Hungarian Goulash and Csipetke noodles – The Gourmet Gays
Goulash is more of a soup than a stew, it's packed with lots of vegetables so feel free to swap and mix them up, swap the celeriac for parsnip or skip the potatoes and add some squash, if you don't...
Ingredients
- 750 g Chuck/Flank steak or rump end cut into cubes
- 1 tbsp Hungarian paprika
- 2 tbsp Olive oil or beef dripping for frying
- 2 Onions diced
- 1 tsp Caraway seeds
- 2 Garlic cloves chopped
- 2 Bay leaves
- 2 pt Beef stock
- 2 Carrots diced
- 2 Potatoes diced
- ½ Celeriac diced
- 2 Celery sticks diced
- 2 Peppers diced - 2 green or 1 red and 1 green
- 2 Large tomatoes diced
- Salt and pepper
- 2 Eggs whisked
- 200 g Plain Flour
- 1 tsp Dijon mustard or English or indeed any Polish/German/Hungarian mustard
- Pinch of salt
- 12 tsp Water
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