Beef Goulash with Potato Gnocchi

Ingredients

For the recipe

• 1 kg beef chuck or braising steak, trimmed of excess hard fat and cut into 3 cm cubes (goulash)
• 2 tablespoons sunflower oil or another neutral cooking oil, divided (goulash)
• 600 g yellow onions, peeled and finely sliced (goulash)
• 4 garlic cloves, finely chopped (goulash)
• 2 tablespoons tomato paste (goulash)
• 2 tablespoons sweet Hungarian paprika (goulash)
• 1 teaspoon caraway seeds, lightly crushed (goulash)
• 1 teaspoon dried marjoram (goulash)
• 750 ml low-sodium beef stock, divided, plus a little extra only if needed (goulash)
• 2 bay leaves (goulash)
• 1 large red bell pepper, deseeded and cut into 2 cm pieces (goulash)
• 1 teaspoon fine salt, divided, plus more to taste (goulash)
• 1/2 teaspoon freshly ground black pepper, plus more to taste (goulash)
• 1 kg floury potatoes, such as Russet or Maris Piper, weighed before peeling (gnocchi)
• 200-250 g plain all-purpose flour, plus extra for dusting (gnocchi)
• 1 large egg yolk (gnocchi)
• 1/2 teaspoon fine salt, plus salt for the cooking water (gnocchi)
• 1 small pinch ground nutmeg, optional (gnocchi)
• 1 tablespoon olive oil, for lightly coating the cooked gnocchi
• 2 tablespoons chopped fresh parsley, for serving
• 6 tablespoons sour cream, optional, for serving

Instructions

1. Prepare the ingredients: Pat the beef thoroughly dry with kitchen paper so it browns well. Season with 1/2 teaspoon of the goulash salt and the black pepper. Slice the onions, chop the garlic and prepare the red pepper. Set aside a large, heavy-based casserole or Dutch oven with a lid.
2. Brown the beef: Heat 1 tablespoon of the sunflower oil in the casserole over medium-high heat. Brown the beef in 3 batches, leaving space between the pieces and allowing each batch about 5-7 minutes to develop colour on several sides. Add a little of the remaining oil as needed. Transfer each batch to a plate; the meat does not need to be cooked through. Keep the browned deposits in the pan, but remove any blackened bits.
3. Soften the onions: Reduce the heat to medium-low. Add any remaining sunflower oil, the onions and the remaining 1/2 teaspoon goulash salt. Cook for 15-20 minutes, stirring regularly, until very soft and lightly golden. Add a small splash of water if the onions begin to catch. This slow cooking builds flavour and helps thicken the finished sauce.
4. Build the flavour base: Stir in the garlic, crushed caraway seeds and tomato paste. Cook for 1-2 minutes, stirring, until fragrant. Remove the casserole from the heat, stir in the sweet paprika for about 10 seconds, then immediately add approximately 100 ml of the measured beef stock. Stir and scrape the bottom to loosen the browned deposits. Adding liquid promptly prevents the paprika from scorching.
5. Start the braise: Return the beef and any collected juices to the casserole. Add a further 500 ml stock, the marjoram and bay leaves. The liquid should almost cover the meat; reserve the remaining 150 ml stock for adjusting the sauce. Bring just to a gentle simmer, then turn the heat to low and cover with the lid slightly ajar.
6. Cook gently: Simmer for 2-2 1/2 hours, stirring every 25-30 minutes and checking that the bottom is not catching. The sauce should bubble very gently rather than boil vigorously. Add reserved stock in small splashes if the liquid gets too low. Stir in the red pepper after the first 90 minutes so it cooks for the final 30-60 minutes. The beef is ready when a fork slides in easily and the pieces yield with very little pressure; continue cooking if necessary.
7. Bake the potatoes while the beef simmers: About 30 minutes into the braise, preheat the oven to 200°C conventional / 180°C fan / 400°F. Scrub and dry the potatoes, prick them a few times with a fork and place on a baking tray without wrapping in foil. Bake for 60-80 minutes, depending on their size, until a knife passes through the centres without resistance.
8. Dry the potato flesh: Let the baked potatoes cool just enough to handle, then split them and scoop out the flesh. Pass the flesh through a potato ricer onto a clean tray or into a wide bowl. If you do not have a ricer, mash very thoroughly while hot; do not use a blender or food processor. Spread the potato out and leave for 10-15 minutes to release steam and become warm rather than hot.
9. Make the gnocchi dough: Gather the warm potato into a mound on a lightly floured work surface. Sprinkle with the gnocchi salt, optional nutmeg and 200 g flour. Make a shallow well in the middle and add the egg yolk. Use a fork, then your hands or a dough scraper, to bring everything together gently. Fold only until you have a soft, cohesive dough; do not knead like bread.
10. Adjust the dough carefully: If the dough is too sticky to roll, gently fold in more of the remaining 50 g flour, about 1 tablespoon at a time. Potato moisture varies, so use only what is needed. The dough should feel soft and slightly tacky but hold its shape. Adding too much flour or working it excessively makes the gnocchi heavy.
11. Shape the gnocchi: Divide the dough into 6 portions. On a lightly floured surface, roll each portion into a rope about 2 cm thick, then cut into 2-2.5 cm pieces. Leave plain or roll gently over the back of a floured fork to make ridges. Arrange in a single layer on lightly floured trays, leaving space between the pieces. Keep them in a cool place while you finish the sauce; cook soon after shaping.
12. Finish the goulash: Once the beef is tender, remove the bay leaves. If the sauce is thin, simmer uncovered for 10-15 minutes, stirring occasionally, until it lightly coats the back of a spoon. If it is too thick, add a little reserved stock or water. Taste and adjust the salt and black pepper. Keep covered over the lowest heat while cooking the gnocchi.
13. Test one gnoccho: Bring a large pan of well-salted water to a gentle boil. Add one piece of gnocchi. Once it floats, cook for another 30-60 seconds, then lift out and cut it open. It should be tender throughout with no raw, floury centre. If it breaks apart, gently incorporate a little more flour into the remaining dough and reshape. If it holds together but is underdone, allow the next batch a little longer.
14. Cook the gnocchi in batches: Add the gnocchi to the gently boiling water in 3-4 batches without overcrowding. Gently loosen any pieces resting on the bottom. They will usually rise within 1-3 minutes; continue cooking for 30-60 seconds after they float, using the test piece as your guide. Lift out with a slotted spoon and drain well rather than tipping into a colander.
15. Keep the cooked gnocchi warm: Transfer each cooked batch to a warm, wide serving dish lightly coated with some of the olive oil. Use the remaining oil sparingly between batches and turn gently to prevent sticking. Keep loosely covered while the remaining batches cook, and avoid leaving the gnocchi sitting for long.
16. Serve: Divide the warm potato gnocchi among 6 bowls and spoon the beef goulash and plenty of sauce over the top. Sprinkle with chopped parsley and add a spoonful of sour cream if desired. Serve immediately.