Hungarian Beef Goulash with Paprika and Dumplings

*Tips:* - Brining the meat and browning it with vegetables, paprika, and tomato paste enriches the flavor of the stew. - For a salad to pair with this stew, thinly slice a cucumber, blend it with 1 to 2 tbsp sour cream, a splash of white wine vinegar, and season with salt and pepper. *Wine Pairing:* Every now and then, a Merlot is the right wine for this dish. Look for bottlings by Rutherford, Simi, Clos du Bois, and Round Hill; all enjoyable quaffs.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a 12-in/30.5-cm skillet over medium-high heat, add olive oil, and cook bacon until it gives fat but isn't crispy yet, about 2 minutes. Add beef and 1/2 tsp salt, let it brown on one side for about 3 minutes, then turn and brown on the second side for another 2 minutes.

Step 2

Add onion, bell pepper, garlic, paprika, and tomato paste. Sauté until vegetables begin to soften, about 4 minutes. Add potatoes, beef broth, vinegar, and pepper. Bring to a simmer.

Step 3

In a bowl, whisk together flour, baking powder, and 1/4 tsp salt. Combine milk and butter, then add to the flour mixture. Stir until just combined. Drop the batter by tablespoonfuls into the simmering stew, making about eight dumplings.

Step 4

Cover the skillet, reduce heat to low, and simmer the stew until vegetables and dumplings are tender, about 15 minutes. Don't peek during this time. Check for doneness by inserting a toothpick into a dumpling; it should come out with dry crumbs.

Step 5

Scoop dumplings into bowls. Taste the stew for seasoning, adjusting salt or pepper if needed. Ladle stew over dumplings and top each portion with a dollop of sour cream. Serve hot.