Ingredients:
For the goulash:
• 1-1.5 pounds beef, cut into 2-inch cubes
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 2-3 tablespoons paprika
• 3 tablespoons olive oil
• 2 large onions, chopped fine
• 3 cloves garlic, minced
• 6 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons flour
For the dumplings:
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon butter, melted
• 3/4 cup milk
Directions:
• Adjust oven rack to middle position and heat oven to 350 degrees F.
• Sprinkle meat with salt and pepper, pressing spices to adhere.
• Heat Dutch oven over medium-high heat until just smoking.
• Add the meat, and cook, without moving them, until meat is well browned, 6-8 minutes.
• Reduce heat to medium and add onion, paprika, and 1/2 teaspoon salt.
• Cook, stirring occasionally and scraping up any browned bits, until vegetables are well browned, 12-15 minutes.
• Add garlic and continue cooking for 1 more minute.
• Add the flour and stir well.
• Stir in tomato paste and broth and bring to simmer.
• Cover and transfer to oven.
• Cook for 2 hours until chunks of beef are tender.
• Remove pot from oven and place on the stove over medium heat.
For the dumplings:
• Combine dry ingredients in mixing bowl. Add milk and butter and stir thoroughly.
• Form a log using all the dough.
• Cut the roll into 1 inch thick slices, you should get about 16 dumplings.
• Drop the dumplings into the simmering stew.
• Cover the pot and cook for more 15 minutes.
• Do not remove the lid for 15 minutes, doing so will allow the steam to escape and the dumplings will boil instead of steam.
Steaming is necessary for a light and fluffy dumpling.
Serve over mashed potatoes.
