Hungarian paprika (ground sweet red pepper) is the key ingredient in traditional goulash.
Though this recipe takes a little bit of time, the results are well worth it.
Look for a high-quality Hungarian paprika for this hearty stew, not standard paprika from the grocery store.
Credit: Brie Passano
It’s the key to the dish’s flavor.
If your supermarket doesn’t have it, look for it in a specialty market or online.
Serve the rich, tomatoey beef and broth overhomemade egg noodlesor spaetzle.
What Is Hungarian Goulash?
This Hungarian dish is common in Europe.
Its rich, flavorful broth is made from tomato paste, spices, and beef broth.
Dutch oven heat 1 Tbsp.
of the oil over medium.
Add onion; cook 5 minutes or until softened, stirring occasionally.
Add bell pepper and garlic; cook and stir 2 to 3 minutes or until pepper is tender.
Brown the Meat
Sprinkle meat with salt and black pepper.
Add remaining 1 Tbsp.
oil to Dutch oven.
Add Liquid and Spices
Return all of the meat and the onion mixture to Dutch oven.
Cook and stir over medium heat 30 seconds.
Stir in next five ingredients (through caraway seeds).
Simmer
Bring to boiling; reduce heat.
Simmer, covered, 1 1/4 hours or until meat is very tender.
Remove and discard bay leaves.
Serve meat mixture over Homemade Egg Noodles or Spaetzle.
Using the back of a spoon, make a well in the center of the flour mixture.
In a small bowl combine egg yolks, whole egg, the water, and oil.
Add egg mixture to flour mixture; stir until mixture forms dough.
Knead the Dough
Sprinkle a clean kneading surface with the remaining 1/4 cup flour.
Turn out dough onto the floured surface.
Knead until dough is smooth and elastic (8 to 10 minutes total kneading time).
Cover and let the dough rest for 10 minutes.
Divide the dough into four equal portions.
Lightly dust both sides of the dough square with additional flour.
Let stand, uncovered, about 20 minutes.
Let stand, uncovered, for 20 minutes.)
Loosely roll dough square into a spiral; cut crosswise into 1/4-inch-wide strips.
Unroll strips to separate; cut strips into 2- to 3-inch-long pieces.
Combine Dough Ingredients
In a medium bowl stir together flour and salt.
Stir in eggs and 3/4 cup of the milk.
Continue adding milk, 1 Tbsp.
at a time, until mixture reaches the consistency of thick pancake batter.
(Mixture may be slightly lumpy and should fall off a spatula in thin ribbons.)
Let stand 5 to 10 minutes.
Cook Spaetzle
Bring a large saucepan of salted water to boiling.
Set a colander with coarse holes over the pan of rapidly boiling water and pour batter into colander.
Press through holes with a rubber spatula.
Cook and stir 1 minute; drain.
If desired, toss spaetzle with butter and/or pepper.
When the spaetzle is done, it will float to the top of the boiling water.
Homemade Egg Noodles Food Processor Directions
Place steel blade infood processor.
Add all of the flour, salt, and eggs to food processor.
Cover and process until mixture forms fine crumbs, about the consistency of cornmeal.
With the food processor running, slowly pour the water and oil through the feed tube.
Continue processing just until the dough forms a ball.
Transfer dough to a lightly floured surface.
Cover; let dough rest for 10 minutes.
Divide the dough into four equal portions.
Continue as directed in Step 3.
Let pasta dry for up to 2 hours.
Place in an airtight container and store in the refrigerator for up to 3 days before cooking.
Seal and freeze for up to 8 months before cooking.
Add 1 to 2 minutes to cooking time for dried or frozen noodles.
Prepare Homemade Egg Noodles as directed through Step 2.
Thaw completely in the refrigerator; continue with Step 3.
The basket should have holes that are 1/8 to 1/4 inch in diameter.
If desired, used two wooden spoons to prop the basket over the pan of rapidly boiling water.
2,000 calories a day is used for general nutrition advice.
