Pot-Braised Goulash Beef with Pinched Dumplings

Pot-braised beef chuck softens with sweet paprika, onions, and caraway, then pairs with pinched dumplings. Cauldron on the Cattle Road recalls this herdsman kitchen on the Puszta, when the evening pot halted the drove toward Vienna.

Serves 6

Estimate for one serving

• 300 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

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Ingredients

• 2 1/2 lbs beef chuck
• 4 large yellow onions
• 4 tbsp lard
• 3 tbsp sweet Hungarian paprika
• 1 1/2 tsp caraway seeds
• 1 1/2 tsp salt
• 8 cups water
• 1 1/2 cups all-purpose flour
• 1 large egg
• 3 tbsp water for dough

Instructions

1. 1Cut the beef into 1-inch cubes and slice the onions thinly.
2. 2In a heavy pot melt the lard over low heat, add the onions and caraway seeds, and cook slowly for 20 minutes until deep golden and sweet.
3. 3Remove the pot from heat, stir in the paprika until fragrant, then add the beef cubes and salt; return to medium heat and brown the meat lightly.
4. 4Pour in the water, bring to a gentle simmer, cover, and braise for 2 hours until the beef is fork-tender.
5. 5Meanwhile mix the flour, egg, and water for dough until a firm ball forms; let rest 10 minutes.
6. 6Pinch small marble-size pieces of dough directly into the last 10 minutes of simmering goulash; serve the brothy stew in deep bowls with bread.