Beef Goulash and Nokedli Recipe
Goulash! The first time I ate goulash was when my Hungarian friend from my university days made it! I also had it ate the restaurant Goulash in Aberdeen which was pretty good (apart from the rest of the food which was awful). Goulash is basically a beef stew that's seasoned with paprika. Nokedli is Hungarian pasta, also known as spatzle.
For the goulash:
1tbsp oil, (I used coconut oil)
400g beef, cut into chunks
1 green pepper, chopped
1 yellow pepper, chopped
1 onion, chopped
1 can chopped tomatoes
2 tbsp pasata/puree
1 beef stock cube mixed with 750ml hot water
1tbsp cornflower mixed with water
1 tbsp paprika
3 garlic cloves, chopped
1 tbsp coriander
salt and pepper
For the nokedli:
2 cups plain flour
2 eggs, beaten
3/4 cup water
1/2 tsp salt
Large pan of water on the boil!
For the goulash:
1. Saute the onions, peppers and garlic in the oil for about a minute.
2. Brown the beef chunks with the onions, peppers and garlic for a couple of minutes.
3. Stir in the dry herbs.
4. Add the tomatoes and the puree.
5. Add the hot beef stock, stir well.
6. Add the cornflour mixture and cook on low for about 2 hours, season with salt and pepper.
For the Nokedli:
1. Mix the flour, salt and beaten eggs
2. Add the water and mix well, it should be thick but still runny.
3. Use something with small holes. I used a colander with round small holes. You can use a flat cheese grater.
4. Place the colander over the boiling water (Don't let it touch the water!)
5. In small batches, spoon some of the mixture into the colander and use a spoon to push the mixture through. It should come through slowly and small drops of batter should hit the water.
(it should look like curdled pieces of egg!)
6. It's ready when they float, spoon it into a sieve to drain the excess water.
7. Serve with the goulash when it is ready.