Beef goulash with herb dumplings

It doesn't get better than this traditional Hungarian favourite when it comes to battling the winter chills, especially when beef goulash includes homemade herb dumplings

  • 1 hr 15 mins cooking
  • Serves 6
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Beef goulash
  • 2 tablespoon vegetable oil
  • 1.5 kilogram chuck steak, cut into 3cm pieces
  • 2 large onions, sliced
  • 2 tablespoon sweet paprika
  • 1/4 cup plain flour
  • 2 tablespoon tomato paste
  • 400 gram can chopped tomatoes
  • 1 litre beef stock
  • fresh thyme sprigs, to serve
Herb dumplings
  • 1.5 cup self-raising flour
  • 60 gram butter, chopped
  • 2 teaspoon thyme leaves
  • 1 tablespoon parsley, chopped
  • 1/2 - 1/3 cup milk


Beef goulash
  • 1
    Preheat oven to 180°C. Heat half the oil in a large pan on high. Add the meat in batches and cook for 3-4 minutes until well browned. Remove from the pan.
  • 2
    Heat the remaining oil in the same pan, add onions and sauté for 2-3 minutes until lightly browned. Add the paprika and sauté for 1 minute.
  • 3
    Return the meat to the pan, sprinkle with flour and cook, stirring, for 1-2 minutes. Add the tomato paste, chopped tomatoes and stock. Bring to the boil, then transfer the mixture to a 2-litre casserole dish. Cover with a lid and bake for 50 minutes.
  • 4
    Remove the goulash from the oven and increase the temperature to 220°C. Place the dumplings over the goulash and brush with a little extra milk. Bake uncovered for 12-15 minutes until the dumplings are golden and cooked through. Garnish with fresh thyme leaves.
Herb dumplings
  • 5
    For the herb dumplings, sift the flour into a bowl, rub in the butter with your fingertips, then using a round-bladed knife, stir in the herbs and enough milk to form a soft dough. Transfer the dough to a lightly floured surface and knead briefly until smooth. Press out the dough to 1cm thick and cut into 5cm rounds.


  • Steps 1-3 can be completed a day ahead and kept in the fridge – simply reheat in the oven, add dumplings and bake as directed.

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