Hungarian goulash with egg noodles
6 servings
90 minutes
Goulash with egg noodles is a symbol of Hungarian cuisine, rich in flavors and aromas. Historically it originated as a peasant dish but over time became Hungary's calling card. Tender pieces of beef infused with the smoky aroma of bacon are stewed with onions until soft and then combined with potatoes, carrots, and celery to create a deep and warming flavor. Tomato paste and sweet paprika give goulash its characteristic spiciness while bell pepper adds a hint of freshness. A splash of brandy adds noble notes. Egg noodles make the dish hearty while garlic, parsley, and cumin complete the harmony of taste. Perfect for cool evenings, served with dark bread and a glass of good wine. Goulash is comfort, warmth, and love in every spoonful.
1
Sear the brisket in a thick-walled pot. Fry the onion in the rendered fat until golden brown. Add diced meat, add water or broth, cover with a lid, and simmer on low heat for 40 minutes.
- Smoked pork belly: 50 g
- Onion: 3 heads
- Beef: 1 kg
- Salt: to taste
2
Cut the potatoes into cubes; grate the carrots and celery on a medium grater. Add to the meat and pour in water - enough to cover the meat and vegetables by a few centimeters.
- Potato: 600 g
- Carrot: 3 pieces
- Celeriac: 1 piece
- Salt: to taste
3
After 10 minutes, add grated tomato or 1.5 tablespoons of tomato paste and diced bell pepper, paprika. Pour in the cognac and simmer for 20 minutes.
- Tomatoes: 1 piece
- Sweet paprika: 1 teaspoon
- Bell pepper: 1 piece
- Cognac (brandy): 20 ml
- Salt: to taste
4
Add salt to taste and add egg noodles.
- Egg noodles: 200 g
- Salt: to taste
5
A few minutes before it's ready, add finely chopped garlic, parsley, and cumin. You can also drizzle with lemon juice.
- Garlic: 3 cloves
- Chopped parsley: 3 tablespoons
- Caraway: 1 teaspoon
- Salt: to taste
