Beef Goulash with Dumplings
There’s something especially satisfying about a pot of Beef Goulash with Dumplings simmering on the stove when the weather turns cool. Tender chunks of beef cook slowly in a rich, savory sauce seasoned with paprika, onions, and warming spices, developing the kind of deep flavor that makes homemade comfort food so memorable. Add soft, fluffy dumplings that soak up that delicious sauce, and you’ve got a hearty, satisfying dinner that’s worth slowing down for.
What makes this beef goulash recipe particularly appealing is how simple ingredients come together to create something far greater than the sum of their parts. It’s a wonderful choice for relaxed weekend cooking, family dinners, or preparing a comforting meal ahead of a busy week. Serve it straight from the pot, gather everyone around the table, and enjoy a dish that proves great comfort food doesn’t have to be complicated.
Why This Beef Goulash with Dumplings Works
The secret to great beef goulash is building flavor one step at a time. Slowly caramelized onions create a rich, slightly sweet foundation, while Hungarian paprika adds warmth, depth, and the distinctive flavor that makes goulash so satisfying. As the beef simmers, it becomes tender and absorbs the savory flavors of the sauce. A touch of vinegar helps balance the richness, keeping the finished dish from feeling too heavy.
The homemade dumplings complete the experience. Rather than cooking separately, they steam directly over the simmering goulash, becoming light and fluffy while absorbing some of the aromatic flavors below. The result is a comforting, satisfying meal that brings together tender beef, rich gravy, and soft dumplings in every serving.
Ingredients
Goulash
- 2 Tbsp Olive Oil
- 2 large onions, thinly sliced (about 4 cups sliced onions)
- 1 Tbsp sugar
- 5 Catch a Fire Jalapeno Garlic cloves, minced (about 1 Tbsp)
- 1 Tbsp caraway seeds, toasted and ground
- 3 teaspoon spicy Hungarian paprika
- 2 Tbsp minced fresh marjoram or oregano (or 1 Tbsp of dried)
- 1 teaspoon minced fresh thyme (or 1/2 teaspoon dried)
- 1 bay leaf
- 3 Tbsp tomato paste
- 2 Tbsp balsamic vinegar
- 4 cups chicken stock
- 2 1/2 pounds chuck roast, cut into 2-inch cubes (trimmed of excess fat)
- 1 teaspoon Peppers of Key West Macho Beefy Steak Seasoning
- 1/4 teaspoon freshly ground black pepper
Dumplings
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon Peppers of Key West Macho Beefy Steak Seasoning
- 3/4 cup milk
- 2 Tbsp melted butter
Directions:
- Heat the olive oil in a large sauté pan on medium high heat. Add the onions, sprinkle with sugar, and cook, stirring often, until the onions are browned and caramelized, about 20 minutes. If the onions at any point look like they are drying out in the pan, lower the heat. Add the minced Catch a Fire Jalapeno Garlic and ground toasted caraway seeds and cook a minute more.
- Sprinkle with the paprika and toss to coat. Stir in the marjoram, thyme, and bay leaf. Cook for another minute, until fragrant.
- Stir in the tomato paste. Add the vinegar and stock and deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the cubed beef and sprinkle with Peppers of Key West Macho Beefy Steak Seasoning. Bring the whole mixture to a boil on high heat, then lower the heat to low to maintain a simmer. Cover and cook until the beef is falling apart tender, about 1 1/2 hours, stirring occasionally. Add more Peppers of Key West Macho Beefy Steak Seasoning to taste.
- To prepare the dumplings, sift together the cake flour, baking powder and Peppers of Key West Macho Beefy Steak Seasoning. Combine with the milk and melted butter, mixing lightly. After the stew has cooked until tender in step 3, drop the dumpling batter by (heaping) teaspoonfuls into the simmering stew. Cover and cook for 15 minutes.
- Once you have covered the pan, do not uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead. After 15 minutes, test the dumplings with a toothpick. If the toothpick comes out clean, the dumplings are done.
