Hungarian Goulash (With Dumplings)

Goulash

• 2 tablespoons oil
• 2 onion, chopped
• 2 garlic clove, chopped
• 2 (8 ounce) packages stewing beef
• 1 (800 ml) can chopped tomato
• 2 tablespoons paprika
• 10 cups water
• 6 beef bouillon cube
• salt and pepper, to taste
• 2 bell pepper, chopped
• 2 large potato, cubed

Dumplings

• 1 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk

Directions

1. 1

   Warm the oil in the stock pot over medium heat.

2. 2

   Add the onions and the garlic, stirring for about five minutes.

3. 3

   Add the beef, and cook until mostly brown (it'll continue to cook in the stew).

4. 4

   When the meat is mostly brown, add the can of tomatoes, the paprika, the water, and cubes of beef bouillon (I suggest crumbling it before hand).

5. 5

   Cover and increase heat until it boils.

6. 6

   When it boils, decrease heat to a simmer, cover, and let simmer for 1.5-2 hours.

7. 7

   Add the bell peppers and potatoes.

8. 8

   Let the stew continue to simmer for 20 minutes.

9. 9

   In the meantime, mix the flour, baking powder and salt in a mixing bowl.

10. 10

    Add the milk, and stir thoroughly.

11. 11

    Flour your hands and roll the dough into half-inch balls. It will be sticky!

12. 12

    Drop the balls into the simmering stew, and wait until they rise to the surface.

13. 13

    Enjoy!