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Plated meal

Hungarian Vegetable Goulash with Dumplings

  • Vegetarian
  • Low Calorie
  • Contains Dairy

This Hungarian-style goulash is a thick stew has lots of peppers and paprika which really makes this vegetable stew something special. Served with fluffy dumplings.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

  • 0.5 min

    Peel the potatoes and carrot and chop into 2 cm pieces.

  • 2.5 min

    Chop the brown onion and red capsicum.

  • 4.0 min

    Finely chop the garlic.

  • 4.5 min

    Heat the olive oil over medium-high heat.

  • 5.5 min

    Add the onion, garlic and red capsicum and cook until softened.

  • 6.5 min

    Add the sweet paprika and tomato paste and continue to cook.

  • 7.5 min

    Add the stock and vinegar.

  • 8.5 min

    Add the potatoes and carrot and season well with pepper and a little salt to taste.

  • 10.5 min

    In another bowl, whisk together the flour and baking powder and season with salt.

  • 12.0 min

    Melt the butter over the stove or alternatively in the microwave.

  • 14.5 min

    Combine the melted butter with the milk and stir.

  • 15.5 min

    Add the milk mixture to the flour mixture and stir gently with a fork until just combined.

  • 16.0 min

    Drop the batter a tablespoonful at a time into the simmering stew.

  • 17.0 min

    Cover the saucepan, reduce the heat to low and simmer until the vegetables are tender and the dumplings are cooked through. Approximately 10-12 minutes.

  • 18.0 min

    Check the dumplings by prodding with a toothpick (it should come out with dry crumbs rather than being wet and gooey).

  • 28.0 min

    If dumplings are wet, cover and cook for a little longer.

  • 29.5 min

    Taste the stew and season with salt and pepper if needed.

  • 30.0 min

    Ladle the soup and dumplings among the serving bowls.

  • Ingredients



    Baking Powder

    Plain Flour

    Red Grape Vinegar

    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 450ml per person



    Tomato Paste

    Sweet Paprika


    finely chopped

    Red Capsicum


    Brown Onion


    Olive Oil

    1 tablespoon per person