2 pounds boneless chuck roast, cubed in 1-inch pieces
1 pounds pork tenderloin, cubed in 1-inch pieces
2 pounds plum tomatoes, coarsely chopped
1 can (6 ounces) tomato paste
1 cup carrots, sliced
1 cup zucchini, sliced
1 cup red wine (optional)
2 cups water
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground coriander seed
1/4 teaspoon salt
2 cups medium Cheddar, shredded
1 1/2 cups cake flour or all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/4 teaspoons salt
1/4 cup (2 ounces) mild Cheddar, finely shredded
1/4 cup milk
Goulash: Melt butter in a pan. Then, add onions and garlic to the pan and sauté
until transparent. Trim any excess fat from chuck roast and pork tenderloin. Brown
meat in butter with onions and garlic. Do not overcrowd the meat in the bottom of
the pan. If necessary, brown meat in batches. When meat is cooked, remove from pan
and set aside.
Add second tablespoon of butter to pan and sauté tomatoes and remaining garlic.
Cook tomatoes until soft. Add tomato paste, carrots, zucchini, meat, red wine, water
and spices. Cover and let simmer for 1 1/2 hours or until meat is tender. Stir in
shredded Cheddar cheese just prior to serving.
Cheese Dumplings: Combine flour, baking powder, salt and Cheddar cheese in large
bowl. Mix together egg and milk in measuring cup. Slowly pour liquid into flour
while stirring batter. Batter should be stiff and sticky.
Dip teaspoon into stew liquid to keep batter from sticking to spoon. Scoop a
small amount of batter into teaspoon and drop onto top of stew. Allow room for dumplings
to expand. Cover to cook.
Servings: 6 | Prep Time: 20 min | Cook Time: 90 min
Recipe and photo credit (used with permission):
American Dairy Association