|The Great Goulash with Potato Dumplings|
With most dinners, a little planning goes a long way. I started my morning browning cubes of stew meat and sauteing diced onions and garlic. My Oldest commented that she thought it was odd I was starting dinner at 6:30 in the morning while wearing my pink robe. She did not think it was so odd when she was devouring The Great Goulash with Potato Dumplings for dinner that night. Some tomato paste, flour, paprika, oregano, beef stock, and lemon juice are stirred in and added to the slow cooker along the the seared beef and dinner is under way.
Off to work I go while my trusty slow cooker does the work.
Upon arriving home, another 20 minutes are spent preparing the potato dumplings, and they are oh so worth the extra 20 minutes of work. Don't skip this step. Saute a couple zucchinis for a fresh tasting side dish and, dinner is on the table.
My husband who said he wasn't in a stew kinda mood had two servings plus the leftover bite or two from No Thank You Boy's dish. At first glance, My Middle One and No Thank You Boy turned their noses up at the new dish gracing our dinner table. After one bite, they were hooked and requesting that I make this entree again. My Oldest's only concern was that there was enough for leftovers the next day.
Print out the recipe. Add it to your list of dinners to make. Now.
The Great Goulash with Potato Dumplings
The potato dumplings are a delicious addition to this tasty goulash. If you are pressed for time, serve goulash on top of wide noodles or mashed potatoes.
adapted from a recipe in The 150 Best Slow Cooker Recipes
for the goulash,
1 tablespoon olive oil
2 1/2 pounds stew meat, cut in large chunks
2 cups onions, diced
4 garlic cloves, chopped
2 tablespoons paprika
1 teaspoon oregano, dried
1 teaspoon pepper
1/4 cup flour
1/4 cup tomato paste
1 1/2 cups beef stock
juice of 1/2 lemon
1/3 cup sour cream
for the potato dumplings,
4 medium potatoes, peeled and cubes
1/2 cup plain bread crumbs
1/2 teaspoon salt
fresh parsley, chopped for garnish
In a large saute pan over medium high heat add the olive oil and brown the stew meat in batches. Transfer to slow cooker.
In the same pan, reduce the heat to medium and add onions and garlic and saute for 3 - 4 minutes. Add paprika, oregano, pepper, and flour and cook for an additional minute. Add tomato paste and stir well. The mixture will be thick. Add beef broth and lemon juice and cook, stirring, for a minute or two.
Transfer mixture to slow cooker. Cover and cook on LOW for 8 hours or on HIGH for 4 - 5 hours. The beef will be very tender and shred easily.
About 45 minutes before dinner time, make the potato dumplings. Cook potato chunks in a large pot of water until tender. Drain and mash until smooth. Add bread crumbs, egg, and salt and mix well. Form into 2 inch balls. Set aside.
Stir sour cream into goulash. Top with potato dumplings, spooning some of the sauce over them. Cover and cook on HIGH for about 15 minutes.
To serve, spoon goulash and dumplings into shallow bowls and sprinkle with parsley.