Goulash with Nokedli

Shopping list

• 800 g beef chuck — cut into 3cm cubes

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• 300 g onions — finely diced

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• 3 tbsp sweet paprika — Hungarian if possible

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• 1 tsp hot paprika

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• 1 tsp caraway seeds

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• 4 clove garlic cloves — crushed

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• 2 tbsp tomato purée

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• 1 piece red pepper — deseeded and diced

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• 500 ml beef stock

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• 3 tbsp lard or sunflower oil

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• 200 g plain flour — for nokedli

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• 2 piece eggs — beaten, for nokedli

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• 1 tsp salt — plus extra to taste

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• 100 ml water — for nokedli batter

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Step by step

1. 1

   Heat the lard or oil in a heavy cast-iron pot over medium heat. Add the onions and sauté for 8– 10 minutes until soft and translucent.

2. 2

   Remove the pot from the heat briefly and stir in the sweet paprika, hot paprika and caraway seeds, mixing thoroughly to prevent burning.

3. 3

   Return to medium-high heat and add the beef cubes. Brown the meat for 5– 6 minutes, stirring occasionally.

4. 4

   Stir in the crushed garlic, tomato purée and diced red pepper. Cook for 2 minutes until fragrant.

5. 5

   Pour in the beef stock, season with salt, and bring to a gentle simmer. Cover and cook on low heat for 1 hour 45 minutes, stirring occasionally, until the beef is meltingly tender and the sauce has thickened. Add a splash of water if it reduces too much.

6. 6

   While the goulash simmers, prepare the nokedli: In a mixing bowl, combine the flour, beaten eggs, 1 tsp salt and 100 ml water. Beat vigorously with a wooden spoon until smooth and slightly elastic—the batter should be thick but pourable.

7. 7

   Bring a large pot of salted water to the boil. Using a nokedli maker or pressing the batter through a colander with large holes, drop small dumplings into the boiling water. Cook for 2– 3 minutes until they float to the surface, then drain.

8. 8

   Taste the goulash and adjust seasoning. Serve the stew hot over the nokedli dumplings.