Hungarian Goulash with Sour Cream Chive Biscuits

I wish I had spent more time in the kitchen with my mother when I had the chance growing up. She was an amazing cook and I took her delishious meals for granted. Now that she is gone I have spent countless hours scouring the internet for traditional German and Hungarian recipes that sound similar to what she used to make for us.

One of my favorite meals was her Hungarian Goulash. It doesn’t get more Hungarian than goulash. My dear sister in law brought me back some authentic Hungarian Paprika from her trip last year and I have been hoarding it to make dishes that are Paprika worthy, and this is one of them.

Alright, let’s get started! First get a large heavy pot on the stove. You want something that will heat evenly since we will be braising this dish for a long time on low heat. The heavy pot will distribute the heat evenly and keep your goulash from burning and sticking to the bottom of the pot.

I have been drooling over those beautiful Le Creuset cast iron enamel pots, but the price tag is over the top! I came across a knock off at my local TJ Max for only $39, and I knew I had to make it mine! I just love the color and the darn thing weighs about 20 lbs so I know it will be perfect for braising on the stovetop for long periods of time.

Turn the heat to medium high and add about 2 tablespoons of oil. Vegetable, Canola or Olive oil will all work. While the oil is getting hot, cube up about a pound of top sirloin beef into 1 inch cubes, trimming off any excess visible fat. Season the cubed beef liberally with salt and pepper.

Once the oil is hot, add the cubed beef. You don’t want to crowd it in the pan, it will steam instead of browning if you add to much meat all at once. I cooked my beef in two batches.

Transfer cooked beef cubes to a plate and keep warm while you prepare the rest of the goulash.

Once you have browned the beef, add four strips of bacon chopped into 1/2 inch pieces. Cook until the bacon renders its fat and just starts to brown on the edges.

Once the bacon has rendered its fat add a chopped onion and a chopped red bell pepper. Cook until the vegetables are soft, about 5 – 10 minutes.

Add a 6 oz can of tomato paste. Stir together to incorporate all the ingredients. Add 4 minced cloves of garlic and continue to cook until fragrant, about a minute.

Stir in 3 generous tablespoons of Paprika and cook for about a minute, until fragrant. Pour in a 32 oz carton of beef broth. Add the browned cubed beef and stir all the ingredients together. Increase heat and bring the stew to a simmer.

Once the stew comes to a simmer, cover, reduce the heat to low and let it simmer for 45-60 minutes, stirring occasionally to prevent burning. If you are using a heavy enameled cast iron pot this won’t be an issue, but if you don’t have one keep any eye on the stew so it doesn’t burn on the bottom.

To prepare the biscuits combine 1 1/3 cups Bisquick, 2/3 cups sour cream, 4 tablespoons milk and 2 tablespoons chopped chives in a medium bowl. Stir together until you have a sticky dough.

Drop generous sized tablespoonfuls of the biscuit dough into the simmering stew.

Cover and allow the biscuits to simmer in the stew for about 20-30 minutes or until the biscuits are cooked through.

Once the dumplings are cooked through, gently stir in a 1/2 cup sour cream and gently blend into the stew being careful not to break up the biscuits.

Serve a generous portion of stew with a couple dumplings. Enjoy!

Hungarian Goulash with Sour Cream Chive Biscuits

• 2 tablespoons oil
• 24 oz top sirloin cut into 1 inch cubes
• Salt & pepper
• 4 slices bacon, chopped
• 1 onion, diced
• 1 red bell pepper, diced
• 3 tablespoons tomato paste
• 4 cloves garlic, minced
• 2 tablespoons paprika
• 32 oz carton beef broth
• 1/2 cup sour cream

For the biscuits:

• 1 1/3 cups Bisquick mix
• 2/3 cup sour cream
• 4 tablespoons milk
• 2 tablespoon chives, chopped

In a large cast iron enameled Pot, heat oil over medium heat.
Season meat with salt and pepper and add to the pot.
Cook 2-3 minutes, turning steak cubes, until browned on all sides.
Transfer to a plate and keep warm.
Reduce heat to medium.
Add bacon to the skillet, cook and stir 2-3 minutes, just until it starts to brown, scraping up the browned bits.
Add onion, bell pepper, tomato paste and garlic; cook for 5 minutes, stirring occasionally, until vegetables are soft.
Add paprika, cook about 1 minute until fragrant.
Add beef broth and cook 5 minutes.
Add browned beef to the goulash.
Increase heat and bring stew to a simmer.

In a small bowl, combine Bisquick, 1/3 cup sour cream, milk and chives.
Drop dumplings in generous tablespoonfuls on top.
Reduce heat to medium low; cover.
Cook 20-30 minutes or until dumplings are cooked through.
Gently stir in remaining 1/2 cup sour cream into the goulash and serve with dumplings.

Let me know if you give this recipe a try and if you love it as much as we do!

ENJOY!