Hungarian Goulash Stew
Member recipe by lnguyen
- 2 lb. beef chuck / gravy beef / stewing beef
- 1 tsp. salt
- 2 white onions
- 2 Tbsp. olive oil
- 4-5 Tbsp. sweet paprika (use real hungarian paprika ie. Szeged brand)
- 2 bay leaves
- 1 clove garlic minced
- 1 tomato (chopped)
- 1 Tbsp Worcestershire Sauce (optional)
- 1 Tbsp Brown Sugar
- 1 Qt. water
- 4 peeled and diced potatoes
- 1/4 tsp. black pepper
- 3 tbsp sourcream
- 1 tsp. creamed horseradish
- 1 tsp. chopped parsley
- 2 eggs
- 1/2 cup water
- 9 Tbsp. flour
- 1/4 tsp. salt
- 1 tsp. parsley
- salted butter
- Cut beef into 1 inch squares, add 1/2 tsp. salt and lightly dust with plain flour.
- Chop onions and brown in oil, add beef and paprika. Add garlic and chopped tomato.
- Let beef simmer in its own juice along with salt and paprika for 1 hr on very low heat.
- Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender.
- Add more paprika if required towards the end, sauce should be thick and flavorsome. You can also add a tablespoon of flour at end to thicken slightly.
- Prepare the nokedli to accompany the goulash: Hand-beat eggs with fork for 30 secs and add water. Add flour to beaten eggs and add salt.
- Mix well until it forms a ball. Let it stand for 1/2 hour for flour to mellow.
- Take a teaspoonful of the mix and drop into boiling water. Repeat until mix is finished. Once dumplings rise to surface they are ready (normally takes about 1 min).
- Once you have removed all the nokedli, mix it in with a bit of salted butter and chopped parley.
- Mix the sourcream and horseradish cream. Top the goulash with the cream. Garnish with parsley and serve it with the nokedli.