Austrian Gulasch (goulash) with Semmelknödel (bread dumplings) recipe | Traditional, but not

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth offers a lighter option, while bouillon is economical.

stale bread

🥗Healthier: whole grain bread

💰Cheaper: fresh bread

Whole grain adds fiber, while fresh bread can be used if stale is unavailable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

Heat oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add cubed beef and brown on all sides, about 8-10 minutes.

Mix in tomato paste, paprika, and caraway seeds, cooking for 2-3 minutes.

Pour in beef broth and add bay leaves, salt, and pepper.

Bring to a boil, then reduce heat and simmer for 1.5-2 hours until beef is tender.

Prepare Semmelknödel by combining flour, milk, butter, and stale bread in a bowl.

Form mixture into dumplings and let rest for 15 minutes.

Boil water in a large pot and gently drop in dumplings, cooking for 15-20 minutes until they float.

Remove dumplings and drain well before serving with gulasch.

Cooking Techniques

Spice Level:

Allergens