Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 large onions, chopped
- 3 garlic cloves, minced
- 2 tbsp sweet paprika
- 1 tsp caraway seeds
- 1 tsp dried thyme
- 1 bay leaf
- 2 cups beef broth
- 1 cup diced tomatoes
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup butter
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
- Large mixing bowl
- Colander or spaetzle maker
Step-by-step instructions:
For the goulash:
1. Heat the oil in a Dutch oven over medium-high heat. Add the beef and brown on all sides, about 8-10 minutes. Remove the beef from the pot and set aside.
2. Add the onions and garlic to the pot and cook until softened, about 5 minutes.
3. Add the paprika, caraway seeds, thyme, and bay leaf to the pot and cook for 1 minute, stirring constantly.
4. Add the beef broth, diced tomatoes, and chopped bell peppers to the pot. Bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, or until the beef is tender and the sauce has thickened. Season with salt and pepper to taste.
For the nokedli:
1. In a large mixing bowl, whisk together the flour, eggs, milk, salt, and pepper until a smooth batter forms.
2. Bring a large pot of salted water to a boil.
3. Place a colander or spaetzle maker over the pot of boiling water. Pour the batter into the colander or spaetzle maker and use a spatula to press the batter through the holes into the boiling water.
4. Cook the nokedli for 2-3 minutes, or until they float to the surface. Use a slotted spoon to remove the nokedli from the pot and transfer to a bowl.
5. Repeat until all the batter has been used.
6. Melt the butter in a large skillet over medium heat. Add the cooked nokedli and sauté for 2-3 minutes, or until lightly browned.
- Time:
Preparation time: 30 minutes
- Cooking time: 2-3 hours
5. Temperature:
- Goulash: Simmer on low heat
- Nokedli: Boil water on high heat, sauté on medium heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 620
- Fat: 30g
- Carbohydrates: 45g
- Protein: 43g
- Sodium: 750mg
- Fiber: 6g
- Sugar: 8g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or pork shoulder.
- Sweet paprika can be substituted with smoked paprika for a different flavor.
- Caraway seeds can be omitted if not available.
- Beef broth can be substituted with chicken or vegetable broth.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
- Red and green bell peppers can be substituted with any color bell pepper or roasted red peppers.
Variations:
- Add 1 cup of sliced mushrooms to the goulash for a richer flavor.
- Use chicken instead of beef for a lighter version of the dish.
- Add 1 cup of sour cream to the goulash for a creamier texture.
- Use different herbs and spices such as marjoram, parsley, or cumin to customize the flavor.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and ensure even browning.
- Use a spaetzle maker to make the nokedli if available, otherwise a colander can be used.
- Sauté the nokedli in butter for added flavor and to prevent sticking.
Storage instructions:
- Store leftover goulash and nokedli separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the goulash in a pot over medium heat until heated through, stirring occasionally.
- Reheat the nokedli in a skillet over medium heat with a little butter until heated through.
Presentation ideas:
- Serve the goulash in a large bowl or individual bowls with a dollop of sour cream and chopped parsley on top.
- Serve the nokedli in a separate bowl or on the side of the goulash.
Garnishes:
- Sour cream
- Chopped parsley
- Chopped chives
- Lemon wedges
Pairings:
- Crusty bread or rolls
- Steamed or roasted vegetables such as green beans or carrots
- Red wine such as Cabernet Sauvignon or Pinot Noir
Suggested side dishes:
- Cucumber salad
- Potato salad
- Coleslaw
Troubleshooting advice:
- If the goulash is too thin, simmer for a longer period of time to thicken the sauce.
- If the nokedli batter is too thick, add a little more milk to thin it out.
- If the nokedli are sticking together, add a little more butter to the skillet and stir gently to separate them.
Food safety advice:
- Use a meat thermometer to ensure the beef is cooked to a safe internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
- Hungarian goulash is a traditional stew made with beef, onions, and paprika, originating in Hungary in the 9th century.
- Nokedli, also known as spaetzle, is a type of egg noodle commonly served with goulash in Hungary and other Central European countries.
Flavor profiles:
- The goulash has a rich and savory flavor with a slightly sweet and smoky taste from the paprika and caraway seeds.
- The nokedli are soft and chewy with a mild flavor that complements the bold flavors of the goulash.
Serving suggestions:
- Serve the goulash and nokedli hot with a side of crusty bread and a glass of red wine for a hearty and satisfying meal.
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Region: Hungarian