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Hungarian Goulash

Recipe courtesy Chef Piroska of European Bistro, Austin, Texas.
Show: Eden Eats Episode: Eden Eats: Austin

Photo: Hungarian Goulash

TOTAL TIME: 3 hr 30 min
Prep: 40 min
Inactive Prep: 10 min
Cook: 2 hr 40 min
 
YIELD:
LEVEL: Easy

ingredients

  • 2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 pound Lesco, recipe follows
  • Spaetzle, for serving, recipe follows
LESCO:
  • 6 tablespoons extra-virgin olive oil
  • 3 large onions, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 3 Hungarian banana peppers, cut into strips (also known as wax peppers)
  • Salt and freshly ground black pepper
  • 8 medium, ripe tomatoes, seeds removed and roughly chopped
  • 4 tablespoons Hungarian paprika
SPAETZLE:
  • 3 tablespoons melted butter
  • Goulash, for serving
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Directions

Heat the oil in medium Dutch oven or stockpot over medium-low heat. Add the onions and sliced Hungarian banana peppers and saute for 2 minutes. Add the beef and sprinkle with paprika, salt and pepper. Cook for 5 minutes. Add the Lesco and 1 cup water. Stir until combined and bring to a boil. Simmer, cover and let cook for 2 hours. Serve hot over Spaetzle.

This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Heat the olive oil in a medium pot over medium heat. Saute the onions with the garlic until soft, but do not brown. Reduce the heat to low, add in the peppers and season with salt and pepper. Cover and simmer for 3 to 5 minutes, stirring occasionally. Add in the tomatoes, cover and simmer until the tomatoes start to break down, 3 to 5 minutes. Stir in the paprika. Remove from the heat and let the mixture cool completely. Refrigerate or freeze and use when needed.
Special equipment: Large-holed grater or strainer

Sift the flour and 1 tablespoon salt together into a large mixing bowl. Add 3/4 cup water and the eggs and mix until just combined (do not over mix).

Bring a large pot of water to boil with a pinch of salt. Pour in the melted butter. Ladle large spoonfuls of the dough into the grater or strainer and push the dough through directly into the boiling water. Repeat until all the dough is used. Once the dumplings float, strain into a bowl. Serve with goulash over the spaetzle.

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Read all 1 reviews

  • on September 25, 2012

    Flag

    It's ok. I like the following better (and it's simpler

    2 Tbsp butter
    500g diced onion
    2 diced garlic cloves
    4 Tbsp Paprika (Hungarian if you can find it, though Spanish works well too
    1 Tbsp balsamic vinegar
    1 tsp ground cumin
    1 Tbsp tomato paste
    500ml beef broth (plus more to replace cookoff
    600g finely cubed beef (I use a chuck roast, trimmed
    Kosher salt

    Saute the onion and garlic in the butter until golden brown. Add the vinegar, half the paprika, and a few spoonfuls of broth. Mix. Add the beef, the rest of the paprika, the tomato paste, the cumin and the rest of the broth. Add diced or sliced banana peppers if you want. I don't like them so I don't use them, but it's more authentic. Salt to taste but be careful, the flavors will greatly intensify after cooking.

    Simmer covered (touching often until well married, the beef is tender and the onions are almost completely dissolved (about three hours.

    people found this review Helpful.
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