Hungarian Goulash with Sourdough Nokerlach Dumplings
Traditional Hungarian beef stew enriched with paprika and slow-cooked until tender, served with fluffy sourdough nokerlach dumplings. This hearty comfort food combines tender chunks of beef, sweet carrots, and aromatic vegetables in a rich paprika-spiced broth. The nokerlach dumplings, made with sourdough discard and seltzer, add a tangy lightness that perfectly complements the robust goulash. Ideal for cold weather meals or family gatherings where warming, stick-to-your-ribs fare is desired.
Ingredients
- 3 tablespoons oil
- 2 large onions, diced
- 3 large carrots, peeled and cut in chunks
- 2 pounds beef stewlamb shoulder1:1different protein
changes flavor profile
- 2 tomatoes, diced
- 1 14.1-oz. can Tuscanini Diced Tomatoes(optional)
- 4 tablespoons Pereg Paprika
- 2 tablespoons Pereg Garlic Powder
- 1 ½ tablespoons salt
- ½ teaspoon Pereg Black Pepper
- 6 cups water
- 2 eggs
- 1 cup sourdough discardall-purpose flour1:1vegetariangluten-free availableadds gluten
reduces tanginess
- ½ cup seltzermilk1:1dairyricheradds dairy
makes denser dumplings
- 1 cup Glicks Flour
- ½ teaspoon salt
Instructions
- 1
Place oil, onions, and carrots in large pot and cook for 5 minutes
- 2
Add beef, tomatoes, paprika, garlic powder, salt, and black pepper to pot
- 3
Cover and cook on medium heat for 15-20 minutes
- 4
Add water and bring to boil, then reduce heat and simmer covered on low for 3-4 hours
- 5
Whisk eggs, sourdough discard, seltzer, flour, and salt until wet batter forms
- 6
Bring goulash to boil and drop spoonfuls of nokerlach batter into bubbling liquid
- 7
Cook nokerlach for 10 minutes in boiling goulash
Tips
Brown the beef pieces before adding other ingredients for deeper flavor development
Test nokerlach doneness by cutting one open - it should be cooked through with no raw batter inside
Save time by using an Instant Pot on high pressure for 30 minutes instead of the 3-4 hour stovetop method
Good to Know
refrigerate up to 3 days in covered container
goulash base can be made 1 day ahead, add fresh nokerlach when serving
ladle into bowls ensuring each serving has both goulash and dumplings
Common Mistakes
dont overcook nokerlach to avoid mushy texture
keep goulash at gentle simmer to prevent tough meat
ensure batter consistency is wet but not too thin for proper dumpling formation
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
reduces tanginess
General Alternatives
changes flavor profile
FAQ
Can I make this without sourdough discard?
Yes, substitute equal amount all-purpose flour mixed with 2 tablespoons water for similar dumpling texture, though you'll lose the tangy flavor.
What if I dont have an Instant Pot?
Use stovetop method as described - simmer covered on low heat for 3-4 hours until beef is fork-tender.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently on stovetop, adding water if needed to thin consistency.