Goulash with dumplings is one of the classics of Czech cuisine.
It’s a dish that’s extra delicious when you make it on the Big Green Egg.
First you make the beef goulash on the Kamado, and when the meat is nice and tender you put the dumplings on top.
Just 20 minutes later you can sit down to a hearty meal!
- 1 kg beef shoulder
- 3 onions
- 1 red bell pepper
- 2 cloves of garlic
- 250 g mushrooms
- 50 g butter
- 2 tbsp flour
- 1 tsp ground cumin
- 3 tbsp Hungarian paprika powder (edelsüss)
- 1 tsp smoked paprika powder (hot)
- 2 sprigs of marjoram
- 1 sprig of thyme
- 4 bay leaves
- 2 tbsp tomato purée
- 2 tbsp balsamic vinegar
- 1 tbsp Dutch apple butter
- 1 tbsp Dijon mustard
- approx. 1 L beef stock
- 4 spring onions
- 40 g butter
- 200 g self-raising flour
- 1 tbsp baking powder
- 1 tsp salt
- 90 ml milk
PREPARATION IN ADVANCE
- Ignite the charcoal in the Big Green Egg and heat, with the grid, to 200°C.
- Meanwhile, cut the beef shoulder into 3 cm cubes. Cut the peppers and onion into slices of approx. 2 cm. Peel and thinly slice the garlic cloves. Slice the mushrooms.
- Heat the butter in the Cast Iron Dutch Oven on the grid. Add the meat and cook until browned, then add in the onions, red pepper and garlic and stir well. Cook until the onion is translucent.
- Stir the flour into the meat mixture and let cook for 4-5 minutes. Add the other ingredients except for the green onion. Close the lid of the EGG after each action and wait until the goulash starts to bubble.
- Remove the Dutch oven and the grid from the EGG. Set up the convEGGtor, replace the grid and put the pan back on. Close the lid of the EGG and heat to 140°C. Let the goulash cook for approx. 3 hours on a low heat, stirring occasionally and adding more stock if necessary.
- After approx. 2 1/2 hours melt the butter for the dumpling batter. Mix together the rest of the ingredients for the dumplings, then stir in the melted butter; season with salt and pepper to taste. Cut the green onion into rings of approx. 1 cm for the goulash.
- When the meat is tender, mix the green onion into the goulash, then season with salt and pepper. Using two soup spoons make dumplings from the batter and place them on top of the goulash. Place the lid on the pan and close the lid of the EGG. Let the dumplings cook 15-20 minutes on the goulash until they feel firm to the touch. Meanwhile, remove the parsley leaves from the stalks and finely chop them.
- Remove the pan from the EGG and sprinkle the goulash and dumplings with the finely chopped parsley.