Hungarian Goulash Soup

I made quite a few changes to suit my own taste buds. First, I changed the traditional beef in this recipe to lamb. Overall my family and I prefer the smoother taste of lamb over beef. Secondly, I know caraway seeds are a very popular European spice however I did not have any on hand so I made a substitute and used ground cumin, oregano and Nigella to try to keep the robust flavor or the caraway seeds intact. I also chose to make dumplings for this meal to give it more and really make it a meal. I have never tried dumplings in anything but chicken and dumplings so I was extremely curious to try it. I have to admit I was skeptical at first.

Finally it was time to serve this gorgeous red stew and soon we would know if it was a hit or a miss. You see my husband is not much of a soup or stew person. We both really enjoyed this soup down to the last drop. The flavors were flawless together; the lamb was as soft as butter and the dumplings really brought this meal together.

3 tablespoons olive oil
2 garlic cloves, diced
1 large onion, sliced
1 lb boneless lamb, cubed
Salt and pepper to taste
2 tablespoons paprika
1/2 teaspoon Nigella seeds
1 teaspoon ground cumin
1 teaspoon oregano
5 whole cloves
1 bay leaf
4 tablespoons tomato paste
1 quart (1 liter) beef stock
 

Dumplings:
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2-3/4 cups water

1. In a 4-quart saucepan on medium heat add olive oil. Add onions and garlic and cool until tender. Add lamb, salt, pepper, paprika, Nigella, cumin, oregano and cloves. Mix well and allow meat to brown on all sides. About 5 minutes.

2. Add tomato paste and beef stock, mixing. Add bay leaf. Bring to a full boil, cover and reduce heat to low. Cook for 2 hours.

3. 20 minutes before stew has finished getting a large mixing bowl. Add flour, baking powder and salt. Add water a small amount at a time until dough consistency has formed.

4. Form dough into 12 golf ball sizes balls. Carefully place into soup, do not mix. Raise heat to medium-high, cover and allow to cook for 10 minutes. Uncover, carefully mix and allow to cook for another 10 minutes with lid partially on. Serve.

Yields: 6-8 servings

7 Responses to Hungarian Goulash Soup

  • Monica says:

    Noor… welcome to Gutsy Group! And wow, look at your first collaboration -it looks great! I like the dumpling idea too… mmm gives me something to think about and the Lamb instead of the beef is a perfect.

    Glad you joined in, I’m looking forward to cooking along side with you and the other Gutsy cooks

  • Noor says:

    Monica, thanks so much. It was really nice although I questioned it at first. Now I would never have it any other way. And this is one of those dishes you make time and time again after you try it. Lamb is just perfect in this dish as well. Let me know if you try it.And thanks for the warm welcome.

    Meeso yea it looks like a sloppy gravy a lot of the times lol.

  • ://: Héni ://: says:

    Esalaam,

    Interesting twists you have made. Goulash spelled Gyulàs isn’t any nigella seeds or lamb, but beef. And the dumplings are little different … but machallah i liked your tweaks sis!

  • SamCyn says:

    Hi Noor,

    Welcome to the Gutsy Cooks club! Great site, I look forward to reading your posts.

    SamCyn

  • Marie says:

    Hi Noor,
    Welcome to the Gutsy Cooks! I made the soup too, but with the recommended beef instead of lamb; lamb sounds terrific, though.
    I look forward to reading more of your posts.

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