Hungarian Veal Goulash With Dumplings Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat and brown the veal cubes on all sides. Remove the veal from the pot and set aside.
• STEP 2.In the same pot, add onions and garlic and cook until softened. Add paprika and caraway seeds and cook for another minute.
• STEP 3.Return the veal to the pot and add beef broth, tomatoes, and bay leaves. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the veal is tender.
• STEP 4.While the goulash is simmering, prepare the dumplings. In a mixing bowl, combine flour, baking powder, salt, and milk. Mix until a sticky dough forms.
• STEP 5.Drop spoonfuls of the dough into the simmering goulash. Cover and cook for 10-15 minutes, or until the dumplings are cooked through.
• STEP 6.Serve the Hungarian Veal Goulash with Dumplings hot, garnished with fresh parsley. Enjoy!

Cooking Tips

• For extra flavor, you can marinate the veal cubes in paprika, garlic, and olive oil overnight before cooking.
• Adjust the amount of paprika according to your preference for spiciness.
• If the goulash is too thick, you can add more beef broth or water to thin it out.
• To make the dumplings fluffier, avoid overmixing the dough. It should be sticky but not too wet.
• You can also serve the goulash with a side of sour cream for added creaminess.

Storage and Serving

• Leftover goulash can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the goulash on the stovetop over low heat, adding a splash of water or broth to prevent it from drying out.
• Serve the goulash with fresh bread or steamed rice for a complete meal.
• Garnish with additional fresh parsley before serving for a pop of color.