Hungarian Goulash
Ingredients
The Goulash
- 2 tbsp canola oil
- 1 medium onion chopped
- 2 lbs beef cut into bite size cubes
- 2 lbs potatoes cut into bite size cubes
- 1 lb baby carrots (if you use large carrots, cut them into bite size pieces)
- 1 lb parsnips
- 2 tbsp salt
- 2 or 3 pinches black pepper
- 2 tsp Hungarian paprika (most important!)
- 3 tbsp fresh or dried parsley
- dehydrated vegetable seasoning mix or 1 or 2 beef stock cubes (optional)
Dumplings
- ½ lb flour
- 1 egg
- 2 pinches of salt
- a little water (about ¼ cup)
Special Equipment
- Spaetzle Maker for making dumplings
How-to
The Goulash
- Heat the oil in the pot on medium heat
- Add the chopped onion and sauté for 1-2 minutes over medium-low heat
- Add beef to the pot and brown on all sides
- Add potatoes, carrots and parsnips. Stir for 1-2 minutes to coat the vegetables with broth
- Add salt, pepper, paprika and other seasonings. Stir for 1 minute and then fill the pot with water. Stir everything together. Cover and boil the soup for about 30 minutes
- After 30 minutes meat should be tender and vegetables should give easily when you stick in a sharp knife
- Add the parsley to the soup and stir
Assemble the Dumpling Dough
- In a bowl, mix 1/2 lb flour, 1 egg, a little salt and water and mix well
- Keep adding water to get the right consistency. Watch Goulash video to see Ildiko’s ideal dumpling dough consistency
Make the Dumplings
- Put your Spaetzle maker over the open pot. (You can also simply spoon the dough into the soup)
- Spoon dough onto the Spaetzle maker. Using a wooden spoon, move dough back and forth over the openings.
- Repeat process with the remain dough
- Cover the pot and wait about 5 minutes for the dumplings to cook. They are ready when they come up to the top of the soup