Hungarian Goulash

Lisa Pighetti, Art Director

My grandmother made this dish for us every time we came to visit — it was a family favorite! Since we only got to visit every year or two, it was a treat to finally have it. It is an incredibly simple dish, but a quintessential comfort food. Perfect for a chilly day.


Ingredients:

Chicken & Broth

  • 6–8 chicken thighs, skin removed
  • 2 large sweet onions, sliced very thin
  • 2 tbsp olive oil
  • 1½ boxes chicken broth or stock
  • 2 heaping tbsp Sweet Hungarian paprika
  • 1 tbsp kosher salt
  • Pepper, to taste

Dumplings

  • 2 cups flour
  • 2 eggs
  • 2 tsp baking powder
  • 1 tsp salt
  • About 2 cups milk (enough for a doughy consistency)

Directions:

Chicken & Broth

  1. In a large Dutch oven, sauté onions in olive oil until transparent. Add salt, paprika and pepper.
  2. Add chicken thighs and stir to coat.
  3. Add chicken broth, cover and simmer on low for about 1½ hours, stirring occasionally.

Dumplings

  1. Combine flour, eggs, baking powder, salt and 1 cup milk with a fork. Add milk, as needed, until you have a dough-like consistency.
  2. Boil a large pot of salted water.
  3. Drop heaping teaspoon sizes of dough into water. Once they pop up to the surface, let them cook for about 1 minute. Remove with a slotted spoon into a bowl. Repeat until dough is gone.
  4. Serve chicken and broth over dumplings and enjoy!