Hungarian Goulash is a stew and soup at the same time. This recipe was developed in 9th Century by shepherds in Hungary.
It is full of flavor and loaded with meat and vegetables.
Hungarian pinched noodles called Csipetke and usually used in soups or as a side dish to go with hardy stews and sauces.
INGREDIENTS:
2lb short ribs(bone out)
2lb short ribs(bone in)
2-3 carrots
2 bell peppers
2-3 medium tomatoes
2 onions
1 parsnib
2-3 parsley root
2-3 cloves garlic
2-3 large potatoes
1 bunch parsley
½ tsp caraway seeds
½ tsp hot pepper flakes
2 tbsp Hungarian paprika
salt and pepper to taste
2 tbsp pork fat(you can substitute with Olive Oil
Cube onions, bell peppers and tomatoes.
In a large pot add 2 tbsp of pork Fat(you can substitute it with Olive Oil), add cubed vegetables and cook on low for 5-7 minutes.
Add minced garlic, salt pepper and all spices, mix.
Load your meat, add water half way and let simmer for 1 hour.
Cut the rest of the vegetables: carrots, parsnip, parsley root and cube potatoes.
Add vegetables(except potatoes) to the soup and let simmer for another 30 minutes.
Hungarian Pinched Noodles(Csipetke)
1 egg +1 egg yolk
pinch of salt
1 cup flour.
Make dough and pinch off little pieces in the size of corn flakes.
Leave out to dry on floured tray or paper towel.
Add more water to soup to make ¾ pot filled, bring to boil.
Check seasoning.
Add potatoes and leave on simmer for 10 minutes.
Shake off flour excess of Noodles and add to the soup.
Simmer for another 10 minutes until the noodles are done.
Add freshly chopped parsley.
Serve and Enjoy!
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