Ingredients:
1 lb. stew meat in chunks
3 Tblsp. Hungarian paprika
1/4 cup vegetable oil
2 cups onions chopped
1 qt. Beef Stock or water with beef soup seasoning
1 cup red wine
1 Tblsp caraway seed
1 Tblsp peppercorns
4-5 bay leaves
Root Vegetables
1 turnip 1/2 inch dice ( about 1 cup)
3 carrots 1/2 inch dice ( about 1 cup)
Celery root or celery 1/2 inch dice ( about 1 cup)
1 parsnip 1/2 inch dice ( about 1 cup)
3- 4 potatoes 1/2 inch dice (about 4 cups)
Baby Dumpling Dough
1 egg
6 Tbsp. flour
1/8 tsp. salt
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I used chuck but you can use round steak or stew meat. You can make this either with the vegetables or without. Some folks like it just with potatoes and the meat. As in most of my stews I use whole peppercorns and as they cook they get tender. Cut the turnips, parsnips, carrots and celery root or celery and reserve them in a dish till later.
I am using two types of potatoes a russet and 2 Yukon gold potatoes , firm white or red potatoes. The russet tends to break down a bit and helps thicken the Goulash.
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Trim the excess fat off the meat and cut into small chunks or if you want strips.
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When the meat is tender add the potatoes. This is a shot of the potatoes only Goulash |
Cook till the potatoes are done, about 15 minutes. |
Here you may want to add a bit more water or stock to increase the amount of broth. You may also want to add more paprika if you like. |
 Here is what it looks like with the vegetables. |
If you like you can add little baby dumplings. Mix the flour, egg and salt together in a stainless bowl till nice and stiff. Add a little extra flour if necessary.
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I make a long tube with the dough and put it on a cutting board and then cut a little wedge off it and slide it into boiling water. You can do it right into the Goulash if you want. When the dumplings float they are done. |
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Garnish the Goulash with chopped parsley and a couple shakes of paprika.
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Melt the oil or butter in the Dutch oven or large soup pot. 
Add the meat cubes and cook for about 5 minutes stirring.
