Directions<\/strong><\/p>\nDumplings:<\/p>\n
In a large bowl mix 1 cup flour with yeast, whisk in milk, let rest 1 hour.<\/p>\n
Mix in beaten eggs and gradually add remaining flour. \u00a0Knead, adding flour or milk if needed. \u00a0Dough is ready when it’s elastic and doesn’t stick to your hands. \u00a0Roll dough into two 10″ long, 2″ thick loaves. \u00a0Let rest 1 1\/2 hours, until doubled in size.<\/p>\n
Fill a large stockpot 3\/4 full of water, add 1 tsp salt, bring to boil. \u00a0Place both loaves in the pot, bring to boil again, reduce heat to medium, cover and cook about 13 minutes. \u00a0Take dumpling loaves from pot, pierce sides a few times to keep them from ballooning up, slice into 1\/2″ wide dumplings.<\/p>\n
Goulash:<\/p>\n
Heat 3 tbsp oil over medium heat in a large Dutch oven. \u00a0Add onions and cook about 20 minutes, stirring occasionally, until soft and golden brown. \u00a0Remove with a slotted spoon and set aside.<\/p>\n
Increase heat to medium high, add 2 tbsp oil, brown meat. \u00a0Return onions to pot, add the garlic, and cook for a minute. \u00a0Stir in paprika and tomato paste, cook for 30 seconds, add remaining ingredients. \u00a0Bring to a boil, reduce heat to low, cover and simmer until beef is tender, about 2 1\/2 hours. \u00a0When cooked, thicken to desired consistency by whisking in small amounts of pre-mixed water and flour, then simmer 5 more minutes.
\n<\/div><\/div>\n
Notes<\/strong><\/p>\nAs you can see, preparing dumplings is a lot of work. \u00a0Since goulash is traditionally served either with dumplings or pasta, we chose the easier option. \u00a0We also served it with bread, the better for mopping up the delicious gravy. \u00a0I think the goulash would be very good with beer substituting for half the beef stock, and Ditalini thinks it would lend itself to crockpot cooking. \u00a0One last thing: be sure to cut the meat into large chunks, a technique we learned from Julia Child, who said when you cut your meat too small and it cooks down, visually you may as well be eating cat food … cut your beef so that it shows!<\/p>\n","protected":false},"excerpt":{"rendered":"
This is the Czech version of goulash, as served at the T\u00e1bor Restaurant in Portland, Oregon, modified by Ditalini. \u00a0Traditionally it is served with dumplings, which I’ll include in the recipe, but we serve it with pasta, as shown. \u00a0The recipe will serve four. Notes As you can see, preparing dumplings is a lot of work. \u00a0Since goulash is traditionally served either with dumplings or pasta, we chose the easier option. \u00a0We also served it with bread, the better for mopping up the delicious gravy. \u00a0I think the goulash would be very good with beer substituting for half the beef stock, and Ditalini thinks it would lend itself to crockpot cooking. \u00a0One last thing: be sure to cut the meat into large chunks, a technique we learned from Julia Child, who said when you cut your meat too small and it cooks down, visually you may as well be eating cat food … cut your beef so that it shows!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[78],"tags":[189,190,191],"class_list":["post-1378","post","type-post","status-publish","format-standard","hentry","category-stews","tag-czech","tag-hungarian","tag-tabor-restaurant"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pixFB-me","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/1378","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1378"}],"version-history":[{"count":7,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/1378\/revisions"}],"predecessor-version":[{"id":2363,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/1378\/revisions\/2363"}],"wp:attachment":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1378"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1378"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1378"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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