Can I make this goulash in a slow cooker?
Yes, after browning the beef and sautéing the onions and spices, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
DINNER
Hungarian Goulash with Nokedli (Egg Noodles)
This hearty Hungarian Goulash features tender beef simmered in a rich paprika-spiced sauce, served alongside homemade nokedli (egg noodles). It's a comforting and flavorful dish perfect for a satisfying dinner.
HOW TO MAKE IT
Let's cook.
01
Pat the beef chuck dry with paper towels. Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per batch, then remove and set aside.
02
Reduce heat to medium. Add the remaining 1 tablespoon of vegetable oil to the pot. Add the chopped onions and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the minced garlic, paprika, and crushed caraway seeds, cooking for 1 minute until fragrant.
03
Return the browned beef to the pot. Stir in the diced tomatoes, beef broth, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring to a simmer, then reduce the heat to low, cover, and cook for 2 hours, or until the beef is very tender.
04
While the goulash simmers, prepare the nokedli. In a medium bowl, whisk together the flour, eggs, and 1/2 cup of water until a thick, sticky batter forms. Season with 1/2 teaspoon of salt.
05
Bring a large pot of salted water to a rolling boil over high heat. Using a nokedli maker or a colander with large holes, press the batter through into the boiling water. Cook the nokedli for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and rinse briefly under cold water to prevent sticking.
06
Once the goulash is tender, taste and adjust seasonings as needed. Serve the Hungarian Goulash hot, spooned over generous portions of the freshly made nokedli.
About This Recipe
This hearty Hungarian Goulash features tender beef simmered in a rich paprika-spiced sauce, served alongside homemade nokedli (egg noodles). It's a comforting and flavorful dish perfect for a satisfying dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, you can add 1 tablespoon of tomato paste along with the diced tomatoes. If the goulash sauce is too thin, you can thicken it by mixing 1 tablespoon of flour with 2 tablespoons of cold water and stirring it into the simmering goulash during the last 15 minutes of cooking.
Easy Substitutions
You can substitute beef stew meat for beef chuck. If you don't have a nokedli maker, you can use a cutting board and a knife to cut small pieces of dough directly into the boiling water, or simply use store-bought egg noodles. Smoked paprika can be used for a deeper, smokier flavor.
Storage & Reheating
Store leftover goulash and nokedli separately in airtight containers in the refrigerator for up to 3-4 days. Reheat the goulash gently on the stovetop or in the microwave. Reheat nokedli by briefly boiling or pan-frying them.
Serving Suggestions
Serve with a dollop of sour cream on top of the goulash. A side of pickled cucumbers or a simple green salad with a vinaigrette dressing provides a refreshing contrast. Crusty bread is also excellent for soaking up the rich sauce.
Common Mistakes
Overcooking the onions can make the sauce bitter; cook them until translucent, not browned. Not browning the beef sufficiently before simmering can result in less flavor. Using too little paprika or non-Hungarian paprika can lead to a less authentic taste. Overworking the nokedli batter can make the noodles tough; mix just until combined. Not salting the nokedli cooking water enough will result in bland noodles.
Frequently Asked Questions
What is the difference between goulash and paprikash?
Goulash is typically a thicker, heartier stew with more liquid, often containing potatoes or noodles, while paprikash is usually a creamier dish with less liquid, often finished with sour cream, and served with dumplings or pasta.
Can I freeze Hungarian Goulash?
Yes, Hungarian Goulash freezes very well. Allow it to cool completely, then transfer to an airtight, freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. It's best to freeze the nokedli separately or make them fresh when serving.
MORE TO KNOW
The key to authentic Hungarian Goulash is the quality and quantity of paprika. Sweet Hungarian paprika provides the characteristic color and flavor without excessive heat. Crushing the caraway seeds just before adding them releases their aromatic oils, enhancing the overall depth of the dish. Slow simmering is crucial for tenderizing the beef and allowing the flavors to meld beautifully. For the nokedli, the batter should be thick enough to hold its shape when pressed through the holes, but not so stiff that it's difficult to work with. Adjust water slightly if needed.
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