Little pinched dumplings (csip means pinch in Hungarian) add the perfect traditional finish to our rich and flavourful goulash.
Styling Kari Wardrop. Recipe Beth Jacob. Photography Jerry Grajewski.

Styling Kari Wardrop. Recipe Beth Jacob. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings



  • 2 pounds beef, chuck or blade, cubed
  • 2 tablespoons canola oil
  • 2 pounds yellow onions, thinly sliced
  • 3 tablespoons tomato paste
  • 1 1⁄2 tablespoons sweet paprika, plus extra to garnish
  • 1 1⁄2 tablespoons smoked paprika
  • 2 teaspoons caraway seed, plus extra to garnish
  • 2 cups beef stock
  • Coarse salt and freshly ground pepper, to taste
  • Sour cream, to garnish


  • 1 cup all-purpose our
  • 1 egg
  • 1⁄4 cup water
  • 1⁄4 teaspoon salt


In large stockpot over high heat, add canola oil and brown the beef on all sides. Remove to large plate. Turn heat to low, add onions and cook until translucent, about 10 minutes. Add tomato paste and cook 2 more minutes. Add paprika and caraway seed, stir to combine. Immediately add the beef stock and the cubes of browned beef with their accumulated juices. Bring to simmer, cover and cook over low heat for about 2 hours or until meat is tender, stirring occasionally.

For csipetke, in large bowl or stand mixer with dough hook, knead all the ingredients together for 5 minutes. Cover bowl with plastic wrap and rest dough for 45 minutes. Twenty minutes before serving, pinch pea-sized pieces of dough or roll dough into two long “ropes” and then cut into 1⁄2-inch pieces. Drop into the goulash; cover and cook for 20 more minutes until dumplings are cooked through. Season to taste with salt and pepper. Serve with sour cream and a sprinkling of paprika and caraway.