HUNGARIAN DUMPLINGS FOR GOULASH RECIPES

Name: Hungarian Beef Goulash with Sour Cream and Chive Dumplings (Cooking for 2)
Prep time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 1 tablespoon olive oil; 12 oz top sirloin steak, cut into 1-inch cubes; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 slices bacon, chopped; 1/2 cup chopped onion; 3/4 cup chopped red bell pepper; 1 tablespoon Muir Glen™ organic tomato paste; 1 clove garlic, finely chopped; 1 tablespoon sweet paprika; 1 1/2 cups Progresso™ beef-flavored broth (from 32-oz carton); 2/3 cup Original Bisquick™ mix; 1/3 cup sour cream; 2 tablespoons milk; 1 tablespoon chives; 1/4 cup sour cream

HUNGARIAN BEEF GOULASH WITH SOUR CREAM AND CHIVE DUMPLIN…

Hungarian Beef Goulash with Sour Cream and Chive Dumplin… image

Tender cubes of beef are cooked in a hearty sauce of onions and peppers, seasoned with sweet Hungarian paprika and topped with dumplings rich with sour cream and chive flavor.

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 30 minutes

Yield 2

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
12 oz top sirloin steak, cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
2 slices bacon, chopped
1/2 cup chopped onion
3/4 cup chopped red bell pepper
1 tablespoon Muir Glen™ organic tomato paste
1 clove garlic, finely chopped
1 tablespoon sweet paprika
1 1/2 cups Progresso™ beef-flavored broth (from 32-oz carton)
2/3 cup Original Bisquick™ mix
1/3 cup sour cream
2 tablespoons milk
1 tablespoon chives
1/4 cup sour cream

Steps:

In 10-inch skillet, heat oil over medium-high heat. Season steak with salt and pepper; add to skillet. Cook 2 to 3 minutes, turning cubes, until lightly brown on all sides. Transfer to plate; reduce heat to medium.
Add bacon to skillet; cook and stir 2 to 3 minutes, until just beginning to brown. Add onion, bell pepper, tomato paste and garlic; cook about 5 minutes, stirring occasionally, until vegetables soften. Add paprika; cook about 1 minute or until fragrant. Add broth; reduce heat to medium. Cook 5 minutes.
Meanwhile, in small bowl, stir Bisquick™ mix, 1/3 cup sour cream, the milk and chives.
Add browned beef to goulash. Drop dumpling dough in 6 generous tablespoonfuls on top. Reduce heat to medium-low; cover. Cook 8 to 10 minutes or until dumplings are cooked through. Serve with 1/4 cup sour cream on the side.

Nutrition Facts : Calories 800 , CarbohydrateContent 57 g, CholesterolContent 140 mg, FatContent 4 , FiberContent 11 g, ProteinContent 50 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 1990 mg, SugarContent 11 g, TransFatContent 1/2 g

TRADITIONAL HUNGARIAN GOULASH RECIPE - AUTHENTIC ...

Traditional Hungarian Goulash Recipe - Authentic ... image

Goulash (Gulyas) is the most famous Hungarian dish in the world and one of the country's national dishes. This is a very traditional beef goulash recipe made with simple ingredients like meat, peppers and root vegetables elevated to perfection by the use of Hungary’s most famous spice: paprika. Goulash can be made with beef or pork but the traditional way of making it is with beef. Originally this was the signature dish of the herdsmen on the Hungarian Great Plain (puszta), the "Hungarian cowboys" who used to live a nomadic lifestyle and would cook it over the fire in a cauldron. Making the dish also goes hand-in-hand with drinking Bull's Blood, Hungary’s most iconic red wine. There is something about getting smoky while standing around a huge kettle of goulash that’s slowly cooking over a wood fire while sharing a bottle with your best friends that makes you feel fulfilled and happy. Stories start flowing, and playful teasing and bantering follows. That’s what goulash is about: friends, laughter, drinks and flavorful food.Hungarian paprika is the signature flavor in most famous Hungarian dishes. It is very different than let’s say Spanish paprika. Hungarian paprika is naturally dried under the summer sun, whereas its Spanish counterpart is smoked over a wood fire. As a result, Hungarian paprika is known for its rich and intense red peppery flavour and is essential to give this dish an authentic flavor. Jó étvágyat!This recipe is courtesy of Aurel Pop

Provided by HulkApps.com Collaborator

Total Time 2 hours 45 minutes

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Yield 10

Number Of Ingredients 21

Ingredients

2 lbs. beef shoulder, cut into ½ inch cubes
2 cups low-sodium beef broth
2-3 tomatoes, diced
2 red bell peppers, de-seeded and cut into half rings
¾ lb. carrots (about 2-3 large carrots), peeled and cut into rounds
½ lb. parsley roots (about 2-3 parsley roots), peeled and cut into rounds (or parsnips)
½ lb. celeriac, peeled and cut into ½ inch cubes
1 lbs. potatoes, peeled and cut into ½ inch cubes
1 large onion, roughly chopped
5 cloves garlic, crushed and roughly chopped
3-4 sprigs of fresh parsley leaves, tied together
4-5 cups hot water
1 tbsp paprika seed oil
1 tbsp goulash paste
2 ½ tbsp. Hungarian smoked paprika
1 ½ tsp ground caraway seeds
2 tsp freshly ground black pepper
2 dried bay leaves
½ tbsp salt
½ cup fresh parsley, finely chopped
100g csipetke - pinched pasta

Steps:

In a cast iron Dutch oven, heat the paprika seed oil, then add the onions and cook for 8 minutes. Stir often so they don’t burn. If they start browning, add a tablespoon of water.
Stir in caraway seeds, black pepper and bay leaves, and cook for 2 more minutes.
Remove the pot from the heat, and sprinkle paprika all over the onions. Stir often! (Burnt paprika is bitter.)
Add beef cubes and garlic. Stir well until each piece is coated with paprika gravy. Reduce the heat to medium and cook for 2-3 minutes, or until the beef cubes start browning.
Mix in tomatoes, peppers and the remainder of the broth (1 ½ cup). The broth should cover the meat and vegetables by an inch or two. If it doesn’t, add hot water.
Reduce the heat to low, cover the Dutch oven, and let it simmer for an hour and a half.
Add the root vegetables (carrots, parsley, celeriac and potatoes) and the tied parsley leaves to the pot. Add 4-5 cups of hot water to cover by an inch or two.
Season with salt, and bring the soup to a boil over high heat. When it starts boiling, reduce the heat to medium, and cook for 15 minutes uncovered.
Add the csipetke and boil for another 10-15 minutes. Taste and adjust saltiness.
Serve goulash hot with fresh bread. You can sprinkle with chopped parsley.

Nutrition Facts : ServingSize 10,

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