Goulash: 2 Tbsp extra virgin olive oil, 4 cups onions, thinly sliced, 1 Tbsp sugar, 3 garlic cloves, minced, 1 Tbsp caraway seeds, toasted and ground, 1 1/2 tablespoons sweet Hungarian paprika, 1 teaspoon spicy Hungarian paprika, 2 Tbsp minced fresh marjoram leaves, 1 teaspoon minced fresh thyme leaves, 1 bay leaf, 3 Tbsp tomato paste, 2 Tbsp balsamic vinegar, 4 cups chicken stock, 2 1/2 pounds chuck roast, cut into 2-inch cubes (remove excess fat), 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper.
Dumplings: 2 cups cake flour, 2 teaspoons baking powder, 1 teaspoon salt, 3/4 cup milk, 2 Tbsp melted butter.
In a large covered sauté pan, heat the olive oil and sauté the onions and sugar until caramelized. Add the garlic and caraway seed. Cook another minute. Add the sweet and spicy paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef, salt and pepper. Bring to a boil, then lower to a simmer. Cover and cook until very tender, about 1 1/2 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper. [Read more…]