Classic Hovězí Guláš with Carlsbad Dumplings

A deeply flavorful and rich beef goulash stew, slow-braised to tender perfection with sweet paprika and savory spices, traditionally served with light, airy Carlsbad dumplings.

• Prep: 45 min
• Cook: 3 hr
• Total: 3 hr 45 min
• Servings: 8
• Cuisine: Czech
• Difficulty: Hard

Dietary

• High-Protein
• Low-Sugar

Tags

• comfort food
• savory
• rich
• classic
• stir-fry
• boil

Ingredients

• 3 pound beef chuck (trimmed and cut into 1 1/2-inch cubes)
• 2 tablespoon olive oil
• 3 yellow onions (large, finely chopped)
• 4 clove garlic (minced)
• 3 tablespoon sweet paprika
• 1 teaspoon caraway seeds
• 0.5 teaspoon dried marjoram
• 2 tablespoon all-purpose flour
• 3 cup beef broth
• 0.5 cup tomato paste
• 1 cup red wine
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 6 cup white bread (stale, cut into 1/2-inch cubes)
• 1.5 cup milk
• 4 eggs (large)
• 0.5 cup all-purpose flour (divided)
• 0.25 cup fresh parsley (chopped)

Instructions

1. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef chuck cubes generously with salt and black pepper.
2. Working in batches, brown the beef chuck on all sides, about 3-4 minutes per batch. Remove browned beef to a plate and set aside.
3. Add the remaining 1 tablespoon of olive oil to the Dutch oven, if needed. Add the yellow onions and sauté over medium heat for 10-15 minutes, until deeply golden brown and softened, stirring occasionally.
4. Stir in the minced garlic, sweet paprika, caraway seeds, and dried marjoram. Cook for 1 minute until fragrant.
5. Sprinkle the 2 tablespoons of all-purpose flour over the onions and stir constantly for 1 minute to cook out the raw flour taste.
6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2 minutes, then stir in the tomato paste and beef broth. Return the browned beef chuck and any accumulated juices to the pot.
7. Bring the goulash to a gentle simmer, then reduce heat to low, cover, and cook for 2 1/2 to 3 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking. Season with additional salt and black pepper to taste.
8. While the goulash simmers, prepare the Carlsbad dumplings. Place the cubed stale white bread in a large bowl. In a separate bowl, whisk together the milk and egg.
9. Pour the milk and egg mixture over the bread cubes and let it soak for 10-15 minutes, until softened. Gently mix in the 1/2 cup all-purpose flour, fresh parsley, 1 teaspoon salt, and 1/4 teaspoon black pepper until just combined. Do not overmix.
10. Divide the dough into two equal portions. Lightly flour your hands and a clean work surface. Form each portion into a cylindrical log, about 2 inches in diameter and 8-10 inches long. Wrap each log tightly in plastic wrap or aluminum foil, twisting the ends securely.
11. Bring a large pot of salted water to a gentle boil. Carefully place the wrapped dumpling logs into the boiling water. Reduce heat to a simmer and cook for 25-30 minutes, or until firm to the touch. Remove from water and unwrap.
12. Let the dumpling logs cool slightly, then slice them into 1/2 to 3/4-inch thick rounds. Keep warm.
13. Serve the finished Hovězí Guláš hot, garnished with a sprinkle of fresh parsley if desired, alongside the sliced Carlsbad dumplings.

Notes

For best results, prepare the goulash a day ahead; the flavors will meld and deepen overnight. Leftover dumplings can be sliced and pan-fried for a crispy texture.

Nutrition (per serving)

• Calories: 750
• Protein: 55 g
• Carbohydrates: 48 g
• Fat: 38 g
• Fiber: 6 g
• Sodium: 750 mg
• Saturated Fat: 14 g
• Sugar: 7 g
• Cholesterol: 180 mg