Slovak Beef Goulash with Dumplings

A delicious and traditional Beef Goulash with Dumplings. Imagine the possibilities...


Beef Goulash:

  • 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
  • Salt
  • 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
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