Beef Goulash with Suet Dumplings
A warming Central European stew of tender braised beef, caramelized onions, and aromatic paprika, simmered for two hours until deeply flavorful. Topped with fluffy steamed suet dumplings that absorb the rich sauce. Finished with fresh parsley and served hot as a complete, satisfying one-pot meal.
Ingredients
- 1 ¾ lb beef, diced, diced
- 2 large onions, chopped
- 2 tbsp paprika, ground
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups beef stock
- 2 whole bay leaves
- 2 large carrots, diced
- 2 cups self-rising flourall-purpose flour plus baking powder250g flour + 2.5 tsp baking powdergluten_free_removedadds gluten
standard flour substitute
- 1 pinch salt
- 4 ½ oz suetbeef drippings or lard1:1vegetarian_removed
traditional fat substitute
- 10 tbsp water
- 3 tbsp parsley, chopped
Instructions
- 1
Heat a large pot over medium heat and add the diced beef, browning it all over in batches to avoid overcrowding.
- 2
Set the browned beef aside, then add the chopped onions to the same pot and cook until soft and golden.
- 3
Return the beef to the pot and stir in the paprika, minced garlic, tomato paste, beef stock, and bay leaves.
- 4
Bring to a boil, then cover and simmer on low heat for about 2 hours.
- 5
Add the diced carrots during the last 30 minutes of cooking and continue to simmer.
- 6
While the goulash cooks, make the dumplings by mixing the self-rising flour, salt, and suet in a bowl.
- 7
Gradually add water until a dough forms, then roll the dough into palm-sized balls.
- 8
Gently place the dumplings on top of the goulash, cover the pot, and steam for about 20 minutes until puffed up and cooked through.
- 9
Serve the goulash hot with the dumplings, garnished with chopped parsley.
Tips
Brown the beef in batches to develop a deep crust and rich flavor, rather than steaming it in an overcrowded pot.
The dumplings can be prepared and shaped a few hours ahead, then refrigerated until ready to cook.
If the goulash seems thin after simmering, leave the lid off during the final minutes to reduce and concentrate the sauce.
Good to Know
Cool completely and refrigerate up to 3 days. Reheat gently on the stove with a splash of water if needed. Freezes well up to 2 months.
Prepare the goulash up to the point of adding dumplings the day before and refrigerate. Reheat gently before adding dumplings and steaming. Shape dumplings a few hours ahead and refrigerate.
Ladle into bowls with the dumplings arranged on top. Garnish generously with fresh parsley. Serve immediately while piping hot.
Common Mistakes
Do not skip the browning step to avoid losing the deep, savory crust that develops caramelized flavors.
Do not overcrowd the pot when browning beef to avoid steaming the meat instead of browning it.
Do not add dumplings too early to avoid them becoming waterlogged; add them during the final 20 minutes only.
Do not open the pot frequently while dumplings steam to avoid releasing heat and causing them to collapse.
Substitutions
Gluten-Free Swaps
standard flour substitute
General Alternatives
traditional fat substitute
lighter alternative