ONE POT GOULASH
& DUMPLINGS
By Simbooker on the 27th May 2019
Files & Tags: recipes,index,soups and stews,goat & lamb,chili pepper,tomatoes,dumplings and noodles
The is the best Goulash recipe, the best one pot recipe, and maybe even the best meat stew of all time. Everything is cooked together in one, and it's the most mouth watering, comforting and satisfying meal.
Goulash is just not the same without dumplings. These fluffy balls of dough soak up the sauce and is used to mop up all that delicious gravy. They are spongy, light and airy.
Beef is the most common meat used in Goulash, but I love goat meat and that's what I've chosen for this recipe. I use Beef sometimes too, you can also use pork, veal, lamb, venison, bison whatever you prefer.
ONE POT GOULASH
& DUMPLINGS RECIPE
THE INGREDIENTS
1 Kilo of goat or beef cut into cubes, I prefer bone in for flavour.
8 cups of water (approximate), 2 chicken stock cubes (Telma), If you are using beef- add a beef stock cube either 2 or 1 of chicken and 1 of beef, 2 tbs of PAPRIKA, 2 tbs of tomato paste, 1 tsp of caraway seeds, 5 juniper berries, 2 tbs of red wine, 1 bunch of chopped fresh parsley, 2 bay leaves, salt and pepper to taste (goat needs not much more than a teaspoon and a half altogether of salt) 1 chopped red bell pepper or sweet pepper add the seeds for flavour, 2 onions one chopped and one peeled and sliced down centre, 3 tbs of garlic paste, 1 whole garlic bulb, vegetable oil 7 tbs
8 cups of water (approximate), 2 chicken stock cubes (Telma), If you are using beef- add a beef stock cube either 2 or 1 of chicken and 1 of beef, 2 tbs of PAPRIKA, 2 tbs of tomato paste, 1 tsp of caraway seeds, 5 juniper berries, 2 tbs of red wine, 1 bunch of chopped fresh parsley, 2 bay leaves, salt and pepper to taste (goat needs not much more than a teaspoon and a half altogether of salt) 1 chopped red bell pepper or sweet pepper add the seeds for flavour, 2 onions one chopped and one peeled and sliced down centre, 3 tbs of garlic paste, 1 whole garlic bulb, vegetable oil 7 tbs
THE DIRECTIONS
1. Wash the meat thoroughly, and sprinkle with 1 teaspoon of salt and 2 tablespoons of soy sauce. Rub the salt and soy sauce into the meat. Have the Paprika and Tomato Paste combined together with a quarter cup of water stir together thoroughly
2. Heat about 7 tbs of vegetable oil-or more if needed. Once the oil is hot add the meat. Brown the meat on medium-high heat for about 5-7 minutes, if you need to brown in batches then do so. Once the meat is browned then remove from the pot and set aside the meat. Juices from the meat will be left behind in the pot.
3. Now add the chopped onions, and the garlic paste. If you need to turn down the heat significantly then do so. We are sautéing not burning! Saute for about five minutes.
4. Next add the paprika and tomato paste and saute until the paprika becomes aromatic. You need to cook the paprika/tomato mix down for about another five minutes.
5. Once the paprika has cooked down, add the meat back into the pot. Let the meat soak up the paprika, mix it in well with the spice so it coats the meat
2. Heat about 7 tbs of vegetable oil-or more if needed. Once the oil is hot add the meat. Brown the meat on medium-high heat for about 5-7 minutes, if you need to brown in batches then do so. Once the meat is browned then remove from the pot and set aside the meat. Juices from the meat will be left behind in the pot.
3. Now add the chopped onions, and the garlic paste. If you need to turn down the heat significantly then do so. We are sautéing not burning! Saute for about five minutes.
4. Next add the paprika and tomato paste and saute until the paprika becomes aromatic. You need to cook the paprika/tomato mix down for about another five minutes.
5. Once the paprika has cooked down, add the meat back into the pot. Let the meat soak up the paprika, mix it in well with the spice so it coats the meat
6. Next add the water, about 8 cups to the pot and bring to a rolling boil by turning the heat to high. Now add the stock cubes, the onion whole, the garlic bulb, bell pepper, and boil on high. Goat meat is tough so I boil it on number 7 to 8 the whole time on my stove top. Boiling it softens the meat quicker.
7. After ten minutes add all the remaining ingredients. And add salt and pepper to your taste as it cooks. The water will reduce significantly and you may want to add more water, so keep checking every twenty minutes or so. Of course if you are using beef you can turn down to a gentle low simmer after boiling. If you do this with goat it will take much longer to cook. In the end you are supposed to be left with a rich thick flavourful gravy stew.
7. After ten minutes add all the remaining ingredients. And add salt and pepper to your taste as it cooks. The water will reduce significantly and you may want to add more water, so keep checking every twenty minutes or so. Of course if you are using beef you can turn down to a gentle low simmer after boiling. If you do this with goat it will take much longer to cook. In the end you are supposed to be left with a rich thick flavourful gravy stew.