A delicious and traditional Beef Goulash with Dumplings. Imagine the possibilities...
- 3 onion
- 3 tablespoons lard or oil
- 500-600g beef (shank or shin)
- 2 teaspoon paprika
- a pinch of hot paprika (optional)
- ½ teaspoon cumin
- 2 tablespoons flour
- ½ teaspoon marjoram
- 2-3 cloves garlic
- 300g Coarse Flour
- 1 Teaspoon baking powder
- 1 Egg
- 150ml Milk
- Heat lard or oil, add finely chopped onion and stir-fry until soft. Add diced meat, and fry until the meat is brown. Stirring constantly, boil off any excess water.
- Remove the meat from heat, add paprika, stir, and immediately pour in a bit of hot water or broth. Place the pot back on the stove, add salt, cumin, and simmer covered until almost completely soft.
- Boil excess water, sprinkle with flour, fry briefly, add a bit of water, and let simmer until soft. Season with marjoram, crushed garlic with a pinch of salt, and simmer briefly.
- To prepare the dumplings: sift flour with baking powder, add egg, salt, pour in milk and make smooth, not very thick dough. Place the dough on a cutting board, spread it, and use a knife to cut off small pieces, letting them fall directly into boiling salted water. Let the dumplings rise to the surface then strain and drain them.
- Serve with white-bread dumpling, garnished with onion rings