Hungarian Goulash
After trying Goulash at a Hungarian restaurant, I had to try and recreate the dish. This recipe was very close to the one I had in the restaurant. Learning to make the spaetzle was an experience.
After trying Goulash at a Hungarian restaurant, I had to try and recreate the dish. This recipe was very close to the one I had in the restaurant. Learning to make the spaetzle was an experience.
- Carbohydrate 83.4059837535623 g
- Cholesterol 720.08594395 mg
- Fat 63.1757809083276 g
- Fiber 5.25895012772683 g
- Protein 73.9845720584433 g
- Saturated Fat 25.7760835681342 g
- Serving Size 1 1 Serving (860g)
- Sodium 1392.91090175217 mg
- Sugar 78.1470336258354 g
- Trans Fat 6.89349315658308 g
- Calories 1211 calories
Step-by-step
- Beef should be cut into 1 inch cubes and can be dredged in flour prior to browning.
- Brown beef in hot oil.
- Removed beef and saute onions in the same pan until clear.
- Add Garlic and saute until you can smell it then add the paprika and beef and saute the wholel mixture together for a few minutes.
- Add beef broth to cover, salt and pepper to taste.
- You may also use 2-3 potatoes cut into cubes which should be added at this time.
- Continue cooking until the beef is tender (and the potatoes are cooked through if using).
- Serve over spaetzle.
- Brown butter in large skillet, salt and pepper to taste.
- Optional: add chopped parsley to the dough.
- In a mixing bowl combine flour, salt, nutmeg and parsley if using.
- Add beaten egg and milk and stir to combine.
- Let dough rest about 15 minutes before cooking.
- In a large pot of salted boiling water drop the dough in small droplets into the water and allow to cook for 4 minutes.
- Dough will rise during cooking.
- Remove spaetzle when done and allow to drain.
- Saute spaetzle in the skillet with the browned butter until it starts to take on some color and then remove to a bowl.
- Serve with the spaetzle as a side dish to the beef but the two go really well together.
- Mix any left overs together which makes a hungarian goulash soup which is really good the next day.
Swapping standard supermarket paprika for genuine Hungarian sweet paprika fundamentally alters the depth of the finished sauce, shifting the flavor profile from merely peppery to deeply sweet and earthy. Achieving this requires precise management of the fat phase, since paprika is fat-soluble and releases its characteristic red pigment and aromatic compounds most effectively when bloomed directly in warm oil alongside the aromatics without burning. Beef chuck cut into uniform one-inch cubes ensures even heat penetration during the braising process, which generally requires simmering until the connective tissue completely breaks down into gelatin. Resting the spaetzle batter for fifteen minutes allows the gluten strands in the two and a half cups of flour to relax sufficiently, producing droplets that hold their shape when scraped into boiling water rather than dissolving into a paste. Tossing the boiled dumplings in browned butter until golden brown adds a nutty complexity that contrasts with the rich paprika broth. Leftovers stored overnight develop an even more cohesive flavor as the starches from the noodles integrate into the liquid.
