When serving Hungarian Goulash, be sure the noodles are buttered to prevent them from sticking together.  Put the noodles in a covered bowl with tongs or a fork on the side to use for serving.  Noodles do not have to be kept warm since the hot Goulash will warm them.

 

HUNGARIAN GOULASH w/ Wide NOODLES

Table of Contents: BEEF

 

4 slices of bacon (do not use maple or other flavors)

2 T. extra virgin olive oil, divided

2 large cloves garlic, minced then crushed

2 medium to large onions, finely chopped

2 to 3 lbs. beef roast (round, sirloin, lean chuck, or lean shoulder).  If possible, ask

butcher to cut the roast into stew-sized cubes.  Trim fat from cubes.

Water

1 T. hot Hungarian paprika or 2 to 4 T. mild Hungarian or Spanish paprika (do not

use smoked paprika)

1 ½ tsp. salt

½ tsp. freshly ground black pepper

1 whole bay leaf

Optional – 1 tsp. ground caraway seed  (traditional Goulash has caraway seed in

it, but some people prefer the Goulash without the caraway flavor.)

½ cup carrots, finely chopped

3 ribs celery, finely chopped

1 large bell or green pepper, finely chopped

2 Roma tomatoes, diced

2 to 3 medium-sized red potatoes, peeled & sliced

Wide egg or no-yolk noodles

 

 

 

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Using a Dutch oven, fry the bacon until crisp.  Remove bacon and set aside.  Add 1 T. of the olive oil to the bacon drippings and heat to medium; then add the garlic and cook for a few seconds before adding the onions.  Stir and cook onions and garlic until limp.  Remove onions and garlic to a side dish.

Add the remaining 1 T. olive oil and heat on high.  When oil is hot but not smoking, add the beef cubes and slightly reduce heat.  Brown beef on all sides; then stir the onion mixture into the beef cubes.  Have a pitcher of water by the stove to use to dilute the paprika when it is added to prevent any bitter taste.  Quickly stir the paprika into the mixture to blend; then quickly add enough water to cover all ingredients.

Crumble the bacon and stir it in with the salt, pepper, bay leaf, and ground caraway seeds, if being used.  Bring the mixture to a boil; then cover and reduce heat to simmer for at least 1 hour or until beef is almost tender.   The time will vary with the cut of beef.  More water will be needed as the Goulash cooks.  Ultimately it should be a cross between a soup and a stew.

When beef is near tender, add the carrots, celery, bell pepper, potatoes, and tomatoes.  Cover and simmer until potatoes are tender.  Taste to adjust salt.  If Goulash is not thick enough, uncover, and simmer to desired thickness.

Just before serving time, cook the wide noodles using the package directions.  Do not overcook.  Drain noodles; then toss with butter.  Serve hot Goulash over noodles.

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