Can I make this goulash in a slow cooker?
Yes, after browning the beef and sautéing the onions, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the Csipetke during the last 30 minutes of cooking.
DINNER
Hungarian Goulash (Gulyás) with Csipetke (Pinch Noodles)
This hearty Hungarian Goulash features tender beef simmered in a rich, paprika-infused sauce, served with traditional homemade Csipetke (pinch noodles). It's a comforting and flavorful one-pot meal perfect for a family dinner.
HOW TO MAKE IT
Let's cook.
01
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add beef cubes and brown on all sides, about 8-10 minutes. Remove beef and set aside.
02
Add chopped onions to the pot and cook over medium heat until softened and translucent, about 8-10 minutes. Stir in paprika and caraway seeds, cooking for 1 minute until fragrant.
03
Return beef to the pot. Add diced tomatoes, beef broth, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, stirring occasionally.
04
While the goulash simmers, prepare the Csipetke: In a small bowl, whisk together the egg and 1 tablespoon of water. Gradually add the flour, mixing until a stiff dough forms. Knead briefly on a lightly floured surface until smooth.
05
After 1.5 hours, uncover the goulash. Pinch off small, pea-sized pieces of the Csipetke dough and drop them directly into the simmering goulash. Cook for an additional 20-30 minutes, or until the beef is very tender and the noodles are cooked through.
06
Taste and adjust seasoning if necessary. Serve hot.
About This Recipe
This hearty Hungarian Goulash features tender beef simmered in a rich, paprika-infused sauce, served with traditional homemade Csipetke (pinch noodles). It's a comforting and flavorful one-pot meal perfect for a family dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, use good quality Hungarian sweet paprika. If you prefer a thicker goulash, you can remove a cup of the liquid, whisk in 1 tablespoon of flour, and return it to the pot during the last 15 minutes of cooking.
Easy Substitutions
You can substitute beef stew meat for beef chuck. For Csipetke, if time is short, small egg noodles or spaetzle can be used, though the texture will be different. A pinch of marjoram can be added with the paprika for an extra layer of traditional flavor.
Storage & Reheating
Store leftover goulash and Csipetke in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed to loosen the sauce.
Serving Suggestions
Serve the Hungarian Goulash with a dollop of sour cream or plain yogurt on top. A side of crusty bread is perfect for soaking up the rich sauce. A simple cucumber salad or pickled vegetables would provide a refreshing contrast to the hearty stew.
Common Mistakes
1. Not browning the beef properly: This step is crucial for developing deep flavor. Ensure the beef is seared well on all sides before removing it. 2. Burning the paprika: Paprika can burn quickly, becoming bitter. Add it to the pot after the onions are translucent and cook only for a minute or so before adding liquids. 3. Not simmering long enough: Goulash needs time for the beef to become fork-tender. Don't shorten the simmering time. 4. Overworking the Csipetke dough: This can lead to tough noodles. Knead just until smooth.
Frequently Asked Questions
What kind of paprika should I use?
Sweet Hungarian paprika is traditional and provides the best flavor and color. Avoid smoked paprika, as it will change the flavor profile significantly.
Can I freeze Hungarian Goulash?
Yes, goulash freezes very well. Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.
MORE TO KNOW
The key to authentic Hungarian Goulash is slow simmering, which allows the beef to become incredibly tender and the flavors to meld beautifully. The Csipetke, or pinch noodles, are a traditional accompaniment that adds a delightful chewy texture and makes the dish even more substantial. Don't rush the cooking process; patience is rewarded with a deeply satisfying meal. The quality of your paprika also makes a significant difference, so opt for a good Hungarian variety if possible.
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