml stock
  • 6-8 Tbsp sweet paprika powder
  • 1-2 Tbsp hot paprika powder
  • 1 clove of garlic
  • ½ tsp majoram
  • ½ grained caraway
  • butter oil
  • salt
  • For the bread dumplings
  • 9 white rolls from the day before
  • 60 g butter
  • 300 ml milk
  • 3 eggs
  • salt
  • 2-3 Tbsp flour
  • Optional: splash of vinegar
  • You also need some cling film and aluminium foil (alternatively for the aluminium foil you can also take a dish towel
  2. Chop the onions
  3. Clean the meat and cut it in equally sized cubes (4-5 cms)
  4. Stew the onions in the hot butter oil until they are glazed and slightly roasted.
  5. Add the paprika powder and mix well. Be careful that the paprika powder doesn´t burn.
  6. Add the meat and sear from all sides, then reduce temperature and wait until it absorbs water. Pour stock until the meat is well covered, add majoram, squashed garlic, salt, pepper and cook at medium temperature until the sauce reduces to its minimum while stirring every few minutes. Our grandfather also used to add a slash of vinegar. Just before it starts scorching fill up with stock again. Repeat this process 3 to 4 times until the onions are not visible anymore and there is a homogeneous, intense paprika sauce. When the meat is very soft and almost falls apart the Goulash is ready. This usually takes at least 90 minutes, but can also take up to 4 hours, depending on the meat and the quantity.
  7. Season the Goulash with salt, pepper and if you wish some more hot paprika powder
  9. Cut 6 rolls in small cubes and fry in butter until golden
  10. Slice the rest of the rolls
  11. Mix the milk, eggs and flour and pour over the sliced rolls. Mix everything well to a loose dough
  12. Add the roasted roll cubes and mix well. Let rest for 30 minutes.
  13. Boil up 3-4 litre of water.
  14. In the meantime put a portion of the dough on a piece of cling film and form with it a round, longish rolls (5-6 cm diameter). Tie up the ends.
  15. Wrap the rolls with aluminium foil and tie up the ends. Sting small holes into the foil and add to the boiling water.
  16. Let the dumplings boil for 50-60 minutes. After taking out the dumplings, remove the foil and cut them into slices. Serve with the Beef Goulash when still hot.


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