Kish 's Authentic Hungarian Goulash
with Nokedli (egg dumplings or noodles)
2 lbs. beef chuck or (pork or veal) cut into 1 inch pieces
1 tsp. salt or to taste
2 onions chopped
1-2 Tbsp. lard or shortening
2 Tblsp. imported sweet paprika (most important to use real Hungarian paprika for ultimate flavor. (I like Budapest Sweet or Pride of Szeged)
2 carrots sliced
1 Tbsp green pepper finely chopped…no more!
1 stalk celery sliced…not too much, you don’t want it to over power the soup flavor.
2 bay leaves (optional)
1 Qt. Water /add more later if needed
4 peeled and diced potatoes
1/4 tsp. black pepper or to taste
Cut beef into 1 inch squares, add 1/2 tsp. salt. Chop onions, and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hr. on low heat. Add water, diced potatoes and carrots, and green peppers and remaining salt. Cover and simmer until potatoes are done and meat is tender.
Nokeldi
pronounced (noo-gali)
Egg dumpling recipe below:
We never had dumplings with our goulash, but just in case you want to try it, here it is. We would just have a nice piece of chewy bread or Brotchen roll.
Here is a recipe for egg dumplings:
1 egg
6 Tbsp. flour
1/8 tsp. salt
Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into Goulash. Cover and simmer 5 minutes after dumplings rise to surface.
Serve hot with dollops of sour cream if you wish.
Serves 6
B-man