As a novice learning how to cook German cuisine, I am amazed at the simplicity of making this dish. I was very blessed to receive an invaluable German cookbook as a birthday gift last year. These recipes have been passed on for generations by Germans and Austrians who have immigrated to Canada. German cuisine is part of my boyfriend’s heritage — since the best way to a man’s heart is through his stomach, I had better learn to cook well!
Make sure the beef is simmered for a long time to allow the beef to come to a “melt-in-your-mouth” kind of texture. You may omit the dumplings and serve with noodles instead. I added potatoes to add variety in texture. Also, I substituted caraway seed with celery seed since it is convenient to use what is available in my spice rack. It is wise to adjust the proportions of spices to suit your personal palate and spice tolerance. I did not use as much onions as indicated.
Rindergulasch (Beef Goulash) and Leichte Petersilie Knödel (Fluffy Parsley Dumpings)
To Make Goulash:
1 kg cubed beef; 1 by 1 inch — not too lean
1 kg onions, thin slices
2 tbsp olive oil
2 to 3 tbsp ground paprika
1 medium dill pickle, sliced
1/2 tsp marjoram
1/2 tsp thyme
1 bay leaf
2 cups of water
1 to 2 beef bouillon cubes
1 tbsp flour
1/4 cup water
Fry onion in oil until well browned. Add paprika and let mixture foam briefly. Add cubed beef, salt, pepper, caraway seed, pickle, garlic, marjoram, thyme, bay leaf, water and bouillon cube.
Add more water if needed. Cover and simmer until tender for about 1 to 1.5 hours.
Season to taste. If needed, goulash can be thickened by dissolving flour in water and simmering for another few minutes.
While waiting for the goulash to be done, we can prepare the no-yeast-required dumplings! As indicated in the recipe, it is very good with goulash.
To make Fluffy Parsley Dumplings:
1 cup sifted flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 tbsp olive oil
1/4 cup parsley, chopped
Sift together the dry ingredients. Combine milk and oil and add to the dry ingredients, stirring just until moistened. Drop by tablespoon on top of a prepared stew.
Cover tightly. Bring to a boil and reduce heat. Do not peek!! Keep the lid tightly closed.
Simmer 15 to 20 minutes or until done. Makes 8 to 10 dumplings, depending on the size.
Delicious served with a variety of meat and gravy.
The Fluffy Parsley Dumpling recipe originates from Würzburg, Germany.
The Beef Goulash recipe originates from Amstetten, Austria and Schlesien, Germany.