Instructions

Base of the goulash

Sauté the onion in fat until golden, add the meat and sear until browned. Season with salt and pepper.

Seasoning

Stir in paprika, caraway seeds, garlic, and tomato paste, then pour in some broth, stirring.

Stewing

Cover and simmer on low heat for about 45 minutes, adding broth as needed.

Cabbage

Add the cabbage (if very sour, rinse briefly and drain), cook for another 20-25 minutes until tender.

Finishing

Pour in the cream, let it simmer for 5 minutes. Adjust the taste with salt and spices.

DUMPLINGS

Dissolve yeast in warm water/milk with sugar, let it foam for 10 minutes.

Add flour, salt, oil, and knead into a smooth dough. Let it rise for 45-60 minutes.

Divide into 2 pieces, let it rise for 10 minutes.

Steamed

Steam for 20-22 minutes (do not open the lid). After removing, brush with oil and prick with a needle. Or Boiled: In boiling salted water for 18-20 minutes, turning halfway. Serving: Slices of dumpling, a portion of segedín with cream. Tastes best after resting for 10 minutes.

TIP from Linduska

Add paprika to the fat for just a few seconds, then immediately pour in – otherwise, it will become bitter. If you want a stronger cabbage flavor, do not rinse the cabbage at all, just lightly drain it.