Let us put "JOY" in your travel!
With all of the snow falling here in Ohio and most of the US is in deep-freeze mode, there’s one thing for sure. It’s goulash weather!
Our partners over at Viking River Cruises shared this great Hungarian Goulash Recipe with us and we thought you would appreciate it if we passed it along. Hungary’s herdsmen enjoyed this dish and quickly spread throughout Europe. This hearty soup full of rich flavors means that it can be a meal on its own. If you don’t feel like making it but still want some authentic goulash, we’ll be happy to help you get to Hungary on one of our Viking River Cruises!
One and a half to two pounds boneless chuck, trimmed of fat
Vegetarians can customize this recipe by substituting the meat with their choice of mushrooms or textured vegetable protein
Two medium onions, chopped
Two tablespoons vegetable oil
Two tablespoons sweet paprika
One-half teaspoon whole peppercorns
One-half teaspoon ground caraway seeds
Three large bay leaves
One sweet pepper, seeded and sliced
One large tomato, peeled and chopped into large chunks
Three medium carrots, peeled and sliced
Two medium parsnips, peeled and sliced
Two large boiling potatoes, peeled and sliced
One whole garlic, peeled and finely chopped
About one tablespoon flour
Salt to taste
In a large covered stockpot, sauté onions lightly in vegetable oil with a bit of salt if desired, then cover and leave on low heat for a few minutes until onions are tender. Cut beef into one-inch cubes. Remove onions from heat and add paprika to the pot; stir. Add peppercorns, bay leaves, meat, sweet pepper and tomato. Add enough water to cover and simmer over low heat until meat is soft and tender; allow 1.5 hours.
To make csipetke noodles, break one egg into a bowl and scramble. Remove two-thirds of the egg and add a dash of salt. Add flour gradually and knead with your hands until you have a firm, smooth ball of dough. Dust a plate with flour to prevent sticking; pinch off small pea-sized dumplings from the dough ball, roll each one between your fingers and put on the floured plate.
Uncover the pot and check to see if the meat is tender; if not, continue simmering for another few minutes and check again. Once the meat is tender, add the carrots, turnips, garlic, caraway seeds and enough water to cover (or more if you prefer a more liquid consistency). After 10 minutes, add the potatoes. Continue simmering for 20 more minutes or until all ingredients are tender. Season with salt and pepper to taste. Add the csipetke noodles 5 minutes before you are done cooking; remove bay leaves before serving.
Makes 6–8 servings.