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Cooking
Classic Beef Goulash with Chilli and Bread Dumpling
· 4 servings
Sear the meat
Cut the trimmed beef into cubes and mix thoroughly with salt and pepper. Heat the lard in a pot and sear the meat hard on all sides until golden brown, so it seals in the juices.
Fry off the onion base
Set the seared meat aside. Add the chopped onion to the fond left in the pot and fry, stirring constantly, until golden brown. This is the key foundation for both the colour and flavour of the whole goulash.
Add the spices and pour in the stock
Lower the heat. Add the sweet paprika, chilli flakes and cumin to the onions, stir briefly to let the spices release their aroma, then immediately pour in the beef stock — otherwise the paprika would turn bitter.
Braise the meat for the first two hours
Return the meat to the pot, let the mixture come to a gentle simmer, cover with a lid and reduce the heat. Braise for about 2 hours, checking occasionally that the goulash isn't catching on the bottom and has enough liquid.
Mix the dumpling dough
While the meat braises, tip the coarse flour, salt and dried yeast into a large bowl and mix them dry. Then pour in the lukewarm milk and crack in the egg.
Knead the dough smooth
Knead the dough thoroughly with a wooden spoon or a stand mixer fitted with a dough hook for about ten minutes, until it's smooth, glossy and starts pulling away from the sides of the bowl.
Fold in the bread
Cut a slightly stale bread roll, crust included, into small cubes, tip them into the dough and fold in very gently so the pieces spread evenly throughout.
Let the dough rise
Cover the bowl with a clean, damp tea towel and leave the dough to rise in a warm spot for about an hour, until it has doubled in size. In a warmer spot it may rise faster, so keep an eye on it.
Braise the goulash until fully tender
After two hours, check how tender the meat is and braise it covered for a further hour or so, until the pieces start to fall apart and the sauce has developed a really deep flavour.
Shape the dumpling logs
Tip the risen dough onto a lightly floured surface, knead briefly into a smooth ball and divide into two equal halves. Roll each half into a neat log about six centimetres wide.
Let the dumplings rise again
Place the logs on a tray or baking sheet lightly brushed with oil, cover with a damp tea towel and leave to rise for another 30 minutes or so, so they gain volume before cooking.
Set up the pot and steamer
Pour about two centimetres of water into a wide pot, fit a steamer basket inside and bring the water to the boil. Line the steamer with a clean tea towel so the dough doesn't stick to it while cooking.
Steam the dumplings
Place the logs in the steamer with plenty of space between them, as they'll expand a lot during cooking. Cover with a lid and steam over strong steam for exactly 25 minutes. Check occasionally that the water hasn't boiled dry.
Thicken and season the goulash
Stir the cornstarch into a little cold water and slowly pour it into the pot. Add the dried marjoram, rubbed between your palms, and the crushed garlic, then let it all bubble through briefly.
Slice the dumplings
Move the cooked dumplings to a board and slice them with a piece of sturdy thread or a really sharp serrated knife, so you don't crush the light, airy texture inside.
Serve with onion and chilli
Divide the goulash between deep plates and add the dumpling slices alongside. Generously top each portion with thinly sliced red onion and add fresh chilli to taste.