Easy Kosher Recipes » Soups » Goulash with dumplings

Goulash with dumplings

Super Delicious

The next dish my wife introduced me to in very creative way. A few years ago, my wife told me that whomever had a birthday in her family could choose what will be the family meal that day, she always requested her grandmother to prepare goulash with dumplings - the traditional Eastern European dish of beef goulash and dumplings and peppers. Very spicy eastern European dish , both delicious and nutritious. The story is told in sorrow because her grandmother died and with her the recipe stayed. So I vividly researched the network until I found a recipe database covering the Hungarian culture to the original recipe site - and thanks to Google for translation. I made some changes to it (they used pork) prepared surprise for her - and to her surprise the recipe was almost entirely accurate!
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Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours


For the Goulash

  • 1 Pound cut into cubes Goulash Meat
  • 2 Chopped Onions
  • 2 Tomatoes
  • 1 Green Peppers
  • 1 Red Peppers
  • Half a Basket Mushrooms
  • 2 Cloves Crushed Garlic
  • As needed Coarse Salt
  • As needed Ground Black Pepper
  • 2 Full Spoonful’s Sweet Paprika

For the Dumplings

  • 7 Ounces Flour
  • 2 Eggs
  • 2 Tablespoons Canola Oil
  • A Pinch Salt


Instructions for the goulash:

  • Dip the tomatoes in boiling water for 5 minutes and remove the skin
  • Cut the tomato sideways (ie not from the tip) and with a spoon, remove the tips
  • Cut the tomatoes into small (1*1 cm) cubes and place in a bowl on the side
  • Rinse off the earth and dirt from the mushrooms and cut off the stalk
  • Slice the peppers into thin strips (1cm width) and place in a bowl on the side
  • In a large pan, with a thick base, heat the canola oil
  • In the same oil, fry the onions and peppers until the onion becomes translucent
  • Add the garlic and fry for another minute while stirring, at this point, return the meat
  • Add the paprika and stir
  • Add water until the meat is covered to the brim
  • Add the tomato – and bring everything to a boil
  • Cook on a very low heat (so that there is minor bubbles and simmer) for about two hours. If the water evaporates, don’t hesitate to add more.
  • Add the mushrooms with salt and pepper to taste and stir
  • Cook for another hour and half until all is tender
  • In the meantime, for the dumplings;

Instructions for the Dumplings:

  • Put the flour, salt and eggs in a mixer
  • Whilst mixing, add a small amount of water until the dough is smooth
  • Wrap the dough in a plastic wrap and let rest for half an hour
  • After half an hour, remove the dough from the refrigerator
  • Boil a pot of water with a teaspoon of oil and a teaspoon of salt
  • With the help of 2 spoons, place pieces of the dough into the boiling water
  • After all the dumplings are in the water, bring it all back to a boil
  • After boiling the water – everything is ready and with a strainer, remove the dumplings
  • Make onion goulash soup and dumplings on a single plate, add a spoon and serve on a wintery day or just for fun…
  • Bon Appetit!

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