Goulash, the most famous Hungarian dish, is typically made with beef but can be substituted with pork. It's a flavorful one-pot meal, moderately difficult to prepare. Goulash can be cooked over open fire in a pot called “bogrács,” making it a great addition to a barbecue party. (Vegan and vegetarian modifications are provided below)
Ingredients:
| Grams | Ounces | Ingredient |
|---|---|---|
| 100 g | 3.5 oz | Lard, vegetable oil, or olive oil |
| 250 g | 8.8 oz | Yellow onions (finely diced) |
| 20 g | 0.7 oz | Hungarian paprika powder (sweet or mix) |
| 800 g | 28.2 oz | Diced beef or pork |
| 30 g | 1.1 oz | Salt |
| To taste | Black pepper (approx quarter teaspoon) | |
| 20 g | 0.7 oz | Whole caraway seeds |
| 50 g | 1.8 oz | Garlic (minced) |
| 200 g | 7.1 oz | Carrot (sliced) |
| 100 g | 3.5 oz | Parsnip (sliced) |
| 600 g | 21.2 oz | Potatoes (large cubed) |
| 100 g | 3.5 oz | Green pepper (diced, core removed) |
| 100 g | 3.5 oz | Tomatoes (diced) |
| "Csipetke" - Pinched Pasta: | ||
| 1 | Whole egg | |
| 130 g | 4.6 oz | Plain flour (120-150g, gluey consistency) |
| 1-2 | Pinch of salt | |
Method:
- Add lard or oil to the pot and heat.
- Sauté finely diced onions until golden brown.
- Reduce heat, add Hungarian Paprika powder, and cook for 1 minute on low heat.
- Add diced meat and water, cook covered until meat changes color.
- Add caraway seeds and garlic, cook until water evaporates.
- Add carrots and parsnip, fry briefly.
- Add green pepper and enough water to cover ingredients.
- Season with salt and pepper.
- Cook until meat is almost done, then add potatoes and cook until done.
- Prepare pinched pasta: beat egg, add flour and salt, mix to form a thick dough.
- With a teaspoon pinch them off the edge of the bowl into boiling salty water.
- Cook until done, 2-3 mins after all come up to the surface.
Enjoy the dish! Preparation takes about 45 minutes, plus 1-3 hours cooking time for the meat, depending on desired tenderness.
If you are vegan or vegetarian:
Substitute meat with textured soy protein cubes or seitan. Minimum cooking time should be 45 minutes for good flavors.
For egg-free pinched pasta, use high-protein white wheat flour and cook dumplings separately in salted water. Cook almost double the amount of flour, strain, and add to soup. Alternatively, skip pinched pasta.