Hungarian Goulash

The Perfect October Dish
  • 600 g (about 1.5 lbs) beef shin, or shoulder, or chuck roast, or any tender part of the beef cut into 2×2 cm cubes
  • 2 tablespoons oil or lard
  • 2 medium onions, chopped
  • 3 cloves of garlic
  • 1 carrot, diced
  • 1 parsnip, diced
  • 1-2 celery leaves (or parsley)
  • 5 Tbs. tomato paste
  • 2 fresh green peppers, sliced
  • 1 potato, sliced
  • 2 tablespoons Hungarian paprika powder(less if the spicy kind)
  • 1 teaspoon ground caraway seed
  • 1 bay leaf
  • egg and flour for csipetke
  • ground black pepper and salt according to taste

For csipetke:

  • 1 small egg
  • flour
  • a pinch of salt
  • cc. 1 teaspoon water

Csipetke – Pinched noodles added to goulash or bean soup in Hungary. Csipetke comes from the word csípni, meaning pinch in English, referring to the way of making this noodle

How to make the csipetke:
Beat a small egg, add a pinch of salt and as much flour as you need to knead a stiff dough (you can add some water if necessary). Flatten the dough between your palms (to about 1 cm thick) and pinch small, bean-sized pieces from it and add them to the boiling soup. They need about 5 minutes to get cooked.

Action plan:
Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour.

Sprinkle the braised onions with paprika powder while stirring them to prevent the paprika from burning.

Add the beef cubes and and sauté them till they turn white and get a bit of brownish colour as well.

The meat will probably let out its own juice. Add the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seeds, some salt and ground black pepper, the bay leaf, pour water enough to cover the content of the pan and let it simmer, covered, on low heat for about an hour.

When the meat is half-cooked, add the diced carrot, parsnip and potato, the celery leaf and some more salt (vegetables tend to call for more salt). Add a little more water if needed. Keep the pot mostly covered.

When the vegetables and the meat are almost done add the tomato paste and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.

Bring the soup to the boil and add the csipetke dough, it needs about 5 minutes to get cooked.

Photo and cinematography by smboro

Hungarian Goulash

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 600 g (about 1.5 lbs) beef shin, or shoulder, or chuck roast, or any tender part of the beef cut into 2×2 cm cubes
  • 2 tablespoons oil or lard
  • 2 medium onions, chopped
  • 3 cloves of garlic
  • 1 carrot, diced
  • 1 parsnip, diced
  • 1-2 celery leaves (or parsley)
  • 5 Tbs. tomato paste
  • 2 fresh green peppers, sliced
  • 1 potato, sliced
  • 2 tablespoons Hungarian paprika powder(less if the spicy kind)
  • 1 teaspoon ground caraway seed
  • 1 bay leaf
  • For csipetke (optional):
  • 1 small egg
  • flour
  • a pinch of salt
  • cc. 1 teaspoon water

Directions

  1. Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour.
  2. Sprinkle the braised onions with paprika powder while stirring them to prevent the paprika from burning.
  3. Add the beef cubes and and sauté them till they turn white and get a bit of brownish colour as well.
  4. The meat will probably let out its own juice. Add the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seeds, some salt and ground black pepper, the bay leaf, pour water enough to cover the content of the pan and let it simmer, covered, on low heat for about an hour.
  5. When the meat is half-cooked, add the diced carrot, parsnip and potato, the celery leaf and some more salt (vegetables tend to call for more salt). Add a little more water if needed. Keep the pot mostly covered.
  6. Make the csipetke (see below).
  7. When the vegetables and the meat are almost done add the tomato paste and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.
  8. Bring the soup to the boil and add the csipetke pasta, it needs about 5 minutes to get cooked.

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