Goulash with Dumplings
Goulash with Dumplings is a hearty, stew-like dish originating from Hungary, featuring a rich, paprika-spiced beef or pork stew served with soft, doughy dumplings (often nokedli or csipetke). The stew typically includes onions, tomatoes, bell peppers, and sometimes caraway seeds, while the dumplings are made from simple flour-and-egg dough, absorbing the savory sauce. It's a comforting, rustic meal central to Central European cuisine, especially popular in Hungary, Austria, and parts of Slovakia.
🍽️ Nutrition at a glance
This dish is high in carbohydrates from the dumplings and moderate in protein from the meat, with a notable fat content from cooking oils and meat fats. It provides iron, B vitamins, and vitamin C from peppers and tomatoes, and a typical serving (about 1.5 cups) ranges from 400-600 calories, depending on portion size and ingredients.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 28 g |
| Carbs | 40 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 980 mg |
| Potassium | 650 mg |
| Iron | 4.5 mg |
| Vitamin B12 | 2.8 mcg |
| Zinc | 5.2 mg |
| Niacin (B3) | 7.5 mg |
| Phosphorus | 320 mg |
| Selenium | 35 mcg |
| Vitamin C | 15 mg |
Per 1 bowl (350 g) · estimated, varies by recipe
💡 What's interesting
Goulash was originally a simple shepherd's meal cooked in cauldrons over open fires, and its iconic paprika spice only became widespread in the 19th century after paprika was introduced to Hungary from the Americas. Nutritionally, the dumplings act as a 'sauce sponge,' making the dish a balanced one-pot meal that's both filling and culturally symbolic of communal, home-style cooking in Central Europe.
