Goulash
\n2 Tablespoons olive oil
\n1 cup onions, thinly sliced
\n1 Tablespoon sugar
\n3 garlic cloves, minced
\n1 Tablespoon caraway seeds, toasted and ground
\n1 \u00bd Tablespoons sweet Hungarian paprika (It does need to be sweet, but not necessarily Hungarian)
\n1 teaspoon spicy Hungarian paprika (It does need to be spicy, but not necessarily Hungarian. This can be \u201cregular\u201d paprika.)
\n2 Tablespoons fresh marjoram leaves
\n1 teaspoon fresh thyme leaves
\n1 bay leaf
\n3 Tablespoons tomato paste
\n2 Tablespoons Balsamic vinegar
\n4 cups chicken broth
\n2 \u00bd pounds chuck roast, cut into cubes of 1 or 2 inches, excess fat removed
\n1 teaspoon kosher salt<\/p>\n
Dumplings
\n2 cups cake flour
\n2 teaspoons baking powder
\n1 teaspoon salt
\n\u00be cup milk
\n2 Tablespoons butter, melted<\/p>\n
Goulash
\n1.\tIn a large saut\u00e9 pan, heat olive oil and saut\u00e9 onions and sugar until caramelized (Stir a lot until onions are browned, the color of caramel. Add the garlic and caraway seeds and cook another minute.<\/p>\n
2.\tAdd the sweet and spicy paprika, marjoram, thyme, and bay leaf. Saut\u00e9 another minute, until fragrant. <\/p>\n
3.\tAdd tomato paste. Deglaze with vinegar and chicken stock\/broth. Add beef, salt and pepper. Bring to a boil, and then lower to a simmer. Cover and cook until the meat is really tender, about 1 \u00bd hours. <\/p>\n
Dumplings
\n4.\tSift together the flour, baking powder and salt. In a medium bowl, combine with the milk and melted butter. Don\u2019t stir too much. When meat is done, drop batter a teaspoonful at a time into the simmering stew. Cover and cook for about 15 minutes. Once you cover the dumplings, don\u2019t uncover them for 15 minutes. You are steaming them and mustn\u2019t let the steam escape. Test the dumplings with a toothpick. If the toothpick comes out clean, the dumplings are done. <\/p>\n","protected":false},"excerpt":{"rendered":"
What a tasty stew! Meat and bread (and little else); Carrie’s favorites! A great cold weather dish.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5,16,4],"tags":[36,21],"class_list":["post-749","post","type-post","status-publish","format-standard","hentry","category-beef","category-in-rotation","category-recipe","tag-paprika","tag-recipe-2"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/749","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=749"}],"version-history":[{"count":4,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/749\/revisions"}],"predecessor-version":[{"id":1158,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/749\/revisions\/1158"}],"wp:attachment":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=749"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=749"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=749"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}