Recipe courtesy of Piroska Althauser

Hungarian Goulash

  • Level: Easy
  • Total: 3 hr 30 min
  • Prep: 40 min
  • Inactive: 10 min
  • Cook: 2 hr 40 min
Share This Recipe

Ingredients

3 tablespoons extra-virgin olive oil

3 pounds onions, thinly sliced

1 Hungarian banana pepper, sliced (also known as wax peppers)

3 pounds lean, boneless beef round, cut into 1-inch cubes

1 tablespoon paprika

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:

2 cups sifted all-purpose flour

Salt

3 large eggs

3 tablespoons melted butter

Goulash, for serving

Directions

Special equipment:
Large-holed grater or strainer
  1. 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.

Lesco:

  1. 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.

Spaetzle:

  1. 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).
  2. 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.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.