Hungarian Beef Stew with Dumplings
Warm up with the hearty, flavor-packed comfort of Hungarian Beef Stew with Dumplings—a classic dish that combines tender chunks of slow-simmered beef, rich paprika-spiced broth, and fluffy homemade dumplings. This traditional Hungarian recipe features a perfect blend of sweet and smoky paprika, toasted caraway seeds, and a medley of aromatic ingredients like garlic and onions, all complemented by melt-in-your-mouth potatoes. The crowning touch? Light and pillowy dumplings that cook right atop the stew, absorbing its savory goodness. Ideal for cozy family dinners or a winter gathering, this one-pot wonder is bursting with authentic Eastern European flavors and is sure to satisfy any craving for comfort food.
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Recipe Information
Ingredients
- 2 lbs beef chuck, cubed
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp sweet Hungarian paprika
- 1 tsp smoked paprika
- 1 tsp caraway seeds
- 2 tbsp flour
- 4 cups beef broth
- 1 14-oz can diced tomatoes
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 3 medium potatoes, peeled and cubed
- 1 cup flour (for dumplings)
- 1 tsp baking powder
- 0.5 tsp salt (for dumplings)
- 0.5 cup milk
- 1 egg
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef cubes on all sides, working in batches to avoid overcrowding the pan. Transfer the browned beef to a plate and set aside.
In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
Add the tomato paste, sweet paprika, smoked paprika, and caraway seeds to the pot. Stir well to combine and toast the spices for about 1 minute.
Sprinkle the flour over the mixture and stir to coat. Gradually pour in the beef broth, stirring constantly to prevent lumps. Add the diced tomatoes, bay leaf, salt, and black pepper.
Return the browned beef to the pot, along with the cubed potatoes. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 90 minutes, stirring occasionally, until the beef is tender.
While the stew is cooking, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the milk and egg together, then stir into the dry ingredients until just combined.
After 90 minutes, drop spoonfuls of the dumpling batter onto the surface of the simmering stew. Make sure there is enough liquid to cook the dumplings. Cover and cook for an additional 20-25 minutes, until the dumplings are puffed and cooked through.
Remove the bay leaf from the stew and adjust seasoning with additional salt and pepper, if needed.
Ladle the stew into bowls and serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
3951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.3 g | 290% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 933 mg | 311% | |
| Sodium | 8696 mg | 378% | |
| Total Carbohydrate | 277.8 g | 101% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 33.3 g | ||
| Protein | 227.0 g | 454% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 690 mg | 53% | |
| Iron | 41.0 mg | 228% | |
| Potassium | 7829 mg | 167% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
