Hungarian Goulash

Before researching Hungary, I didn't really know what Goulash was, or where it came from. I had an idea that it was somewhat of a stew, but I didn't know the specifics.
This dish was very easy to make, and very delicious. It's great for a cold wintry night (like tonight... it won't stop snowing!) It is commonly served over Csipetke, but I decided to instead serve it with Caraway-Rye swirl bread, as Caraway is a very common Hungarian ingredient.
The paprika provides a beautiful color, and the flavor is deep and complex. I added a red bell pepper just for some extra veggies, and served it with a mock Olive Garden salad.

Goulash

1 lb. beef round roast (I used 3/4 lb.)
1 lb. beef chuck (omitted)
3 tbsp. vegetable oil
½ c. finely chopped onion
1 tbsp. paprika
1 tsp. salt
1 tsp. caraway seeds
2 tbsp. tomato paste
1 c. beef broth
4 potatoes
8 c. water
1 bell pepper, cut in strips (one green, one red)


1. Cut meat into 1” cubes, trim fat
2. Heat oil over medium heat in a dutch oven
3. Add onions, sauté until transparent
4. Add paprika, beef, salt and caraway seeds
5. In a small bowl, stir tomato paste into broth.
6. Add to beef mixture and stir. Simmer for 30 minutes.
7. Peel potatoes, cut into bite sized pieces
8. Add potatoes and water, bring to a boil and simmer for 15 minutes
9. Return soup to a boil, add peppers and csipetke and cook for 10 more minutes.


Csipetke


½ c. flour
Pinch of salt
1 egg
1 tsp. water


1. In a medium bowl, combine flour, salt and egg
2. Knead until flour is absorbed, forming a stiff dough
3. Add 1 tsp. water if necessary
4. Flatten dough between palms until it is 1/8” thick, pinch off 1/2” pieces and drop into boiling soup.

Mock Olive Garden Salad