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Hungarian: Goulash

Source of Recipe

Myrna Karetski


List of Ingredients

1 large onion, finely chopped
About 3 tablespoons vegetable oil
1 1/2 pounds lean stewing beef, cut in 1-inch cubes
1 teaspoon paprika
1/4 teaspoon caraway seeds, mashed with the back of a spoon
Pinch of marjoram
Salt
2 cloves garlic, peeled and stuck on toothpicks
4 cups beef stock or canned beef broth
1 medium green pepper, cored and cut in 1/2-inch strips
3 small peeled tomatoes, preferably canned ( 14.5-ounce can whole tomatoes, drained)
2 pounds (about 8 or 9 medium) potatoes

Csipetke (pinched noodles), recipe follows




Recipe

In large Dutch oven or heavy casserole with a cover, sauté the onion in 3 tablespoons oil until it wilts; set aside. Pat the meat dry and brown using more oil if necessary; set aside.

Pour 1/2 cup water into pot, scrape up the juices and stir in the paprika, caraway seeds, marjoram and 1 teaspoon salt; add garlic and beef. Add enough stock to cover the meat by 2 inches (about 2 to 3 cups). Simmer 1 hour, covered, adding more stock as necessary to keep the meat well covered with sauce.

Mix in the green pepper strips and tomatoes. Continue simmering. Peel the potatoes and cut them in 1/2-inch dice and set aside in cold water until ready to use. When goulash has been simmering for 1 1/2 hours stir in potatoes and 1 teaspoon salt and enough water to cover them. Simmer another 25 minutes, partially covered, or until potatoes are done.

Note: If goulash seems too thick, add hot water a little at a time.



Csipetke
1 cup sifted all-purpose flour
1/2 teaspoon salt
1 egg
1 tablespoon oil


Mix the flour and salt and add the egg. Stir to make a stiff dough, sprinkling on a few drops of cold water if necessary. Knead until smooth.

Let the dough rest for at least 30 minutes. Then flatten it a bit at a time between floured palms, or roll it out 1/8-inch thick on a floured surface and pinch off pieces slightly smaller than a dime. Drop into rapidly boiling water and cook until tender, about 15 minutes. Drain and rinse Csipetke and place them directly in the goulash. Or turn the csipetke into bowl coated with the oil; set aside in a warm place until ready to use.