Traditional Beef Goulash Recipe with Czech Bread Dumplings | feat. Czech Cookbook!

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has lower fat content, while pork can be more budget-friendly.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: parsnips

Sweet potatoes offer more nutrients, while parsnips can be a cost-effective substitute.

Warm up 1.5 cups milk in a bowl in the microwave for about 40 seconds until lukewarm.

Add 1 teaspoon granulated sugar and 1 teaspoon active dry yeast to the milk and mix to dissolve.

Set a timer for 10 minutes to let the yeast proof.

In a KitchenAid mixer, add 3.5 cups Wonder flour.

Break 1 egg into the flour mixture and pour in 350 ml of milk.

Knead the dough on slow speed for about 5-7 minutes.

Add stale bread cubes to the dough and mix until incorporated.

Cover the dough with a clean cloth and let it rest in a warm place to rise.

Chop onions finely and add them to a large casserole pan with a little oil.

Sweat the onions down for about 10 minutes until translucent, stirring occasionally.

Add 4 crushed cloves of garlic to the onions and stir.

Add 2 teaspoons of caraway seeds and 3 teaspoons of paprika to the mixture and mix well.

Add a bit of tomato paste and a pinch of sugar to reduce bitterness.

Add 900 grams of stewing beef to the pot and stir to combine.

Pour in warm water (about two-thirds of 1.9 liters) to the pot and bring to a light simmer.

Cook the goulash for about 1 hour, checking occasionally.

After 1 hour, knead the dough again and divide it into three equal parts, shaping them into long dumpling shapes.

Boil water in a pot and gently drop the dumplings in, cooking for about 10 minutes on one side before flipping and cooking for another 10 minutes.

After about 1.5 to 2.5 hours of cooking, check the tenderness of the beef and add breadcrumbs to thicken the goulash if desired.

Garnish the goulash with raw onion before serving with dumplings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary