Hungarian Goulash with Dumplings (Nokedli)
Brown the beef in batches and let the onions soften slowly; both give this paprika-rich stew its depth. After a gentle two-hour simmer, the chuck turns tender and the sauce thickens around it. Nokedli are simple egg dumplings, quick to make while the pot finishes and just right for catching the sauce. Spoon the beef over them while everything is hot, with a little sour cream on top if you like.
- Total
- 3½ to 4 hours
- Serves
- 6
Recipe
Hungarian Goulash with Dumplings (Nokedli)
- Prep
- 30 minutes
- Cook
- 3 to 3½ hours
- Total
- 3½ to 4 hours
- Serves
- 6
Ingredients
Goulash
Nokedli (Hungarian dumplings)
Optional butter and serving toppings
Instructions
- 1
Dry the beef
Pat the beef chunks completely dry with paper towels. Wet beef steams instead of browning.
- 2
Brown in batches
Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown the beef in batches, leaving space between pieces. Turn to color 2 to 3 sides, about 8 minutes per batch. Transfer to a plate. Do not crowd the pan.
- 3
Cook the onions
Add the remaining 1 tablespoon oil and all the onions to the same pot. Reduce heat to medium. Cook, stirring occasionally, until the onions are deeply softened and golden, about 15 minutes. This is where the flavor builds. Do not rush it.
- 4
Bloom the paprika
Take the pot off the heat and stir in the paprika, caraway, and garlic for about 30 seconds, just until fragrant. Have the stock ready for the next steps; paprika can scorch quickly in hot oil and turn bitter.
- 5
Add vegetables
Return the pot to medium-low heat. Add the bell pepper and tomato paste and stir for 1 minute, then stir in the flour for about 30 seconds. If the paprika starts to catch, add a splash of the measured stock immediately.
- 6
Deglaze
Pour in the beef stock, scraping the bottom of the pot with a wooden spoon to release any browned bits. Add the bay leaf, salt, and pepper. Return the beef and any accumulated juices to the pot.
- 7
Simmer
Bring to a gentle bubble. Cover partially and simmer on low heat for 2 to 2½ hours, until the beef is fork-tender and the sauce has thickened. Stir every 30 minutes. If the sauce looks too thick, add a splash of water. If too thin, remove the lid for the final 30 minutes.
- 8
Make the nokedli
While the beef finishes simmering, whisk the flour, eggs, water, and salt in a bowl until a thick, sticky batter forms. If it is too stiff to push through a spaetzle maker, add water a tablespoon at a time. Bring a large pot of salted water to a gentle boil. Push small pieces of batter through a spaetzle maker or a sturdy colander with large holes, working in batches and keeping your hands clear of the steam. Alternatively, scrape small pieces off a damp cutting board with a spoon. Cook until the dumplings float, then give them about 1 minute more; cut one open to check there is no raw flour in the center. Scoop out with a slotted spoon and drain. Toss with the optional butter if desired and serve promptly.
- 9
Taste and adjust
Remove the bay leaf. Taste the goulash and adjust the salt and pepper. The beef should yield easily to a fork; if it is still firm, keep simmering gently and add a splash of water as needed.
- 10
Serve
Divide the nokedli among 6 shallow bowls and spoon the goulash over the top. Add sour cream and chopped parsley if desired.
Estimated nutrition
Per serving (1 of 6)
- Calories
- 861 kcal
- Protein
- 51.3 g
- Carbs
- 47.3 g
- Fat
- 53.3 g
Calculated from the listed amounts. Optional or unmeasured additions are excluded; brands, substitutions, and cooking losses can change the result.
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Hungarian Goulash with Dumplings (Nokedli)
Nutrition · Per serving (1 of 6)
- Protein
- 51.3 g
- Carbs
- 47.3 g
- Fat
- 53.3 g
861 Cal
Estimated · optional extras excluded
Hungarian Goulash with Dumplings (Nokedli)
Dry the beef
Pat the beef chunks completely dry with paper towels. Wet beef steams instead of browning.
All ingredients · 20
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Paprika and onions
Use fragrant Hungarian sweet paprika. Older paprika can lose its aroma; there is no single expiry point for flavor, so smell it before cooking. Add it off the heat to reduce the risk of scorching.
The onions cook down into the sauce. Give them time to soften and turn golden before adding the paprika. This recipe uses stock and no wine.
A note on the name
This thick stew is closer to Hungarian pörkölt than to gulyás, which is usually a soup in Hungary. It is the style often called Hungarian goulash outside Hungary. The flour-thickened sauce and sour cream topping are part of this version.
Make ahead and serving
You can make the beef stew a day ahead and refrigerate it, then reheat gently with a splash of water or stock to loosen the sauce. Make the nokedli just before serving for the best texture.
The nutrition estimate includes the beef stew and dumplings, divided into 6 portions. Optional butter, sour cream, and parsley are excluded.
Frequently Asked Questions
Why is my goulash bland?
Start by checking the paprika: it should smell fragrant, not dusty or flat. Give the onions time to soften and turn golden, then taste for salt once the beef is tender and the sauce has reduced. Burnt paprika tastes bitter, so add it off the heat and keep the stock nearby.
What is the best cut of meat for goulash?
Beef chuck roast works well because its connective tissue softens during a long, gentle simmer. Cut it into evenly sized chunks and cook until fork-tender. Lean cuts such as sirloin are better suited to quicker cooking.
What is the difference between Hungarian and American goulash?
In Hungary, gulyás is usually a paprika-seasoned beef soup. The thick beef-and-onion stew often called Hungarian goulash elsewhere is closer to pörkölt, as in this recipe. American goulash typically combines ground beef, tomatoes, and macaroni.
Can I make this in a slow cooker?
Yes. Brown the beef and cook the onion and paprika base on the stovetop first. Transfer to a slow cooker and add stock just to barely cover the beef; slow cookers lose less liquid than a partially covered pot. Cook on low for 6 to 8 hours, until fork-tender. If the sauce is thin, reduce it in a saucepan before serving. Make the nokedli separately just before dinner.
Can I use hot paprika instead of sweet?
For a milder stew, keep most of the paprika sweet and replace a small amount with hot paprika. Heat varies between brands, so start with less and adjust. Smoked paprika gives a different flavor and is not a direct substitute for Hungarian sweet paprika.
What can I use instead of nokedli?
Egg noodles, spaetzle, mashed potatoes, or crusty bread all work. The nokedli soaks up sauce best, but use what you have.
