This is served with Liszt Hungarian Rhapsody No. 1, Misha Dichter, soloist. :-}
Authentic Hungarian Goulash
Recipe by Carolyn Bánfalvi
At http://www.thehungarydish.com/the-best-gulyas-recipe/
Note from the recipe owner: This makes a very large pot of soup. If you’d like to freeze some of it, take a portion of the cooked meat out before adding the vegetables.
Ingredients:
• 3 tablespoons oil or lard
• 5 medium onions, diced
• 2½ teaspoons salt
• 2½ liters (2½ quarts) water, plus a few extra spoonfuls
• 3 tablespoons Hungarian paprika (sweet)
• ½ teaspoon black pepper
• 1 tablespoon caraway seeds
• 1½ kg (3¼ lbs) beef, chopped into bite-sized pieces
• 2 cloves of garlic, chopped
• 5 medium carrots, sliced into bite-sized rounds
• 2 medium parsnip, sliced into bite-sized rounds
• 2 large potatoes, cubed
• 2 tomatoes, diced
• Csipetke (pinched pasta), optional
Instructions:
1. Heat the oil or lard in a large pot (preferably a Dutch oven). Add the onions along with a few spoonfuls of water (so they don’t brown) and a pinch of the salt. Cook slowly over very low heat for about 15 to 20 minutes, or until the onions are clear and glassy.
2. Remove from the heat and add the paprika, pepper, and caraway seeds. Stir quickly to combine and add a tiny bit of water (to prevent the paprika from burning).
3. Add the meat and garlic and cook over high heat, stirring, until the meat is slightly browned (about ten minutes). Turn the heat down to low, add a few spoonfuls of water, and cook for about 15 more minutes, until the meat is nearly cooked through.
4. Add the water and keep cooking, over low heat, for at least an hour, or until the meat is cooked and nearly tender enough to serve. This could take hours, depending on the cut of beef you used.
5. When the meat is nearly done, add the tomatoes, carrots, parsnips, and potatoes and cook for about 15 more minutes, or until they are tender (being careful not to overcook them). Taste the soup and add more salt and pepper, if needed.
6. If you are using csipetke or another kind of small pasta, add it to the soup before serving. You can serve this soup with hot pepper or hot pepper paste.
Csipetke (Pinched Pasta)
http://www.thehungarydish.com/csipetke-recipe/
Ingredients:
• ½ cup flour
• Pinch of salt
• 1 egg
Instructions:
1. Mix the flour, salt and egg and knead for about 5 minutes into a smooth, hard dough. Let it rest, covered, for at least 15 minutes.
2. Dip your hands in flour and flatten the dough (or roll out with a rolling pin). Pinch off pieces that are about 1 cm long and place them on a well-floured baking sheet.
3. Either boil in salted water, until they rise to the top (about 5 minutes), or drop directly in the soup to cook, just before it’s ready.
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