This is from the wife of my Hungarian friend. It’s authentic and delicious. Posting it for others to enjoy.
Goulash
2.5 pounds stewing meat, cut into half-inch cubes
3 medium or 2 large chopped onions
5-6 tablespoons sunflower oil
2 tablespoons paprika powder
2 bay leaves
2 medium carrots, sliced
1 medium parsley root, sliced (or parsnip)
2 medium tomatoes, chopped
2 sweet yellow peppers
4-5 medium potatoes, peeled and cut into medium-sized cubes
6 cloves minced garlic
1/2 teaspoon whole caraway seeds
Black pepper, salt to taste
Csipetke noodles (pinched) noodles: 1 beaten egg, pinch of salt, white flour (as much as necessary to create a firm, smooth dough (6-8 tablespoons).
In a large soup pot, sauté the onion, garlic, bay leaves and caraway seeds on low heat, stirring frequently until translucent. Adding the spices at the beginning (optional) gives more fragrance and intense flavour. Add the meat and sauté on medium for 5-8 more minutes, then add paprika powder tomatoes and peppers. Add salt and pepper to taste. Cover and simmer until the meat is almost tender, adding water if necessary (from me: I’d add beef or veggie stock instead). Stir frequently. Cook 1.5-2 hours. Add the sliced carrots, parsley root and potatoes and add enough water (about 2 litres) to fully cover the vegetables. Bring back to a boil, reduce heat and simmer. Add the csipetke (pinched noodles) when the vegetables are almost done, cooking until the csipetke grows in size and the veggies are tender (5-8 minutes).
For the csipetke, in a medium bowl mix the egg, salt and flour, and kneed until a firm, smooth dough forms. Cover with a plastic wrap and allow it to set (15 minutes). Pinch off small pieces of dough, about the size of a lemon seed. Drop them into the soup and cook 5-8 minutes.
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