Goulash with dumplings

Slow-braised Czech beef goulash with sweet peppers, garlic and caraway, mopped up with fluffy bread dumplings — rich, paprika-deep and worth the wait.

Ingredients

• beef600 g
• onion3 pcs
• ground sweet paprika2 tbsp
• garlic3 cloves
• caraway1 tsp
• bread dumpling8 slices

Method

1. Prep the aromatics. Dice the onions finely and crush the garlic. Cut the beef into roughly 3–4 cm chunks and pat them dry — dry meat browns, wet meat steams.
2. Sweat the onions. Heat a generous splash of oil in a heavy pot or Dutch oven over a medium heat. Add the onions and cook, stirring often, for about 12–15 minutes until they are deep golden and very soft — this sweetness is the backbone of the goulash.
3. Bloom paprika and caraway. Push the onions to one side and take the pot off the direct heat for a moment. Add the sweet paprika and caraway into the fat and stir for 20–30 seconds until fragrant — the residual heat is enough; paprika burns bitter if it hits a screaming-hot pan.
4. Brown the beef. Return the pot to a medium-high heat, add the beef and the garlic, and stir everything together. Let the meat colour on the outside — about 5 minutes — scraping up any sticky bits from the bottom.
5. Braise low and slow. Add just enough water to barely cover the meat, season well with salt and pepper, and bring to a gentle simmer. Cover and cook over a low heat for around 70–80 minutes, stirring occasionally, until the beef is completely tender and the sauce has thickened into a deep, rust-red gravy. If it looks too thin in the last 15 minutes, remove the lid and let it reduce.
6. Warm the dumplings. Slice the bread dumplings if not already sliced — you want about 8 rounds. Steam or warm them in a covered steamer basket for 5–8 minutes until soft and pillowy, or wrap in cling film and microwave for 1–2 minutes. They should feel light and slightly springy.
7. Plate and serve. Ladle the goulash into wide shallow bowls and lay two or three dumpling slices alongside so they can soak up the sauce. Serve immediately while everything is piping hot.

Safety & hygiene Important

• Beef cooking temperature. Make sure the braised beef reaches at least 90 °C internally and is fork-tender before serving — tough chunks mean it needs more time, not just higher heat.
• Reheating goulash safely. If making ahead, cool the goulash quickly, refrigerate within two hours, and reheat thoroughly to a rolling simmer (at least 75 °C throughout) before serving.