Wiener Saftgulasch (Rindsgulasch) mit Semmelknödeln

beef

💰Cheaper: pork

Pork is often less expensive than beef.

semolina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose is more economical.

For the dumplings: Place bread cubes in a large bowl. Heat milk and butter together and pour over the cubes.

Peel the onion, dice it, and sauté in a bit of butter or oil until golden brown. Let it cool slightly and add to the bread cubes.

Whisk the eggs with the herbs and add to the bread mixture. Season with salt and pepper and let sit for about 15 minutes to absorb the milk.

Knead the mixture well and form into equal-sized dumplings. Chill in the refrigerator for about 10 minutes to firm up.

Bring a pot of water to a boil (enough for the dumplings to float without touching the bottom). Reduce heat and cook dumplings for about 10-15 minutes until they float. Remove with a slotted spoon and drain.

For the goulash: In a large pot, heat the butter and brown the beef cubes in batches.

In a separate pan, heat a bit of butter and sauté the diced onions until translucent. Add the onions to the beef.

Stir in the tomato paste (for a more intense flavor, add it before the onions). Deglaze with vegetable broth, add bay leaves and rosemary, cover, and bring to a boil.

Reduce heat to medium and simmer for 1.5 hours, checking liquid levels and adding hot water or broth if needed.

When the meat is tender, mix sour cream with flour (or use water instead), add a bit of goulash liquid, and stir into the goulash. Season with salt, pepper, and paprika to taste.

Serve goulash hot with dumplings.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens