Source: Simply Recipes
Yield: 6 servings
- Extra virgin olive oil: 2 Tablespoons
- Onions, thinly sliced: 4 Cups
- Sugar: 1 Tablespoons
- Garlic cloves, minced: 3 Each
- Caraway seeds, toasted and ground: 1 Tablespoons
- Sweet Hungarian paprika: 1 1/2 Tablespoons
- Spicy Hungarian paprika: 1 Teaspoons
- Minced fresh marjoram leaves: 2 Tablespoons
- Minced fresh thyme leaves: 1 Teaspoons
- Bay leaf: 1 Each
- Tomato paste: 3 Tablespoons
- Balsamic vinegar: 2 Tablespoons
- Chicken stock: 4 Cups
- Chuck roast, cut into 2-inch cubes with excess fat removed: 2 1/2 Pounds
- Kosher salt: 1 Teaspoons
- Freshly ground black pepper: 1/4 Teaspoons
- Dumplings: Cake flour: 2 Cups
- Dumplings: Baking powder: 2 Teaspoons
- Dumplings: salt: 1 Teaspoons
- Dumplings: milk: 3/4 Cups
- Dumplings: melted butter: 2 Tablespoons
In a large covered sautÃ© pan, heat the olive oil and sautÃ© the onions and sugar until caramelized. Add the garlic and caraway seed. Cook another minute.
Add the sweet and spicy paprika, marjoram, thyme and bay leaf. SautÃ© another minute, until fragrant.
Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef, salt and pepper. Bring to a boil, then lower to a simmer. Cover and cook until very tender, about 1 1/2 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper.
To prepare the dumplings, sift together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly. After the stew has cooked until tender in step 3, drop the dumpling batter by (heaping) teaspoonfuls into the simmering stew. Cover and cook for 15 minutes. Once you have covered the pan, do not uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead. After 15 minutes, test the dumplings with a toothpick. If the toothpick comes out clean, the dumplings are done.