Goulash is one of those dishes that is known in many places around the world, but not everyone knows that it is a typical Hungarian soup: Hungarikum. Sometimes I come across goulash recipes on various international websites that often make Hungarians (including myself) bang their heads against the wall. No, goulash is not a one-pot dish! It’s not a pasta dish! Goulash is a soup. A thick soup, but still a soup, and it doesn’t typically include a lot of Hungarian pasta (although I do put some in).
Ingredients
1.1 lbs (0.5 kg) meat (preferably juicy beef)
1 large onion
2-3 medium-sized carrots
1-2 parsnips
1 kohlrabi
1 celery root
1-3 medium-sized potatoes
1-2 cloves of garlic
1 sweet green pepper (or paprika paste)
1 tomato (or tomato puree)
1-2 sprigs of parsley, salt, ground black pepper, paprika, ground caraway seeds, bay leaf
Ingredients for “csipetke” noodles
2 eggs
flour
salt
Goulash is best made with beef, and I make it with beef about 9 out of 10 times, but this time I used pork shoulder. It cooks faster than beef, and besides, it was what I had at home, so I didn’t have to go to the market.
Let’s prepare everything! Peel and cut the vegetables. Dice the onion finely, and cut the rest to the size you prefer. The meat should also be diced. First, sauté the onion in fat or oil. Set it aside, then sprinkle it with paprika! The amount can vary depending on personal preference. Some people use a lot, but I use less (about 2 teaspoons). Quickly mix it in, then add the meat. Season it with black pepper, caraway seeds, and salt, and add 1-2 medium-sized bay leaves as well. Add the tomato and bell pepper, then pour in about 2 liters of water and start cooking. If the meat cooks for a long time, always add more water to compensate for the evaporation!
When the meat is almost tender, add the carrots, parsnips, celery root, and kohlrabi. When they are halfway cooked, add the potatoes and finely chopped parsley.
Not every Hungarian uses “csipetke” noodles in the soup. Some don’t add noodles at all, while others cook and add store-bought tiny (!) noodles to the soup. However, goulash is the most delicious with homemade “csipetke” noodles.
To make them, lightly beat the two cracked eggs with a fork. Add a little salt and enough flour (gluten-free is also possible) to get a very stiff but still workable dough. When it’s ready, start pinching off small pieces with two fingers. Occasionally sprinkle the noodles with flour to prevent sticking. (If there’s too much flour on them in the end, sift it off before cooking.)
Some people add the noodles directly to the soup and cook them there, while others cook them separately in salted, boiling water, drain them, and add them to the soup when serving. Many people season the finished soup with hot paprika (I do, but my husband doesn’t), and Hungarians usually eat it with bread.
I apologize for any imperfections in my English (but I write excellent Hungarian) 🙂