Authentic Hungarian Goulash (Gulyas) - A hearty, winter meal filled with fantastic paprika and spice flavour. The beef melts in your mouth, so get out your crusty bread and dip it in! | wandercooks.com
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Authentic Hungarian Goulash (Gulyas)

Authentic Hungarian Goulash (Gulyas) is the ULTIMATE comfort food. What’s not to love about slow-simmered beef and potatoes infused with spicy paprika and homemade csipetke egg noodles? Perfect for a hungry winter’s dinner, or freeze ahead for a satisfyingly lazy lunch.
Course Dinner
Cuisine Hungarian
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Author Wandercooks

Ingredients

  • 1 kg beef cut into cubes
  • 1 Hungarian sausage sliced
  • 700 g potatoes diced
  • 2 brown onions chopped
  • 3 carrots sliced
  • 2 parsnips sliced
  • ½ celeriac chopped into 1 cm cubes
  • 1 clove garlic chopped
  • 1 tbsp copha fat or vegetable oil for cooking
  • 1 tsp salt
  • 2 heaped tbsp sweet paprika
  • ½ tsp black pepper
  • ½ tsp chilli powder
  • 1 ½ cups beef stock
  • hot water

For the Noodles

  • ½ cup white flour
  • 1 egg
  • 1 tbsp water
  • Pinch salt & pepper to taste

Instructions

  • First step is to slow cook the beef. Just pop it in a pressure cooker or pot and cover completely with water. Bring to the boil then allow to simmer (You'll need to cook it for for an hour in a pressure cooker, or 2 hours if you're using a normal pot on the stove). Reserve as much jus from the beef as possible - we’ll be using this later.
  • While the beef is cooking, heat your copha, fat or vegetable oil in a fry pan and add your onions and garlic. Cook carefully until soft and translucent. Whatever you do, don’t burn the onions, because this will totally change the flavour and you don’t want that.
  • Once the beef has cooked, add all that lovely cooked onion and garlic along with the potatoes, carrots, parsnips, celeriac, dry spices, Hungarian sausage and beef stock to the pan.
  • Bring it all to a boil, then let that baby simmer (uncovered) for one more hour, topping up with extra hot water as required to keep everything covered and maintain a soft, soupy consistency.
  • Now, while the soup is simmering, it’s time to create your csipetke noodles. Add the white flour, egg, salt and pepper to a mixing bowl, mix until smooth and well combined, then allow to rest. In the last 10 mins of cooking, pop a dab of dough onto a paddle and flick small slivers at a time into the soup using a knife. Dip the knife into the soup after every flick to stop the dough from sticking.
  • Serve immediately with hot crusty bread and butter. YUMMMM.