Hungarian goulash with dumplings
Description
The dish is prepared without unnecessary complications. Goulash is a national Hungarian dish invented by shepherds. They cooked it in a cauldron as a thick, warming soup. Even today, many people still can't agree whether goulash is a soup or a full main course. It's too thick to be a soup, yet too liquid to be a main dish. But no matter what you call it—it's delicious! Today I'll tell you. The finished dish can be served at the table.
Instructions
- 1
Step 1
Rinse the meat, dry it, and cut into 2x2 cm cubes. Turn on the multicooker in "Stewing" mode for 1 hour 30 minutes. Melt the lard in the bowl of the multicooker and sauté the onion until soft, then add dried paprika and cumin.
- 2
Step 2
Sear the meat on all sides for 5 minutes. Add minced garlic and half a cup of broth (not cold!). Cover with a lid and simmer for 1 hour.
- 3
Step 3
Peel the potatoes and cut them into cubes slightly smaller than the meat. Cut the tomatoes, hot pepper, and sweet pepper into pieces. Add all the vegetables to the meat, mix in the tomato paste, pour in the broth so that it doesn't quite cover the goulash (about a finger's depth below the top). Season with salt to taste and simmer, covered, until the potatoes are fully cooked.
- 4
Step 4
While the goulash is cooking, prepare the dumplings. Mix the egg, add a little salt, then add flour and knead into a stiff dough. Roll into a sausage shape and cut into thin slices. Press each slice in the center with your finger and add to the goulash. As soon as the dumplings float to the surface, the goulash is ready.
- 5
Step 5
Serve goulash hot with fresh herbs.