Goulash with square potato dumplings – the perfect pairing for a hearty dinner
Tender pieces of meat, melt-in-the-mouth vegetables, velvety sauce, and springy square potato dumplings – how about making goulash with kopytka for dinner? It’s definitely a delicious and hearty meal that’s hard to resist. What’s more, it’s not particularly difficult to prepare. How do you make the perfect goulash to serve with square potato dumplings? In our guide, we share a tried-and-true recipe along with practical tips.
Traditional goulash – a kitchen classic
Goulash is a traditional dish appreciated for several key reasons. First and foremost—its exceptional flavour. But it’s also worth knowing that goulash is highly versatile. It can be served in many different ways and easily adapted to your personal taste. Another advantage is that it’s simple to prepare—meaning you don’t need much culinary experience or skill to make it.
How to prepare traditional goulash for square potato dumplings
The key ingredient in goulash is always the meat. In practice, it can be made with either pork or beef, and many people opt for a mix of both. Regardless of which type of meat you choose, keep in mind that lean cuts aren’t ideal for goulash—they can result in a dry dish.
In Poland, pork goulash is probably the most popular. Pork shoulder works great for this, although you can also use ham or ham mixed with pork neck. Here’s how to prepare a classic pork goulash and what you’ll need:
In Poland, pork goulash is probably the most popular. Pork shoulder works great for this, although you can also use ham or ham mixed with pork neck. Here’s how to prepare a classic pork goulash and what you’ll need:
Preparation
Cut the meat into pieces about 1.5 cm x 1.5 cm. Mix with salt, pepper, and paprika, then sear on both sides in hot fat over medium heat for about 20 minutes.
While the meat is frying, prepare and chop the vegetables. Sauté them in a separate pan for about 20 minutes.
Transfer the vegetables to the meat and pour in the broth. Add pressed garlic, bay leaves, and allspice. Simmer uncovered over low heat for about 30 minutes, until the meat is tender. Toward the end, stir in the tomato paste. If the goulash is too thin, thicken it with a bit of potato starch mixed with cold water—stir in immediately and bring to a brief boil.
While the meat is frying, prepare and chop the vegetables. Sauté them in a separate pan for about 20 minutes.
Transfer the vegetables to the meat and pour in the broth. Add pressed garlic, bay leaves, and allspice. Simmer uncovered over low heat for about 30 minutes, until the meat is tender. Toward the end, stir in the tomato paste. If the goulash is too thin, thicken it with a bit of potato starch mixed with cold water—stir in immediately and bring to a brief boil.
Modern versions of goulash
You can also prepare goulash for kopytka in a more modern style. There are plenty of options. A great vegetarian idea is a vegetable and chickpea goulash. Another tasty twist is chicken goulash in a creamy sauce. For a richer, more refined flavour, try a wild mushroom goulash.
How to make the perfect square potato dumplings (kopytka)
With the goulash done, it’s time for the kopytka. They’re simple in both ingredients and preparation, although shaping and cooking them takes a bit of time. If you're short on time, make things easier and choose ready-made square potato dumplings from our range.
If you want to make them from scratch:
• Boil about 1 kg of peeled potatoes with a medium starch content. Let them cool slightly, then mash or press them through a potato ricer.
• Place the warm potato mass on a board and knead with about 200 g of flour, a flat teaspoon of salt, and one medium egg.
• Roll the dough into logs about 2 cm thick, then cut into pieces 1.5–2 cm long. Lightly flour the dumplings and cook them in boiling, salted water in batches. Stir to prevent sticking, and after they float, wait 1.5 minutes, then scoop them out and drain.
Finally, combine the prepared dumplings with the goulash—and enjoy this delicious duo that’s sure to become a regular in your kitchen. Both the goulash and the square potato dumplings are incredibly versatile: try the goulash with Hungarian style potato pancakes, or serve the dumplings with butter and sugar, white cheese and yogurt, or your favourite sauce.
If you want to make them from scratch:
• Boil about 1 kg of peeled potatoes with a medium starch content. Let them cool slightly, then mash or press them through a potato ricer.
• Place the warm potato mass on a board and knead with about 200 g of flour, a flat teaspoon of salt, and one medium egg.
• Roll the dough into logs about 2 cm thick, then cut into pieces 1.5–2 cm long. Lightly flour the dumplings and cook them in boiling, salted water in batches. Stir to prevent sticking, and after they float, wait 1.5 minutes, then scoop them out and drain.
Finally, combine the prepared dumplings with the goulash—and enjoy this delicious duo that’s sure to become a regular in your kitchen. Both the goulash and the square potato dumplings are incredibly versatile: try the goulash with Hungarian style potato pancakes, or serve the dumplings with butter and sugar, white cheese and yogurt, or your favourite sauce.
