Jan's Goulash Soup
1 lb. stew meat in chunks
Baby Dumpling Dough
I used chuck but you can use round steak or stew meat. You can make this either with the vegetables or without. Some folks like it just with potatoes and the meat. As in most of my stews I use whole peppercorns and as they cook they get tender. Cut the turnips, parsnips, carrots and celery root or celery and reserve them in a dish till later.
I am using two types of potatoes a russet and 2 Yukon gold potatoes , firm white or red potatoes. The russet tends to break down a bit and helps thicken the Goulash.
Trim the excess fat off the meat and cut into small chunks or if you want strips.
Chop an onion and get it ready.
Melt the oil or butter in the Dutch oven or large soup pot.
You can contiunue to the next step if you want to save time.
If you are adding the vegetables now is the time to add them. Cover and cook for 60 to 90 minutes.
Click on the picture to see a close up view of how I cube potatoes to keep them uniform shape.
I hold the potatoes in water until I am ready to add to the Goulash. this keeps them from turning brown.
Periodically take a piece of meat out and check the tenderness. When i can cut it with a fork it is done. Check the larger pieces, otherwise a small piece could be done but the larger will still be tough.
Cook till the potatoes are done, about 15 minutes.
Here you may want to add a bit more water or stock to increase the amount of broth. You may also want to add more paprika if you like.
Here is what it looks like with the vegetables.
If you like you can add little baby dumplings. Mix the flour, egg and salt together in a stainless bowl till nice and stiff. Add a little extra flour if necessary.
I make a long tube with the dough and put it on a cutting board and then cut a little wedge off it and slide it into boiling water. You can do it right into the Goulash if you want. When the dumplings float they are done.
Garnish the Goulash with chopped parsley and a couple shakes of paprika.