My super-hero father decided to make goulash for us recently and when the first recipe he tried didn’t work out (go figure—it asked for a quarter pound of paprika), down the drain it went (just the base, thank goodness), and back to the drawing board went dad. The recipe we did end up with dad pulled from one of his thick recipe binders, with his own notes from a Wolfgang Puck Food Network show. The dumpling recipe comes from my friend Elizabeth who brought it back with her from a summer in Prague. The combination is a knock-out! Rich, flavorful, spicy beef stew balanced with light dumplings.

2 tablespoons extra virgin olive oil

2 large onions, thinly sliced (about 4 cups sliced onions)

1 tablespoon sugar

3 cloves garlic, minced (about 1 tablespoon)

1 tablespoon caraway seeds, toasted and ground

6 tablespoons sweet Hungarian paprika

1 teaspoon spicy Hungarian paprika

2 tablespoons minced fresh marjoram or oregano (or 1 tablespoon dried)

1 teaspoon minced fresh thyme, or 1/2 teaspoon dried

1 bay leaf

3 tablespoons tomato paste

2 tablespoons balsamic vinegar

4 cups chicken stock

2 1/2 pounds chuck roast, cut into 2-inch cubes (trimmed of excess fat)

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Dumplings:

2 cups cake flour

2 teaspoons baking powder

1 teaspoon salt

3/4 cup milk

2 tablespoons melted butter

If the onions at any point look like they are drying out in the pan, lower the heat. Add the minced garlic and ground toasted caraway seeds and cook a minute more. Cover and cook until the beef is falling apart tender, about 1 1/2 hours, stirring occasionally. Add more salt and pepper to taste. Once you have covered the pan, do not uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead. After 15 minutes, test the dumplings with a toothpick. If the toothpick comes out clean, the dumplings are done. Pork and Sauerkraut Goulash - from No Recipes Venison Goulash - from Hunter Angler Gardener Cook