Heat oil in a heavy skillet. Add onion and cook over low heat until lightly yellowed.
Turn burner off. Add paprika and blend well. Add meat, caraway seeds, garlic, tomato paste, sugar salt, and water. Turn back on over low heat. Mix well.
Add meat. Stir. Add salt and pepper and stir again.
Put it over high heat and add water. Stir. Wait until it starts to boil (1hr 15-45 minutes+).
Once boiling, put heat to low. Add beef base. Make sure Goulash is still boiling. Put on lid and make sure steam has a place to escape. Let sit for an hour, stirring occasionally; every 10 minutes or so.
After an 1 1/2 hours of cooking, add bread crumbs and marjoram.
Put lid back on and stir every two minutes.
Serve and garnish with onion
Serve with dumplings or other food!
Mix together milk, sugar, and yeast in one bowl. Let sit for ten minutes.
In another bowl, mix together flour, salt, egg. Once the yeast mixture has sat for ten minutes, combine.
Form mixture into one ball. Make sure dough is not sticky. If it is, add more flour. If it's hard to incorporate together, add more milk. Add some flour to the top of ball.
Let it rise over a small amount of steam; too much steam will burn dough. Put a towel/cloth over the bowl and let rise for about an hour to an hour and a half.
Put dough ball onto a cutting board with flour on it. Cut ball into three pieces. Form cylinder-like shapes with each piece. Cover again and let rise.
While dumplings are rising, fill a pot with water. Turn the stove on and add a pinch of salt. Cover so steam can make its way out.
Once water is bowling, add one dumpling and cover up immediately. Cover all the way. Water has to be boiling throughout the next 10 minutes or else it will deflate. After ten minutes, flip over dumpling and cover immediately. Let cook for another ten minutes. Flip the dumpling after 10 minutes to ensure it doesn't become soggy. Then take it out and poke a few holes in it to ensure steam release. Repeat for other pieces.
Slice into strips.
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