Beef Goulash with Dumplings

Ingredients:

Goulash:

• 2 Tbsp additional virgin olive oil
• 4 glasses onions daintily cut
• 1 Tbsp sugar
• 3 garlic cloves, minced
• 1 Tbsp caraway seeds, toasted and ground
• 1/2 tablespoons sweet Hungarian paprika
• 1 teaspoon fiery Hungarian paprika
• 2 Tbsp minced crisp marjoram leaves
• 1 teaspoon minced crisp thyme leaves
• 1 cove leaf
• 3 Tbsp tomato glue
• 2 Tbsp balsamic vinegar
• 4 glasses chicken stock
• 2 1/2 pounds chuck roast, cut into 2-inch blocks (uproot overabundance fat)
• 1 teaspoon fit salt
• 1/4 teaspoon naturally ground dark pepper

Dumplings:

• 2 glasses cake flour
• 2 teaspoons preparing powder
• 1 teaspoon salt
• 3/4 glass milk
• 2 Tbsp softened margarine

How to make:

1. In a large secured saute skillet, warm the olive oil and saute the onions and sugar until caramelized. Include the garlic and caraway seed. Cook an alternate moment.
2. Include the sweet and fiery paprika, marjoram, and thyme and cove leaf. Saute an alternate moment, until fragrant.
3. Include the tomato glue. De-glaze with the vinegar and the stock and include the pieces of beef, salt and pepper. Heat to the point of boiling, then lower to a stew. Cover and cook until extremely delicate, around 1/2 hours, mixing at times. Taste and conform flavoring to salt and pepper.
4. To set up the dumplings, filter together the cake flour, baking powder and salt. Consolidate with the milk and liquefied margarine, blending delicately. After the stew has cooked until delicate in step 3, drop the dumpling batter by (storing) teaspoonfuls into the stewing stew. Cover and cook for 15 minutes. When you have covered the skillet, don't reveal while the dumplings are cooking! With the goal they should be light and feathery, they must steam. In the event that you reveal the skillet, the steam will escape and the dumplings will bubble. Following 15 minutes, test the dumplings with a toothpick. On the off chance that the toothpick confesses all out, the dumplings are carried out.