Beef goulash with light, fluffy dumplings.
What better on a chilly day than a plate of steaming hot beef stew with light, fluffy dumplings?
The dumpling recipe comes from my friend Elizabeth who brought it back with her from a summer in Prague.
Elise Bauer
The combination is a knock-out!
Rich, flavorful, spicy beef stew balanced with light dumplings.
Beef Goulash with Dumplings
verify you are using fresh, flavorful paprika!
Elise Bauer
Old paprika can lose its flavor.
If the onions at any point look like they are drying out in the pan, lower the heat.
Add the minced garlic and ground toasted caraway seeds and cook a minute more.
Sprinkle with the sweet and spicy paprikas and toss to coat.
Stir in the marjoram, thyme, and bay leaf.
Cook for another minute, until fragrant.
Scrape up any browned bits from the bottom of the pan.
and sprinkle with salt and pepper.
Cover and cook until the beef is falling apart tender, about 1 1/2 hours, stirring occasionally.
Add more salt and pepper to taste.
To prepare the dumplings, whisk together the cake flour, baking powder and salt.
Combine with the milk and melted butter, mixing lightly.
Cover and cook for 15 minutes.
after you snag covered the pan, donotuncover while the dumplings are cooking!
In order for them to be light and fluffy, they must steam.
If you uncover the pan, the steam will escape and the dumplings will boil instead.
After 15 minutes, test the dumplings with a toothpick.
If the toothpick comes out clean, the dumplings are done.
