Goulash and Semmelknödel

As I’ve mentioned in a previous post, I’m participating in the Pick A Chef event over on Recipezaar. While looking through Cynna’s recipes, I saw one that stood out to me immediately — Bayerische Semmelklöße — or as they’re called in the part of Germany that my family is from (Hesse), Semmelknödel. This is a dish that I grew up with, one that my Oma made regularly, when she wasn’t in the mood to make spaetzle or egg noodles or potato dumplings instead. The recipe she used was much simpler – just bread and milk and egg and seasoning, but this sounded close enough. I figured that this time around, I would mostly follow the recipe as written (allowing for a substitution of double smoked bacon in the place of Canadian bacon, because I don’t like Canadian bacon) and see how it compared to the dumplings I remembered from my youth. Because my Oma always served hers with Goulash, I figured that I would serve them this way too.

Goulash and Bread Dumplings

The only other change I made to Cynna’s recipe was that I used two eggs instead of three, as the consistency was right with just two eggs. The flavor was great, especially with the substitution of the double smoked bacon. But as I’ve said before and I’ll probably say again, double smoked bacon makes *everything* taste better. 🙂

Below is the recipe I used for Goulash. Unfortunately, my Oma’s recipe died with her, but this is the closest I’ve been able to come in flavor over the past decade of trying Goulash recipe after Goulash recipe.

Hungarian Goulash
Source: AllRecipes

2 pounds beef chuck roast, cubed
1 large onion, diced
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons Hungarian sweet paprika
1/2 teaspoon dry mustard
1 1/4 cups water, divided
1/4 cup all-purpose flour

Place beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions. Cover, and cook on Low for 9 to 10 hours, or until meat is tender. Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens.

And I’ve already got great plans for the leftovers, too. I had originally planned on just frying them in butter like my Oma used to do, until I came upon this post at Delicious: Days. Perfect timing! I’ll definitely be following those suggestions for leftovers tonight!

3 thoughts on “Goulash and Semmelknödel

  1. Pingback: September Monthly Mouthful | Chew On That

  2. mohamedredshark

    I used to make it with tomato paste , but I will try ketchup , any how I Should try it , your blog is more than terrific

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