Traditional Hungarian goulash

Hungarian goulash with dumplings: a traditional recipe full of flavor

Preparation time: 20 minutes
Cooking time: 1 hour
Total: 1 hour and 20 minutes
Number of servings: 4-6

In the culinary world, Hungarian goulash is an iconic recipe that connects traditions and flavors from generation to generation. This comforting dish, rich in aromas, has become popular due to its delicious combination of meat, vegetables, and spices, and today I invite you to prepare it with me. Although the traditional recipe includes cumin and hot paprika, I give you the freedom to adjust the spices according to your preferences. Let's begin this culinary journey!

Ingredients

For the goulash:
- 3 red onions
- 50 ml oil
- 520 g veal (choose a cut that cooks slowly, such as shoulder or shank)
- 1 teaspoon salt (adjust to taste)
- 2 tablespoons sweet paprika (you can use smoked paprika for a more intense flavor)
- 3 potatoes (about 600 g)
- 1 Kapia pepper
- 2 carrots
- 100 g celery
- 1 small tomato
- 3-4 cloves of garlic

For the dumplings:
- 1 egg
- A pinch of salt
- 80 g flour + 20 g flour for rolling out

Instructions

Step 1: Preparing the ingredients
1. Onion: Peel the onion, wash it well, and chop it roughly.
2. Meat: Cut the veal into cubes of about 2-3 cm. This will allow for even cooking.
3. Vegetables: Peel and dice the potatoes, chop the Kapia pepper, slice the carrots thinly, and cut the celery into large pieces. The tomato will be peeled by scoring the top and immersing it in hot water for 30 seconds to make peeling easier. Peel and slice the garlic.

Step 2: Cooking the goulash
1. In a large pot, heat the 50 ml of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the meat cubes and brown them on all sides until golden (about 10 minutes).
3. Sprinkle the teaspoon of salt and the 2 tablespoons of sweet paprika, mixing well to coat the meat evenly.
4. Pour water into the pot, enough to cover the meat (about 1 liter). Let it simmer on low heat, adding water occasionally to prevent the paprika from burning. Cook for 30 minutes.

Step 3: Adding the vegetables
1. After the meat is cooked, add all the chopped vegetables (potatoes, pepper, carrots, celery, tomato, and garlic). Mix well.
2. Add enough water to cover the vegetables. Let it boil over medium heat for 20-25 minutes or until the vegetables are tender. Check constantly and add water if necessary.

Step 4: Preparing the dumplings
1. In a bowl, beat the egg with a pinch of salt. Gradually add the flour, mixing continuously until you obtain a soft and compact dough.
2. Sprinkle flour on the work surface and divide the dough into 3-4 parts. Shape into long ropes and cut thick slices of about 1 cm. Make sure to use flour on the knife to prevent sticking.

Step 5: Finishing the dish
1. When the vegetables are cooked, add the dumplings to the pot. Let them boil for 15-20 minutes, covered, so they puff up.
2. Once the dumplings are ready, remove the pot from the heat and let it rest covered for a few minutes.

Serving
Serve the Hungarian goulash hot, sprinkled with freshly chopped parsley. You can accompany this dish with thick sour cream, which will add a creamy and delicious touch.

Useful tips
- About the meat: Choose quality veal, preferably with a higher fat content, for a juicy goulash.
- The spices: If you like a spicier taste, feel free to add hot paprika and cumin.
- The vegetables: You can vary the vegetables used by adding zucchini or green beans.
- The dumplings: If you want a lighter version, you can reduce the amount of flour and use whole wheat flour for a healthier texture.

Nutritional values
A serving of Hungarian goulash with dumplings contains approximately 450-500 calories, depending on the amount of meat and vegetables used. It is a dish rich in proteins, vitamins, and minerals due to the basic ingredients.

Frequently asked questions
1. Can I use chicken instead of veal?
Yes, you can adapt the recipe using chicken, and the cooking time will be reduced.

2. What drinks go well with Hungarian goulash?
A dry red wine or craft beer are excellent options to accompany this dish.

3. Can I freeze the goulash?
Yes, the goulash can be frozen, but it is recommended to keep the dumplings separate, as they do not freeze well.

A personal note
I recommend preparing Hungarian goulash on a weekend day when you have time to enjoy the cooking process. The aromas that spread in the house will bring you pleasant memories, and the meal will be a true feast for the whole family. Enjoy it with your loved ones and don't forget to share this recipe with your friends!

 Ingredients: Goulash: 3 red onions, 50 ml oil, 520 g veal, salt, 2 tablespoons sweet paprika, 3 potatoes (600 g), 1 Kapia pepper, 2 carrots, 100 g celery, 1 small red pepper, 3-4 cloves of garlic. Dumplings: 1 egg, a pinch of salt, 80 g flour + 20 g flour for rolling out.

 Tags:  traditional hungarian goulash goulash hungarian traditional