Hungarian Goulash with Pinched Noodles
3 onions, finely chopped
3 tablespoons lard or butter
2 tablespoons Hungarian paprika
6 cups plus 1 tablespoon water, divided
2-1/2 pounds beef roast, cubed
2 teaspoons ground cumin
1/2 teaspoon pepper
1 yellow pepper, chopped
1 parsnip, chopped
1 carrot, chopped
1 tomato, chopped
4 potatoes, cubed
1 green pepper, chopped
2 garlic cloves, minced
2 teaspoons sea salt
2 tablespoons oil
3/4 cup all-purpose flour
Sour cream and minced fresh parsley
In a Dutch oven, saute the onions in lard until golden brown. Stir in paprika and 1 tablespoon water. Gradually add the beef cubes, stirring occasionally to get the sides nice and brown. Add the cumin, pepper and 3 cups water. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, adding additional water occasionally.
Add the yellow pepper, parsnip, carrot and tomato. Simmer, uncovered, for 40 minutes. Stir in the potatoes, green pepper, garlic and salt. Add additional water as needed for desired consistency. Bring to a boil and cook for 15 minutes or until potatoes are tender. Season to taste with additional salt and pepper.
Meanwhile, for the noodles, bring a pot of water to a boil. In a bowl, combine the egg, oil, salt and enough flour to make a firm dough. Let dough rest for 5 minutes. Roll dough and pinch off dime-sized pieces. Add noodles to boiling water; cook for about 5 minutes or until noodles rise to the surface. Drain noodles and serve with goulash. Top servings with sour cream and parsley as desired.
|Hungarian Goulash with Pinched Noodles|