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Ingredients for 8 servings


4 tablespoons vegetable oil

1 Spanish onion, peeled and chopped

1 green pepper, chopped

4 cloves garlic, chopped

1-1/2 pounds pork tenderloin, cut in 1" cubes

1 tablespoon flour

2 tablespoons sweet paprika

1 tablespoon tomato paste

1 tomato, peeled, seeded and chopped

1/2 pound canned sauerkraut, rinsed and drained.

1 – ½ to 2 cups chicken stock

1 tablespoon caraway seeds

1 cup sour cream

pinch of hot paprika



1-1/2 cups unbleached white flour

1-1/2 cups bread flour

1 package rapid-rise dry active yeast or 1 tablespoon instant yeast

1 teaspoon sea salt

1 cup + warm water (100 degrees)

1 large egg at room temperature, beaten



Goulash: Heat the oil in a heavy saucepan. Saute onions and peppers until lightly browned. Stir in the garlic and cook 1 minute longer. Scrape the vegetables into a bowl and reserve. Add the meat and sear on all sides briefly – in installments as needed. Reserve pieces in another bowl. Return the meat pieces to the pan. Dust with flour and paprika and continue cooking another minute. Stir in the sautéed vegetables and sauerkraut. Stir the tomato paste into the bottom of the pan with the tomato pieces. Add the stock and caraway seeds. Bring liquid to a boil, reduce to a simmer and cook until the meat is just cooked through, another 5-10 minutes. Stir in the in the sour cream and hot paprika. Adjust the seasonings to taste.


Dumplings: Combine the dry ingredients in bowl or mixer. Stir the egg into the water before adding the liquid to the bowl. Add tablespoons of water as needed to create a stiff dough. Let this dough sit in a warm place until doubled in bulk, about 1 hour. After 30 minutes heat 3 quarts of water in a pasta pot


Punch down the dough and divide into 4 pieces on a lightly floured board. Shape each piece of dough into a small loaf. Let the loaves rest for 10 minutes. Add 1 tablespoon salt to the water. Drop two loaves of dough into boiling water, place the other two in the oiled steamer portion of the pot and cover. Simmer for 15 minutes, opening and turning the dumplings over once or twice as they cook. Remove them when their interior temperature reaches 200 degrees. Turn the dumplings in the steamer into the water to finish cooking, another 5 minutes. Remove from the water, slice and serve with the goulash.