John Myers
Goulash with Noodles – Hungarian Cuisine
The perfect goulash with noodles – hungarian cuisine recipe with a picture and simple step-by-step instructions.
- 650 g Beef goulash
- 1 tsp Lard / fat
- 4 piece Chopped onions
- 2 piece Garlic cloves chopped
- 1 tsp Caraway seeds
- 1 tbsp Sweet paprika
- 200 ml Veal stock
- 2 tbsp Goulash cream
- 1 tbsp Tomato paste concentrated three times
- Salt
- 300 g Pasta
- Melt the pork lard in a casserole. Fry the finely chopped onions in it over medium heat. Add the garlic and sweat with it. Scatter caraway seeds and paprika powder, stir, but do not fry for long, otherwise the paprika powder will be bitter. Add the goulash (cubes with an edge length of approx. 2 cm), stir and pour in the stock (veal, beef or as a broth). The meat does not have to be seared to “close the pores” because there are no pores. Unfortunately, even star chefs still spread this fairy tale, which has long since been refuted.
- Cook the goulash for about 2 hours, steaming rather than boiling, until it is soft. It is important to let the meat cook long enough until it is no longer hard. If too much liquid has formed in the pot in between, continue simmering without the lid and thereby reduce it. Season the goulash with goulash cream, tomato paste and salt.
- Cook the pasta according to the instructions on the package. Short noodles such as Spirelli are suitable. We had saucelli. Put the finished noodles in a deep plate and place a portion of goulash in the middle of the noodles. If you want, you can refine the goulash with a dollop of sour cream.
- The braised onions should give the goulash enough binding so that no flour is required. According to my Hungarian cookbook (“Hungarian specialties”), flour does not belong in a Hungarian goulash any more than – also often read here in recipes – marjoram or pepper. What we call goulash here is a so-called “Pörkölt” in Hungary. On the other hand, if you order goulash in Hungary, you get a stew, similar to goulash soup. Hungarian cuisine often likes to spice things up. For the sake of the children, I didn’t use the spicy type of goulash cream, but the mild one. Instead, I sprinkled some chilli flakes over my food. Another nice variation is to stew a pepper cut into strips half an hour before the end of the cooking time. In many recipes, the lard is replaced by supposedly healthier oil, which is detrimental to the authentic taste of the combination of lard, onions and peppers in Hungarian cuisine.
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