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Hungarian Goulash (With Dumplings)

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“I used to make this for my roommate and myself, and she loved it - now, it's my comfort food, especially in the wintertime. Remember to use a stock-pot - this makes a lot.”

Ingredients Nutrition


  1. Warm the oil in the stock pot over medium heat.
  2. Add the onions and the garlic, stirring for about five minutes.
  3. Add the beef, and cook until mostly brown (it'll continue to cook in the stew).
  4. When the meat is mostly brown, add the can of tomatoes, the paprika, the water, and cubes of beef bouillon (I suggest crumbling it before hand).
  5. Cover and increase heat until it boils.
  6. When it boils, decrease heat to a simmer, cover, and let simmer for 1.5-2 hours.
  7. Add the bell peppers and potatoes.
  8. Let the stew continue to simmer for 20 minutes.
  9. In the meantime, mix the flour, baking powder and salt in a mixing bowl.
  10. Add the milk, and stir thoroughly.
  11. Flour your hands and roll the dough into half-inch balls. It will be sticky!
  12. Drop the balls into the simmering stew, and wait until they rise to the surface.
  13. Enjoy!

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