Segedin Goulash with Czech Dumplings

An idea for a lunch that will delight. Segedin goulash is already good on its own, but when combined with light Czech dumplings, it becomes a top-notch meal that will please all family members.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 80 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Dumplings

  • 500 g Wheat flour, white, multi-purpose

  • 0.5 teaspoons Salt, table

  • 200 g Bread, wheat

  • 250 ml Milk, whole milk

  • 0.5 cubes Yeast, dry

  • 1 teaspoon Sugar, white

  • 1 piece Egg, fresh

Segedin golaž

  • 4 spoon Oil, vegetable oil, canola

  • 2 piece Onion, raw

  • 800 g Meat, pork, shoulder

  • 2 spoons Spices, paprika

  • 2 pod Garlic, fresh

  • 2 spoons Tomato, concentrate, without salt

  • 800 g Sauerkraut

  • pieces Salt, table

  • 1 piece Spices, bay (leaves)

  • pieces Water

  • 100 ml Sour cream

Steps

  1. Segedin Goulash: Peel the garlic and onion, then finely chop them separately. Cut the meat into larger pieces. Taste the sauerkraut, and if it seems too sour, quickly rinse it under running water.

  2. Heat oil in a pot and sauté the chopped onion until translucent. Add the chopped meat and slowly fry it for 15 minutes, stirring occasionally, until it is evenly browned on all sides. Sprinkle with paprika, add tomato paste and chopped garlic, and quickly sauté everything. Add the sauerkraut and remaining spices, then pour in enough water to cover the ingredients. Bring to a boil, then cover the pot, reduce the heat, and let the goulash simmer slowly for about an hour.

  3. Czech Dumplings: In 150 ml of lukewarm milk, mix the yeast and sugar until smooth. Let it sit for 10 minutes to allow the yeast to activate. Cut the bread into cubes.

  4. In a bowl, combine the flour with salt and the cubed bread. Make a well in the center and pour in the yeast mixture and the beaten egg. Mix well with a spoon, then add enough lukewarm milk to bring the ingredients together into a rough dough. Turn the dough onto a clean work surface and knead it into a smooth, pliable, and firm dough that doesn’t stick to your hands or the surface. Shape the dough into a ball, place it in a bowl, cover with a clean cloth, and let it rest in a warm place for 45 minutes.

  5. Quickly knead the risen dough. If it’s very sticky, dust it with a little flour. Divide it into two parts and shape them into slightly thicker oblong loaves. Let them rise in a warm place for 10 to 20 minutes.

  6. Cover the risen loaves and cook them in salted boiling water for about 30 minutes. After 10 to 15 minutes of cooking, turn them over and ensure the water is simmering gently throughout the cooking process. Remove the cooked loaves from the pot using a slotted spoon.

  7. Once the goulash is cooked, stir in the sour cream, which has been well beaten with a fork. Season the dish additionally with pepper and/or salt if needed. Slice the cooked dumplings with a thread or string and serve them on plates as a side dish to the goulash.

Nutrition Information (Per 100g)

  • Calories: 187.38 kcal
  • Fat: 6.96 g
    • Saturated Fat: 1.9 g
  • Carbohydrates: 20.36 g
    • Sugars: 1.25 g
  • Protein: 8.31 g
  • Fiber: 1.61 g

Advice

Instead of milk, you can use water for preparing the dumplings.