Hungarian Beef Stew With Dumplings Recipes

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BEEF STEW WITH DUMPLINGS

I was given this recipe when my husband and I were first married. I've been making this wonderful beef stew recipe for 35 years and have never found a better one.

Provided by carolj

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h20m

Yield 5

Number Of Ingredients 18



Beef Stew with Dumplings image

Steps:

  • In a bowl, toss cubed beef with flour to coat.
  • Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
  • Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
  • In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.

Nutrition Facts : Calories 829.8 calories, Carbohydrate 48.3 g, Cholesterol 164.4 mg, Fat 51.8 g, Fiber 4.7 g, Protein 42.5 g, SaturatedFat 23.7 g, Sodium 1181 mg, Sugar 6.6 g

1 ½ pounds cubed beef stew meat
¼ cup all-purpose flour
¼ cup butter
1 cup sliced onion
2 cloves garlic, minced
2 cups water
¼ cup chopped fresh parsley
1 teaspoon salt
⅛ teaspoon pepper
1 bay leaf
2 cups cubed potatoes
1 ½ cups diced carrots
1 cup sliced celery
½ cup chopped green pepper
1 cup sliced fresh mushrooms
1 ½ cups biscuit baking mix
½ cup milk
3 tablespoons butter, melted

MOM'S HEARTY BEEF STEW WITH DUMPLINGS

My mom's beef stew recipe that she's perfected over 25 years. Tender chunks of beef couple with hearty vegetables in a rich gravy for a soul-warming treat. And Oh! The dumplings!

Provided by ambikins

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h40m

Yield 8

Number Of Ingredients 16



Mom's Hearty Beef Stew with Dumplings image

Steps:

  • Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
  • Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
  • In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
  • To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
  • Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.

Nutrition Facts : Calories 514.6 calories, Carbohydrate 64.7 g, Cholesterol 62.1 mg, Fat 15.1 g, Fiber 6.5 g, Protein 29.7 g, SaturatedFat 4.7 g, Sodium 1261.3 mg, Sugar 5.3 g

1 tablespoon extra-virgin olive oil
1 onion, coarsely chopped
2 pounds cubed beef stew meat
2 teaspoons steak seasoning (such as Montreal Steak Seasoning®), divided
2 stalks celery, each cut into 4 pieces
2 cups water, or to cover
4 (.85 ounce) packages dry brown gravy mix
4 cups water
1 small turnip, peeled and quartered
4 carrots, peeled and quartered
7 potatoes, peeled and quartered
1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
3 tablespoons shortening
¾ cup milk

HUNGARIAN BEEF STEW WITH DUMPLINGS

I can't believe I've had this recipe for over 25 years. It has been such a staple in my household that I guess I've sort of taken it for granted. I think it's about time I shared it!

Provided by JackieOhNo

Categories     One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 15



Hungarian Beef Stew With Dumplings image

Steps:

  • Cut steak into 2-inch cubes, removing fat and any tough sinews. In a large skillet, heat oil. Add meat and brown thoroughly on all sides. Remove meat to plate with slotted spoon and set aside. To oil in skillet, add onions, garlic, paprika, salt and pepper. Cook until onions are translucent. Return meat and plate juices to pan and sprinkle mixture with flour.
  • Cook, stirring frequently, over low heat until flour is browned. Add green pepper, celery and carrots. Add enough beef stock to cover mixture and simmer 1 hour or until meat is tender. Ten minutes before stew is done, add dumplings (recipe follows) and cover skillet. (If desired, peeled and quartered potatoes may be added halfway through cooking time instead of dumplings.).
  • To make dumplings, in a large bowl, combine all dumpling ingredients and blend thoroughly. Drop by spoonfuls into large pot of boiling salted water. When dumplings double in size and rise to the surface, remove with slotted spoon and cool in colander. Add to stew during the last 10 minutes. The dumplings can be made ahead, refrigerated and reheated.

Nutrition Facts : Calories 754.4, Fat 39.3, SaturatedFat 12, Cholesterol 324.7, Sodium 916.3, Carbohydrate 45.4, Fiber 4.6, Sugar 5.3, Protein 52.6

2 1/2-3 lbs round steaks, about 1/2-inch thick
5 tablespoons vegetable oil
2 large Spanish onions, diced
3 -4 garlic cloves, minced
2 tablespoons heaping Hungarian paprika
salt & freshly ground black pepper, to taste
2 tablespoons flour
1 medium green pepper, cut into large dice
2 cups diced celery
3 carrots, sliced or 3 carrots, diced
2 -4 cups beef stock
2 cups flour
6 eggs
2 teaspoons sour cream
1 teaspoon salt

HUNGARIAN STEW

"As the owner of a fitness center, I rely on a slow cooker many days to create a wonderful meal for my family." This hearty stew is chock full of herbs and spices reminiscent of the old days. Susan Kain, Woodbine, Maryland

Provided by Taste of Home

Categories     Dinner

Time 7h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 15



Hungarian Stew image

Steps:

  • Place potatoes and onions in a 3-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Place over potato mixture., Pour off excess fat from skillet. Add water to the drippings, stirring to loosen browned bits from pan; heat through. Stir in the paprika, salt, caraway seeds, tomato paste and garlic. Pour into the slow cooker. Cover and cook on low for 6-8 hours. , Add green peppers and tomatoes; cover and cook 1 hour longer or until meat and vegetables are tender. With a slotted spoon, transfer meat and vegetables to a large serving bowl; cover and keep warm. , Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; gradually whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Stir into meat mixture.

Nutrition Facts : Calories 358 calories, Fat 14g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 446mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 5g fiber), Protein 20g protein.

4 medium potatoes, cut into 1-inch cubes
2 medium onions, chopped
1 pound beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
1-1/2 cups water
3 teaspoons paprika
1 teaspoon salt
1 teaspoon caraway seeds
1 teaspoon tomato paste
1 garlic clove, minced
2 medium green peppers, cut into 1-inch pieces
2 medium tomatoes, peeled, seeded and chopped
3 tablespoons all-purpose flour
3 tablespoons cold water
1/2 cup sour cream

HERBED BEEF STEW AND DUMPLINGS

Meet the Cook: With our supply of homegrown beef, I'm always searching for new ideas on how to cook it. That's the way I came to invent this dish. Everyone loves it! My husband and I have three children, all of them now grown. -Madeleine DeGruchy, Antigonish, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 6 servings.

Number Of Ingredients 23



Herbed Beef Stew and Dumplings image

Steps:

  • In a 5-qt. Dutch oven, brown beef in oil. Add onions; cook until onions are tender. Add garlic; cook 1 minute longer. Stir in 3 cups water and all the seasonings. Cover and simmer until the meat is tender, about 2 to 2-1/2 hours. , Add carrots and parsnips; cover and simmer for 45 minutes or until vegetables are tender. Stir in browning sauce if desired. Combine cornstarch and remaining water until smooth; gradually stir into stew. Bring to a boil, stirring constantly; boil for 1 minute. , For dumplings, combine the flour, baking powder, parsley if desired and salt. Stir in the egg, oil and water. Drop into six mounds onto simmering stew. Cover and cook for 10-12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts : Calories 416 calories, Fat 13g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 882mg sodium, Carbohydrate 53g carbohydrate (12g sugars, Fiber 7g fiber), Protein 21g protein.

1 pound beef stew meat, cut into 1/2-inch cubes
2 tablespoons canola oil
2 medium onions, chopped
2 garlic cloves, minced
3-1/4 cups water, divided
1 teaspoon dried basil
3/4 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon ground cinnamon
1 to 2 teaspoons salt
1/4 teaspoon pepper
1 pound baby carrots
3 medium parsnips, cut into 1-inch pieces
1/2 teaspoon browning sauce, optional
2 tablespoons cornstarch
DUMPLINGS:
1-1/3 cups all-purpose flour
3 teaspoons baking powder
1 tablespoon minced fresh parsley, optional
1/2 teaspoon salt
1 egg, beaten
1 tablespoon canola oil
1/2 cup water

BEEF STEW WITH HERB DUMPLINGS

Nothing could be more comforting on a chilly day than a bowlful of this nicely seasoned stew.-Anna Broschart, Elkins, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 10-12 servings.

Number Of Ingredients 22



Beef Stew with Herb Dumplings image

Steps:

  • In a resealable plastic bag, combine four, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add water; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours. , Add the vegetables, parsley, thyme and bay leaf. Cover and simmer until meat and vegetables are tender, about 30 minutes. Discard bay leaf. Add browning sauce if desired. , For dumplings, combine the flour, baking powder, salt, thyme and sage. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk until moistened. , Drop by heaping tablespoonfuls onto simmering stew. Cover and simmer 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately.

Nutrition Facts : Calories 312 calories, Fat 11g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 663mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
4 cups water
5 medium potatoes, peeled and cubed
2 medium onions, chopped
1-1/2 cups sliced carrots (1/2-inch pieces)
1 cup chopped celery
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1 bay leaf
Browning sauce, optional
DUMPLINGS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
3 tablespoons shortening
3/4 cup milk

HUNGARIAN GOULASH (WITH DUMPLINGS)

I used to make this for my roommate and myself, and she loved it - now, it's my comfort food, especially in the wintertime. Remember to use a stock-pot - this makes a lot.

Provided by Joani Bond

Categories     Stew

Time 32m

Yield 6-8 serving(s)

Number Of Ingredients 15



Hungarian Goulash (With Dumplings) image

Steps:

  • Warm the oil in the stock pot over medium heat.
  • Add the onions and the garlic, stirring for about five minutes.
  • Add the beef, and cook until mostly brown (it'll continue to cook in the stew).
  • When the meat is mostly brown, add the can of tomatoes, the paprika, the water, and cubes of beef bouillon (I suggest crumbling it before hand).
  • Cover and increase heat until it boils.
  • When it boils, decrease heat to a simmer, cover, and let simmer for 1.5-2 hours.
  • Add the bell peppers and potatoes.
  • Let the stew continue to simmer for 20 minutes.
  • In the meantime, mix the flour, baking powder and salt in a mixing bowl.
  • Add the milk, and stir thoroughly.
  • Flour your hands and roll the dough into half-inch balls. It will be sticky!
  • Drop the balls into the simmering stew, and wait until they rise to the surface.
  • Enjoy!

Nutrition Facts : Calories 473.4, Fat 21.2, SaturatedFat 7.4, Cholesterol 54.2, Sodium 815.1, Carbohydrate 50.4, Fiber 6.6, Sugar 7, Protein 21.8

2 tablespoons oil
2 onions, chopped
2 garlic cloves, chopped
2 (8 ounce) packages stewing beef
1 (800 ml) can chopped tomatoes
2 tablespoons paprika
10 cups water
6 beef bouillon cubes
salt and pepper, to taste
2 bell peppers, chopped
2 large potatoes, cubed
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk

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