| Level: | Easy |
| Total: | 2 hr 45 min |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 2 pounds beef chuck, cut into 1-inch pieces
- Kosher salt and freshly ground black pepper
- 1/4 cup canola oil
- 1 large onion, thinly sliced
- 4 carrots, diced
- 4 cloves garlic, minced
- 2 tablespoons sweet paprika
- 1 tablespoon tomato paste
- 1 teaspoon caraway seeds
- 4 cups beef broth
- One 28-ounce can chopped tomatoes
- 1 teaspoon Worcestershire sauce
- 2 bay leaves
- 1/2 cup all-purpose flour
- 1/4 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper
- 1/2 cup whole milk
- 2 large eggs
- 12 ounces stale bread, cut into 1/2-inch cubes
- 6 ounces Gruyere or Swiss cheese, shredded
- 3 scallions, finely chopped
- Chopped fresh parsley or scallions, for garnish, optional
Instructions
- For the goulash: Preheat the oven to 250 degrees F.
- Sprinkle the beef with 1/2 teaspoon salt and a few turns of pepper. Heat a Dutch oven over medium-high heat and coat with the oil. When the oil is shimmering, sear the beef all over in batches until deep brown, about 4 minutes per batch. Transfer the beef to a bowl and set aside.
- Add the onions and cook, scraping up any meat bits from the bottom of the pan, about 3 minutes. Add the carrots, garlic and a pinch of salt and saute until the onions are translucent, about 5 minutes. Add the paprika, tomato paste and caraway and stir to combine; cook for 2 minutes. Add the beef back to the pan, then add the broth, chopped tomatoes, Worcestershire sauce and bay leaves and stir to combine. Bring to a boil, then reduce to a simmer. Cover, transfer to the oven and cook until the beef is tender and can be broken down with a spoon but still maintains its shape, about 2 hours.
- For the bread dumplings: Meanwhile, whisk together the flour, nutmeg, 3/4 teaspoon salt and a few turns of pepper in a small bowl. Whisk together the milk and eggs in a large bowl. Add the bread cubes, cheese and scallions to the egg mixture and stir to combine. Mix in the flour mixture. Let the dumpling mixture sit for 15 minutes.
- Bring a large pot of salted water to a boil. Using a 1/3-cup ice cream scoop, form firmly packed balls of the dumpling mixture. Add them to the pot and boil until cooked through, 15 to 20 minutes.
- Spoon the goulash into bowls and add a dumpling or two to each. Top with chopped parsley or scallions if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 531 |
| Total Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 42 g |
| Cholesterol | 139 mg |
| Sodium | 1180 mg |
Reviews
Made this recipe and it was ok. I did not make the dumplings as I read reviews and they didn’t seem positive. The flavor was more of a beef stew nothing to rave about.
So first let me say I hardly ever have issues with a recipe. That being said…I never make bread dumplings of any kind, not usually my thing, but I did decide to try and make these. Not successful. I was prepared for them to fall apart, and even adding more moisture, they still did. Perhaps it was my bread? I bought a hearty bakery boule earlier in week. At any rate, I did put the rest on top of stew, covered and let simmer to cook them. Some spread out and I was picking little pieces of bread out. All in all, STILL a good recipe because the goulash was delish. Son didn’t care for it, but we loved it. A very tomato style base, and a bit diff from the normally more stew-like goulash with gravy I’ve had in the past. I will def make again, sans bread dumplings. To those who criticize all these cooks/chefs saying a recipe isn’t a real “…” without a certain ingredient, I wish they’d stop and realize that they’re all putting their own twist on a classic. If we wanted the same old usual recipe, we’d check out our 1970’s cookbooks and be done. It’s nice to change things up and Molly is always a breath of fresh air when you watch her.
For those struggling with the dumplings: mix the ingredients well and let them sit for at LEAST 15 minutes, and pack them super tight. I also recommend buying an Italian loaf of bread from the bakery, tearing it up in a bowl and letting it sit out for a day. Gotta use sturdy bread for good dumplings!
This felt more like a stew flavor than goulash I’ve had in the past. I also attempted the dumplings twice and failed although 2nd attempt was better than the first. Once they were in the boiling water they basically just fell apart so I ended up throwing them away. Not my best meal but flavor from goulash was good.
Since getting Discovery Plus, I have discovered Molly Yeh. Wish I’d had her recipes when we first returned from living more than 10 years in Eastern Europe. This goulash recipe is like Hungarian or Romani Goulash we had in Slovakia. Since my husband is from Brazil and prefers his goulash over rice, I thickened it a bit with roux. Hubby told me not to make American stew or Americanized Hungarian Goulash but this from now on. I put my goulash over homemade cheddar biscuits…yum! Next time, I want to make knedlíky, czech/slovak dumplings to go with the goulash, just like we’d eat in Slovakia. BTW, I hope that the Food Network appreciates what a gem they have in Molly.
I’ve made this twice now – first time, everything came out beautifully – no problem with the dumplings. The second time, my dumplings did fall apart. I tested two in boiling water and they just wouldn’t hold together. I tested one in a steamer basket and it turned out great – only needed to steam about 8 – 10 minutes. I also tested one just by dropping it in the goulash uncooked and this is the method I chose to finish the rest of them. The second time, I chose a crockpot instead of the oven and just dropped the raw dumplings in, put the lid on and let it cook another 30 minutes. I think the dumpling recipe is a little large in comparison to the rest of the dish so you could get away with scaling back on that. (Also added a chopped red bell pepper because I had one that needed to be used up.) Great cold weather meal!
Amazing recipe ! I Caramelized the onions for at least 3 hours which developed a stronger rich flavor base.
I really liked this recipe. Sometimes stews with beef can be very heavy, but this one was hearty without being too heavy. I made a few adjustments. I used 2 carrots and 2 parsnips for some flavor boost. Then I used 1-24 oz jar of roasted red pepper and garlic red sauce and 2 cups of beef broth. Some goulash recipes call for roasted red peppers and I did not have plain tomato sauce so I thought this was a good adjustment l. I followed other reviews to cut down the beef broth, which worked great. I also made homemade rosemary ciabatta as the dipper instead of the bread dumplings. Overall, great recipe!
Spent a lot of money on the cheese for theses bread dumplings, totally fell apart in the water not a happy camper!! Won’t be making those bread dumplings again
Not impressed…won’t be making this recipe again. We found it very thin, not much flavor…much better goulash recipes out there (Americas Test Kitchen has a better tasting recipe IMO). I personally don’t like damp bread – so I can’t eat stuffing, bread pudding etc So I didn’t make the bread ‘dumplings’…I made homemade spaetzle instead.