Goulash with sour cream dumplings

Goulash with sour cream dumplings

Tags: World cuisine


For the meat:
1 1/2 tbsp
1 1/5 kg
shin of beef
500 ml
red wine
1 1/2 tbsp
1-2 tbsp
corn germ oil
1 1/2 kg
chopped onion
1-2 tbsp
tomato concentrate
375 g
pepper paste
180 g
ajvar relish
40 g
sweet paprika powder
125 g
1 1/4 l
beef broth
bay leaves
1 1/2 tbsp
garlic cloves, minced
1 pinch/es of
1 pinch/es of
1 tbsp
caraway seeds
For the dumplings:
1 package
250 g
sour cream
75 g
crème fraîche
1 pinch/es of
1 pinch/es of
a little bit of
freshly ground nutmeg
egg yolks


Preparation of goulash

  • The day before, put the stewing beef in a large bowl or pot. Pour all the red wine over it, stir and cover. Leave to marinate in the refrigerator for 24 hours. The next day filter it, keep the wine and set it aside. Heat a large pot, add the lard and brown the onions. The most important thing in this phase is to stir continuously so that the onions do not stick to the bottom. When onions are browned for a long time, they lose water; their sugar also comes out giving a sweet flavour.
  • This is the effect you want to achieve, but it will take a little patience. Hours later, when the onions are uniformly dark gold, a beautiful colour, but not burned, add the tomato paste and continue to cook.
  • Add the paprika powder and the concentrate of peppers and sauté again for 2 minutes.  Add the red wine, then let it reduce by half. Add the ketchup, broth, bay leaves and marjoram and simmer. Add the meat and garlic, lower the heat and cook the meat until it is soft. In the meantime, prepare the dumplings with sour cream, following the recipe.
  • When the meat is soft, add salt, pepper and season with a pinch of cumin. If you wish, you can add a little more marjoram, garlic or chili. For a brighter appearance, add a little Schär flour to the goulash: put 3 tablespoons of Schär flour in a bowl, add 6 tablespoons of cold water, mix well with a whisk and add to the simmering goulash.
  • Cook for another two minutes ... and the goulash is ready! Buon appetito!

Preparation of dumplings in sour cream

  • Remove the crust from the bread of the Schär Mastro Panettiere, then divide it into four. Mix it with the sour cream and crème fraîche, season with salt, pepper and nutmeg. Beat the eggs and yolks, then add them to the mixture and stir.
  • Don’t worry, the dough should be very fluid!
  • Cut a rather large piece of plastic wrap, large enough for a big pot. With a spoon, evenly apply a strip as wide as two tablespoons of batter, then fold the sheet.
  • To better stabilize it, roll up the sheet again and cook in boiling water for 25 minutes.

Don’t forget: it’s said that goulash gets better with each day that passes - and it's true!! The chef recommends eating it with pickles.

At a glance

Preparation time
80-100 min
Cooking time
100 min
Cooling time
1440 min