Goulash is a cross between a soup and a stew and is immensely hearty. This recipe calls for sweet paprika, but feel free to add a little hot paprika if you wish.

Serves 8Hungarian Beef

  • 3 strips bacon, diced
  • 11⁄2 lbs boneless blade roast, diced, cut into 1⁄2" (2 cm) cubes 675 g
  • 2 medium onions, diced
  • 1 stalk celery, diced
  • 1 large carrot, peeled & diced
  • 1 medium parsnip, peeled & diced
  • 2 tbsp Hungarian sweet paprika 30 mL
  • 2 cloves garlic, minced
  • 2 tsp fresh thyme, chopped 10 mL
  • 2 bay leaves
  • 1 tsp caraway seeds (optional)
  • 1 28 oz tin, diced tomatoes 796 mL
  • 4 cups beef stock (low sodium, if using prepared) 1 L
  • salt & pepper
  • sour cream, for garnish

 

  1. Cook the bacon in a soup pot over medium heat until crisp. Remove the bacon and set aside, and drain away all but 2 tbsp (30 mL) of the bacon fat from the pot.
  2. Increase the heat to high and add the beef, stirring to sear on all sides, then remove and set aside.
  3. Reduce the heat to medium and sauté the onions, celery, carrot and parsnip until the onions are translucent, about 5 minutes. Add the paprika, garlic, thyme, bay leaves and caraway seeds (if using) and stir for one minute more. Return the beef to the pot and add the tomatoes and beef stock. Bring to a simmer, then cover and continue to simmer until the beef is tender, about 90 minutes. Remove the bay leaves and season to taste. Serve in a bowl with cooked noodles or csipetke homemade soup noodles (recipe follows) and top with sour cream and the reserved bacon.

Csipetke

These noodles are more like little dumplings or spaetzle, and are a perfect size to fit on your spoon when enjoying a bowl of goulash.

Serves 8

  • 1 large egg
  • 1⁄2 cup all-purpose flour 125 mL
  • pinch salt
  • 1 tsp water 5 mL
  1. Whisk the egg lightly, then stir in the flour and salt, stirring well. The dough should be dense but a little stretchy and you should be able to pick it up and handle it with your hands. If the dough is too dense, add water to achieve this texture.
  2. Using floured hands, pinch little pea-sized pieces of the dough into the simmering soup and allow the noodles to cook for about 5 minutes.

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