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🍽️ Hearty Goulash Soup with Homemade Bread Dumplings

721 kcal · 30 min · 4 servings

Ingredients

• 600 g beef (shoulder)
• 1 onion
• 1 clove garlic
• 1 carrot
• 400 g starchy potatoes
• 2 tbsp vegetable oil
• 1 tsp paprika powder
• 1 tsp turmeric
• 800 ml meat broth
• salt
• pepper (from the mill)
• 1 tbsp fresh chopped parsley
• 1 onion
• 1 tbsp butter
• 6 rolls (from the previous day)
• 250 ml milk
• 2 eggs
• 2 tbsp fresh chopped parsley
• salt
• breadcrumbs (as needed)

Instructions

1. 1. Rinse the meat under cold water and pat it dry with a kitchen towel.
2. 2. Cut the dry meat into small, even cubes.
3. 3. Peel the onion, the carrot, and the potatoes.
4. 4. Peel the garlic.
5. 5. Dice the peeled onions, carrots, potatoes, and garlic into small cubes.
6. 6. Heat oil in a large pot.
7. 7. Sear the meat cubes in the hot oil until they are browned.
8. 8. Add the diced vegetables to the meat mixture in the pot.
9. 9. Sprinkle paprika powder and turmeric over the meat and vegetables.
10. 10. Pour the meat broth over the mixture.
11. 11. Season the soup with salt and black pepper.
12. 12. Cover the pot with a lid.
13. 13. Let the soup simmer on low heat for about one and a half hours.
14. 14. Stir the soup occasionally to prevent sticking.
15. 15. While the soup is cooking, peel a new onion for the dumplings.
16. 16. Dice this onion very finely.
17. 17. Heat butter in a frying pan.
18. 18. Sauté the fine onion cubes in the hot butter until translucent.
19. 19. Cut bread rolls into small cubes.
20. 20. Place the bread cubes into a large bowl.
21. 21. Whisk the milk and eggs together in a separate bowl.
22. 22. Season the milk and egg mixture with a pinch of salt.
23. 23. Pour the seasoned milk and egg mixture over the bread cubes.
24. 24. Remove the sautéed onions from the frying pan.
25. 25. Finely chop fresh parsley.
26. 26. Mix the sautéed onions and parsley into the bread and milk mixture.
27. 27. Finally season the dumpling mixture with salt.
28. 28. Let the mixture rest for about thirty minutes so the bread absorbs the liquid.
29. 29. Check the consistency of the mixture.
30. 30. If the mixture seems too wet, knead in some breadcrumbs.
31. 31. Shape the mixture into about eight small, round dumplings.
32. 32. Bring a pot of salted water to a boil.
33. 33. Carefully place the dumplings into the boiling water.
34. 34. Cook the dumplings in the water for about fifteen to twenty minutes.
35. 35. Remove the dumplings from the water as soon as they are cooked to prevent them from falling apart.
36. 36. Remove the cooked dumplings from the water using a slotted spoon.
37. 37. Distribute the dumplings onto the serving plates or into deep bowls.
38. 38. Taste the goulash soup again and adjust the seasoning with salt and pepper.
39. 39. Pour the hot goulash soup over the dumplings.
40. 40. Serve the dish immediately while hot.

Nutrition per serving

• kcal: 721
• Protein: 47 g · Fett/Fat: 28 g · Carbs: 70 g