Hungarian Goulash
Ingredients: Tomatoes, Red bell pepper, Onion, Garlic cloves, Celery stock · 300 min cook time · 700kcal · ~₩39,100
Ingredients
400g Tomatoes, 1개 Red bell pepper, 1개 Onion, 4개 Garlic cloves, 1개 Celery stock, 1l Beef broth, 1.2kg Tri-tip beef (or chuck/short rib), 15g Salt, 5g Pepper, 30ml Olive oil, 50g Tomato paste, 30g Sweet paprika, 1개 Egg, 100g All-purpose flour, 2개 Carrots, 3개 Bay leaves, 5g Caraway seeds, 10ml Fish sauce, 5ml Vinegar, 5g Sugar
Instructions
1. Roughly chop tomatoes, red bell pepper, onion, garlic, and celery. You can use a food processor for this. If using a food processor, add a little beef broth to help puree everything smoothly.
2. Cut the beef into large chunks, as they will shrink during cooking. Season heavily with salt and pepper.
3. Heat olive oil in a large pot. Brown the beef chunks in two batches to avoid overcrowding the pan and boiling the meat instead of searing. Aim for some nice color on the meat, but don't scorch the pan.
4. Reduce heat. Add tomato paste and a generous amount of sweet paprika to the pot. Stir and fry for a second to intensify the flavors.
5. Add the pureed vegetable mixture to the pot. Use the liquid to deglaze and scrape up any browned bits from the bottom of the pan. Add the remaining beef bone broth.
6. Bring to a simmer and cook for several hours until the beef is tender, almost falling apart. This will allow for significant evaporation.
7. While the goulash simmers, prepare the pasta. Crack an egg into a bowl, beat it smooth with a pinch of salt, then mix in as much flour as it will absorb. Knead until reasonably smooth. Cover with a damp towel and refrigerate for at least 20 minutes.
8. After the beef has cooked for about 5 hours, add thick-cut carrots and bay leaves to the pot. Continue to simmer for another 30 minutes until the carrots are tender.
9. Toast caraway seeds in a dry pan until fragrant for about a minute. These will be added at the table for individual servings.
10. Pinch off small chunks of the prepared pasta dough directly into the simmering goulash. The pasta cooks almost instantly and will shed starch, slightly thickening the soup. Remove bay leaves when found.
11. Taste the goulash and adjust seasoning. Add more salt, a splash of fish sauce for umami, a little vinegar, and a pinch of sugar if needed.
12. Serve the goulash, garnished with toasted caraway seeds. Sour cream can be added if desired.
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