Classic Goulash with Bread Dumplings

Average: 5 (3 votes)
(3 votes)
Classic Goulash with Bread Dumplings
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Health Score:
73 / 100
50 min.
ready in 2 h. 20 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,076 cal.(51 %)
Protein63 g(64 %)
Fat46 g(40 %)
Carbohydrates102 g(68 %)
Sugar added0 g(0 %)
Roughage9.1 g(30 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.1 μg(6 %)
Vitamin E4.1 mg(34 %)
Vitamin K26.1 μg(44 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.8 mg(73 %)
Niacin25.3 mg(211 %)
Vitamin B₆0.9 mg(64 %)
Folate133 μg(44 %)
Pantothenic acid2.3 mg(38 %)
Biotin23.3 μg(52 %)
Vitamin B₁₂10.3 μg(343 %)
Vitamin C27 mg(28 %)
Potassium1,525 mg(38 %)
Calcium228 mg(23 %)
Magnesium113 mg(38 %)
Iron7.5 mg(50 %)
Iodine15 μg(8 %)
Zinc12.4 mg(155 %)
Saturated fatty acids22.8 g
Uric acid257 mg
Cholesterol276 mg
Complete sugar17 g


For the potatoes
800 grams onions
1 medium-sized potato
For the goulash
800 grams Beef (shoulder roast)
freshly ground peppers
3 Tbsps clarified butter
2 Tbsps Tomato paste
1 Tbsp sweet ground paprika
1 tsp sharp ground paprika
½ tsp Caraway
500 milliliters Beef broth
For the bread dumplings
12 day old White rolls
200 milliliters milk
2 minced shallots
2 Tbsps butter
1 Tbsp smoked streaky Bacon (cubed)
2 Tbsps freshly chopped parsley
2 eggs
How healthy are the main ingredients?
onionBeefTomato pasteparsleypotatosalt

Preparation steps


For the potatoes: Peel onions and cut into rings. peel potato and cut into small cubes.

For the goulash: Cut meat into bite-sized pieces and season with salt and pepper heat clarified butter in a pan and sear meat on all sides. Remove meat from pan and cook onion in drippings. Add potatoes and cook briefly. Add meat back to the pan and stir in the tomato paste and season with paprikas and cumin. Sauté, stirring constantly. Deglaze with broth, bring to a boil, cover and simmer for about 1 1/2 hours, stirring occasionally. Season finished stew to taste.


For the dumplings: Slice bread, place in a bowl and pour warm milk over bread. Sweat shallots in hot butter until translucent, stir in parsley and bacon and sauté briefly. Stir in eggs, season with salt, pepper and nutmeg, let rest for 30 minutes. Shape dumplings by hand. Boil a large pot of salted water, add dumplings and cook for about 15 minutes. Remove, drain on paper towels and serve immediately with goulash.