Servings: 6
Prep time: 25 minutes
Total time: 3 hours and 30 minutes
Ingredients
for the goulash:
6 tablespoons|85 ml olive oil
2 pounds|915 grams boneless beef chuck, cut into ½ inch pieces
kosher salt and freshly ground black pepper, to taste
½ cup|75 grams all-purpose flour
2 medium yellow onions, chopped
4 medium carrots, peeled and chopped
2 tablespoons|13 grams smoked sweet paprika
2 teaspoons|4 grams caraway seeds
¼ teaspoon cayenne pepper
3 garlic cloves, minced
1 tablespoon|17 grams tomato paste
1 cup|240 ml red wine
6 cups|1500 ml beef stock
1 bay leaf
flat-leaf parsley, finely chopped
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for the potato dumplings:
3 russet potatoes (about 1 ½ pounds|700 grams), peeled and roughly chopped
½ cup|70 grams all-purpose flour
½ cup|120 grams sour cream
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
¼ cup|60 ml olive oil
Directions
- Make the goulash: In a large bowl, season the beef all over with salt and pepper. Add the flour and toss to coat.
- Heat 3 tablespoons of olive oil in a large saucepan over medium-high. Working in batches, cook the beef, turning as needed, until browned all over, 3 minutes per batch. Using a slotted spoon, transfer the beef to a bowl and set aside.
- Add the remaining 3 tablespoons of olive oil to the pan. Add the onions and cook until golden and caramelized, 6 minutes. Add the carrots and cook until soft, about 5 minutes more. Add the paprika, caraway seeds, cayenne, and garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook until it starts to darken, about 1 minute. Pour in the wine and cook until it has reduced by half, about 2 minutes. Add the reserved beef, the beef stock, and the bay leaf. Bring to a boil, then reduce the heat to maintain a simmer. Cook, stirring occasionally, until the meat is falling apart, about 1 ½ hours.
- Make the dumplings: Place the potatoes in a large saucepan and cover with water. Bring to a boil, then reduce the heat to maintain a simmer. Cook until soft, 15 minutes. Drain and transfer to a large bowl until cool enough to handle.
- Process the potatoes through a ricer (or if you don’t have a ricer, mash them) and into a large bowl. Add the flour, sour cream, salt, pepper, and eggs and mix well. Shape into 12 (2 ½ ounce) balls and place on a parchment paper-lined baking sheet. Refrigerate for 30 minutes to set.
- Heat half of the olive oil in a large skillet over medium-high. Add half of the dumplings and cook, flipping once, until golden, about 3 to 4 minutes. Transfer to a plate and repeat with the remaining oil and dumplings.
- To serve, place 2 dumplings in a bowl. Ladle a few scoops of goulash over the top and garnish with the parsley.
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