Beef And Mushroom Goulash With Dumplings Recipe

Name: Beef And Mushroom Goulash With Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg stewing beef, cut into small cubes; 3 None onions, peeled and finely diced; 100 g ham, sliced; 400 g mixed mushrooms (such as mushrooms and Chanterelles), halved or quartered; 300 g carrots, peeled and sliced; 4 tbsp oil; 2 tbsp tomato puree; 250 ml dry red wine; 2-3 tbsp Kirsch; 1 litre beef stock; 2 None bay leaves; 1 bunch thyme; 250 g coarse flour; 2 None eggs; 100 ml milk; 5-6 tbsp sparkling mineral water; 1-2 tbsp butter; 2-3 tbsp cornflour

Servings: persons

1 kg stewing beef, cut into small cubes
3 None onions, peeled and finely diced
100 g ham, sliced
400 g mixed mushrooms (such as mushrooms and Chanterelles), halved or quartered
300 g carrots, peeled and sliced
4 tbsp oil
2 tbsp tomato puree
250 ml dry red wine
2-3 tbsp Kirsch
1 litre beef stock
2 None bay leaves
1 bunch thyme
250 g coarse flour
2 None eggs
100 ml milk
5-6 tbsp sparkling mineral water
1-2 tbsp butter
2-3 tbsp cornflour

1
To make the goulash, heat 2 tbsp of oil in a roasting pan. Add the mushrooms and carrots and cook for 5-6 mins over high heat, then remove from the pan. Add the beef and the remaining oil and sear, stirring. Remove the beef and add the ham, tomato puree and onion. Cook for 4-5 mins and season to taste. Pour in the red wine, Kirsch and stock, then add the bay leaves and cooked beef and bring to a boil. Cover and simmer for 1 1/2 hours, adding water as necessary. Add the carrots, mushrooms and half of the chopped thyme after 1 hour.
2
To make the dumplings, mix the flour, eggs, salt, milk and mineral water into a tough dough and leave to rest for about 15 mins. Bring 13 cups of salted water to a weak boil, divide the dough into small dumplings and cook them until they rise to the top. Drain the dumplings and cool them on an oiled baking sheet. Melt the butter in a non-stick frying pan and fry the dumplings for 3-4 mins, stirring in the remaining chopped thyme and seasoning to taste.
3
Mix the cornstarch with a little water and add it to the goulash. Season to taste and garnish with reserved thyme sprigs. Serve over the dumplings and top with sour cream.

1598

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 kg stewing beef, cut into small cubes, 3 None onions, peeled and finely diced, 100 g ham, sliced, 400 g mixed mushrooms (such as mushrooms and Chanterelles), halved or quartered, and more.

Yes, Beef And Mushroom Goulash With Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef And Mushroom Goulash With Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions