Beef Goulash with Parsley Dumplings

  • Beef Goulash with Parsley Dumplings
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Rated 5 out of 5 based on 3 votes


  • 2 Tbls oil
  • 2 x brown onions, sliced thinly
  • 1 Tbls garlic, minced
  • 500 g cubed beef
  • 250 g sliced mushrooms
  • 2 tspn carraway seeds
  • 2 Tbls smoked paprika
  • 1 Tbls tomato paste
  • 4 cups beef stock
  • 1 Tbls cornflour dissolved in 2tbls of water
  • 2 cups sr flour
  • 75 g butter
  • 1/3 cup chopped fresh parsley
  • 3/4 cups milk


Pre heat oven to 180C.

Brown off garlic, onions, carraway seeds and beef in the oil

Add tomato paste and paprika and cook for 2 minutes. Add mushrooms, stock and corn flour mixture and bring to the boil.

Transfer to a baking dish, cover with foil and bake for 40-60mins.

meanwhile prepare dumplings by sifting flour into a bowl. Add butter and rub into the flour, add parsley then stir in the milk gently with a knife to form a soft dough. Roll into balls and set aside on a plate covered in flour or baking paper so they dont stick.

After 40-60mins in the oven uncover beef and place dumpling on top.

bake uncovered for another 20-25 mins or until the dumplings are golden and cooked.

Serve with parlsey and sour cream!

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