Bettina's Kitchen Stories: Goulasch and Dumplings

Today, we are cooking an iconic South Tyrolean dish with chef Michele: goulash with dumplings. At the Biergarten in Caldaro, this specialty is a local favourite: authentic, hearty, and deeply rooted in local tradition. A flavourful journey combining simplicity, passion, and genuine tastes.

Beef goulash

Ingredients

• 1 kg beef (chuck tender or braising steak)
• 600 g onions
• 2 bay leaves
• 1 garlic clove
• 1 tbsp thyme
• 1 tbsp marjoram
• 1 tbsp ground cumin
• 2 tbsp tomato paste
• Paprika (note: missing from the Italian ingredients list)
• 3 litres beef stock
• Salt and pepper to taste

Preparing the meat

1. Cut the beef into even-sized cubes.
2. Heat a large pot until it is very hot.
3. Sear the meat without adding any fat or liquid, sealing it well.

The meat needs to brown nicely without losing its juices

Onions and aromatics

1. Add the finely chopped onion.
2. Cook for 1 to 2 minutes until soft.
3. Add the bay leaves, thyme, marjoram, cumin, and paprika.
4. Stir in the tomato paste.
5. The paprika is added at this stage to bring out its full aroma and colour.
6. Pour in a splash of red wine to deglaze (Lagrein or a full-bodied red wine from Caldaro).
7. Allow the alcohol to evaporate completely.

Cooking

1. Add enough beef stock (or water as a simple home alternative) to just cover the meat.
2. Season with salt and pepper.
3. Bring to a boil, then turn down the heat.

Simmer slowly for about 2 hours (the exact time depends on the size of your meat cubes).

Speck dumplings

Ingredients

• 300 g stale bread, cubed
• 150 g speck, diced
• 100 g onion
• 5 eggs
• Fresh parsley
• Milk
• Salt and pepper

Base preparation

1. Melt a knob of butter with a drizzle of oil in a pan.
2. Add the onion and cook until soft.
3. Add the speck and brown lightly.

Making the mixture

1. Place the stale bread cubes in a large bowl.
2. Add the warm speck and onion mixture.
3. Mix in the eggs, milk, chopped parsley, salt, and pepper.

Add the milk gradually until you have a soft but compact mixture.

Shaping and cooking

1. Shape the dumplings with slightly wet hands.
2. Do not squeeze the mixture too hard; it should stay light and airy.
3. The pieces of bread should still be visible.
4. Let the mixture rest for 15 to 30 minutes.
5. Cook the dumplings in gently boiling salted water.
6. Keep the heat on medium (avoid a rolling boil so they do not break apart).
7. Cook for 20 to 25 minutes.