Goulash recipe

A Hungarian one-pot beef soup carried by paprika and caraway, finished with csipetke noodles pinched by hand straight into the broth.

2 hours and 30 minutesmedium12 ingredients

Ingredients

• 2 tbsp sweet hungarian paprika
• 800 g beef shin
• 60 g pork lard
• 400 g onion
• 1 tsp caraway seeds
• 2 clove garlic
• 1 green pointed pepper
• 1 tomato
• 2 carrots
• 2 potatoes
• 100 g pinched egg noodles
• 1500 ml water

How to make Goulash

1. Melt 60 g pork lard in a heavy pot and sweat 400 g finely chopped onion over low heat for 15 minutes until soft and pale gold, not browned.
2. Cut 800 g beef shin into 2 cm cubes, raise the heat and sear them in the onion fat for 5 minutes.
3. Pull the pot off the heat before stirring in 2 tbsp sweet Hungarian paprika, 2 crushed garlic cloves and 1 tsp caraway seeds crushed in a mortar: over direct heat paprika scorches and turns bitter.
4. Pour in 1500 ml water, cover and stew gently for 1 hour 30, adding a splash of water whenever it catches, until the meat gives way.
5. Add 1 diced green pointed pepper, 1 peeled chopped tomato, 2 sliced carrots, 2 diced potatoes and 1.5 litres water, salt it and simmer 25 minutes: gulyas is a soup, keep it loose.
6. Make the csipetke: knead 100 g flour with 1 egg and a pinch of salt into a stiff dough, rest it 10 minutes, then pinch off fingernail-sized bits.
7. Drop the csipetke into the simmering soup for the last 5 minutes; they are done when they float.
8. Serve in deep bowls with hot cherry pepper on the side.

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