Goulash baked with quick breads?

If the lid is placed on the pot you will have more of a steamed top, like Dumplings. 

 If the lid is removed it would be more of a biscuit or cobbler type of a top. 

 You think of Cobblers more of a sweet or dessert type thing but any dish that would have a dough or biscuit top over a more liquid base would be a cobbler.  Name given for the "cobbled" look of the top. 

 If you pressed a pastry type crust onto the top you would have more of a "buckle" even a dish like a Cassoulet has a crust type top that gets pressed back into the juices

I've made this tonight for dinner, I made a chicken stew and topped it with a 'spoon dumpling' top, I comes out like a cobbled top.

I've also made it with a beef stew.

SPOON DUMPLINGS;-

150gms Self Raising flour.

55gms softened butter.

25gms grated parmesan.

Small handful chopped parsley.

1 beaten egg.

2 Tablespoons milk.

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Put the flour, parmesan, parsley into a mixing bowl.

Rub in the butter, to resemble breadcrumbs.

Add the egg & milk and stir together with a 'table' knife, till the mix is sticky.

Drop spoonsful into the top of your 'stew' spaced apart [dessertspoon size is good as they do swell].

Put lid back on & put back in the oven for 15 -20 minutes or remove the lid for the last 5 minutes if you want a light crust on them.  Serve.

You'll see they've 'grown' to cover / fill the pot.

The egg makes them swell up and makes them light.