Hungarian Vegetable Goulash with Paprika and Sour Cream Dumplings
Vegetable goulash with paprika simmered in stock and tomato puree, topped with flour-egg sour cream dumplings cooked in the pot.
- 400 g potatoes
- 300 g red peppers
- 200 g onions
- 150 g carrots
- 3 tbsp paprika powder
- 150 g plain flour
- 150 ml sour cream
- 600 ml vegetable stock
- 2 tbsp tomato puree
- 1 piece eggs
- 40 g butter
- 1 tsp caraway seeds
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Add to a shopping listHow the shopping list works →- Step 1
Dice onions, peppers, carrots, and potatoes into 2cm chunks.
- Step 2
Sauté onions in butter for 5 minutes until soft. Add paprika and cook for 1 minute.
- Step 3
Add vegetables, tomato puree, caraway seeds, and stock. Simmer for 25 minutes until tender.
- Step 4
Mix flour, egg, and 100ml sour cream to form soft dumpling dough.
- Step 5
Drop spoonfuls of dumpling mixture into simmering goulash.
- Step 6
Cook for 8-10 minutes until dumplings are cooked through.
- Step 7
Stir in remaining sour cream and season with salt and pepper.
- Step 8
Serve hot with extra paprika sprinkled on top.
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