Hungarian goulash originated with Hungary's herdsmen and quickly spread throughout Europe. It is a soup, but its rich combination of ingredients and flavors means that it can be a meal on its own.
Recipe courtesy of Viking River Cruises.
Prep time: 15 minutes
Total time: 2 hours, 45 minutes
Yield: 6-8 servings
- 1 1/2 to 2 pounds boneless chuck, trimmed of fat
- 2 medium onions, chopped
- 2 tablespoons vegetable oil
- 2 tablespoons sweet paprika
- 1/2 teaspoon whole peppercorns
- 1/2 teaspoon ground caraway seeds
- 3 large bay leaves
- 1 sweet pepper, seeded and sliced
- 1 large tomato, peeled and chopped into large chunks
- 3 medium carrots, peeled and sliced
- 2 medium parsnips, peeled and sliced
- 2 large boiling potatoes, peeled and sliced
- 1 whole garlic, peeled and finely chopped
- 1 egg
- Up to 1/4 cup flour
- Salt to taste
- In a large covered stockpot, sauté onions lightly in vegetable oil with a bit of salt if desired, then cover and leave on low heat for a few minutes until onions are tender.
- Cut beef into one-inch cubes.
- Remove onions from heat and add paprika to the pot; stir. Add peppercorns, bay leaves, meat, sweet pepper and tomato. Add enough water to cover and simmer over low heat until meat is soft and tender. Allow for 1 1/2 hours.
- While the meat simmers, begin making the noodles by breaking one egg into a bowl and scrambling it.
- Remove two-thirds of the egg and add a dash of salt. Add flour gradually and knead with your hands until you have a firm, smooth ball of dough. The exact amount of flour you will need depends on the size of the egg, moisture in the air, etc.
- Dust a plate with flour to prevent sticking; pinch off small pea-sized dumplings from the dough ball, roll each one between your fingers and put on the floured plate.
- Once you've prepared the noodles (known as csipetke noodles) and allowed the meat to simmer, uncover the pot and check to see if the meat is tender. If not, continue simmering for another few minutes and check again. Once the meat is tender, add the carrots, turnips, garlic, caraway seeds and enough water to cover (or more if you prefer a more liquid consistency).
- After 10 minutes, add the potatoes. Continue simmering for 20 more minutes or until all ingredients are tender. Season with salt and pepper to taste.
- Add the noodles 5 minutes before you are done cooking. Remove bay leaves before serving.