Goulash and Dumplings

Christine Schnepp


Made this tonight for the family for dinner. Definitely a keeper so I thought I would share. I had found a similar version of this recipe and made some changes. It was very tasty and great comfort food for the chilly weather. Enjoy!


★★★★★ 1 vote

20 Min
1 Hr 30 Min



  • ·
    2 lbs super trim stew meat
  • ·
    3 lg russet potatoes, diced
  • ·
    3 bay leaves
  • ·
    2 tbsp olive oil
  • ·
    1 onion; diced
  • ·
    3 garlic cloves;minced
  • ·
    2 tbsp paprika
  • ·
    1 tbsp sugar
  • ·
    4 cups chicken stock
  • ·
    2 tbsp marjoram; dry, crushed
  • ·
    1 tsp thyme; minced
  • ·
    3 tbsp tomato paste
  • ·
    2 tbsp balsamic vinegar dressing
  • ·
    salt and pepper
  • ·
    4 tbsp all purpose flour
  • ·
    1-2 dashes of cayenne pepper
  • ·
    1 tbsp toasted caraway seeds;ground
  • ·
    2 cups water

  • ·
    2 cups cake flour
  • ·
    3/4 cup milk
  • ·
    2 tsp baking powder
  • ·
    2 tbsp melted butter
  • ·
    1 tsp salt

How to Make Goulash and Dumplings


  1. In a large pot add stew meat, bay leaves, 2 cups of water,salt and pepper to taste and cook uncovered on medium for 35 minutes. Continue to check and stir. Turn temp to low.
  2. In a separate pan add olive oil, onions, and sugar. Saute until caramelized. Add garlic and caraway seeds and cook for another minute. Next add paprika, marjoram, cayenne, and thyme. Saute for another minute then add the tomato paste De-glaze with vinegar and chicken stock. Remove from heat and add to the pot with your stew meat simmering. Turn heat up until mixture comes to a boil then down to medium low.
  3. In a small glass/bowl add flour and any leftover stock and stir until lumps are gone. (you can use water also). Pour into the goulash and stir until it thickens. Cover and simmer for another 30 minutes. Remove lid and add diced potatoes. Stir and cover.
  4. Stir all the dumpling ingredients together in a bowl. Make dough into small balls and place on top of the goulash. Cover and cook for 15 minutes. Do not remove lid during this process. Use a tooth pick to make sure dumplings are done before removing from heat (toothpick should be clean when removed). Stir dumplings into goulash and serve.
  5. ***I toasted and ground my own caraway seeds. Add more salt and pepper at the end of the recipe if needed.

Printable Recipe Card

About Goulash and Dumplings

Course/Dish: Beef Beef Soups

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