Czech Goulash With Bread Dumplings

"The goulash is easy. The dumplings are a bit of work to put together. You can chose to serve it with bread instead."
 
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Ready In:
1hr 40mins
Ingredients:
17
Serves:
6
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ingredients

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directions

  • Goulash:

  • Sauté onion and garlic in shortening until translucent.
  • Add meat with spices and sauté till brown.
  • Add water; simmer, covered, until meat is tender, about 1 hour.
  • Add finely grated potato into the meat and simmer 5 minutes stirring often.
  • Serve with dumplings or bread.
  • Dumplings:

  • Mix together beaten egg, milk, flour, baking powder and salt until smooth.
  • Add bread cubes to batter and mix well.
  • Make two small loaves.
  • Drop into large pot of vigorously boiling water. Cook 10 minutes, then roll dumpling over and cook an additional 10 minutes. Remove immediately from water and cut ends off to release steam.
  • Cut into 1/2 inch slices and serve.

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Reviews

  1. This is a very true Czech Goulash, just like you get in Prague. Our family prefers it with pork, nothing too lean, we usually use pork shoulder steaks or pork sirloin steaks. It is heavy on the caraway flavour. For the dumplings, we use fresh caraway rye, torn into very tiny pieces, no crusts. Quantity depends on the size of the slices, you need 3-4 cups of bread bits. If you like a tomato flavoured goulash then try Hungarian goulash.
     
  2. worst one i have ever tasted.
     
  3. BLAND, takes a long time and not like any goulashes that I have ever seen in the Czech Republic. Don't waste your time.
     
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Tweaks

  1. Use a fatty cut of pork and use caraway rye bread in the dumplings.
     

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