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Goulasch Soup with Beer Dumplings (Gulaschsuppe mit Semmelknodel)

Time Preperation:1.00 | Cooking: long

Beef Soup for the Soul....think Winter snowfights, angels in the snow, greatcoats and hunger that can only be sated by the sweet, delicious flavours of paprika and beef, a luscious soup mopped up with sticky moist dumplings, accompanied with a big red wine or a robust beer. Somebody bring on a blizzard!

This recipe is best if you make the Goulasch the day before and then add the dumplings as you heat it through. Thoroughly robust and not to be defined as a slimmers soup, the smell of this Goulaschsuppe wafting down the street will have your neighbours around your table in no time.


Generous handful of diced speck (smoked bacon)
Chuck Steak or similar
Paprika (sweet Hungarian)
Red Wine Vinegar
Base vegetables (carrot, parsnips, onion, garlic)
Tomato Paste
Flour to dust
Teaspoon of carraway seeds
Couple of roasted capsicums (you can use the smoked variety from a jar if you wish
1 litre stock

1.5 cups flour
75g butter
Pinch salt
2 tsp of dried marjoram
100ml beer.


In a heavy based pan, fry the speck over moderate heat until very well rendered and crisp, remove to the pan that the soup will be made in.
In the reserved fat, brown the meat lightly dusted with flour, then remove the meat to the soup pan.
In the oil from the meat, add the vegetables and cook until golden, you may need to add more oil.
Add the paprika, carraway seeds and the tomato paste and cook for another minute
Add enough red wine vinegar to form a thick sauce and cook through for another minute.
Add the capsicums either chopped or blended as per your preference.
Add half the stock andcook for another few minutes.
Add this sauce/veg mix to the goulasch pan, bring all to the boil and then allow to simmer for as long as possible.

Add to the flour a pinch of salt and the dried marjoram
Rub the butter into the flour until the mix is like fine breadcrumbs
Add the beer and bring the mi together
Divide into small balls (the mix makes about 20)

Add the dumplings to the top of the goulasch, the soup shoudl be bubbling but not boiling hard.
Cook on stovetop for about 10 mins uncovered (otherwise the dumplings won't rise)
Put in to oven to continue cooking the dumplings
Serve once dumplings are cooked with a dollop of sour cream.

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