This style of goulash originated with Hungary’s herdsmen and quickly spread throughout Europe. It is a soup, but its rich combination of ingredients makes it a meal on its own. The csipetke are pasta that are a welcome addition to this flavorful dish.
2 med onions, chopped
2 T vegetable oil dash of salt
2 T sweet paprika 1 T hot paprika
1 1/2 – 2 lbs boneless chuck, trimmed of fat; cut into 1-inch cubes
1/2 tsp whole peppercorns, lightly crushed
3 lg bay leaves 1 red bell pepper, seeded & sliced
1 lg tomato, peeled & chopped into large chunks
3 med carrots, peeled & sliced
2 med turnips, peeled & sliced
1 whole garlic, peeled & finely chopped
1/2 tsp ground caraway seeds
2 lg boiling potatoes, peeled & sliced
salt and pepper to taste
dash of salt
up to 1/4 C flour, plus additional for dusting
In a large stockpot with a lid, lightly sauté onions in vegetable oil with a dash of salt; cover onions and leave on low heat until tender.
Remove onions from heat; add paprika and stir.
Add beef, peppercorns, bay leaves, bell pepper and tomato.
Add water to cover and simmer over low heat until meat is soft and tender, about 1 1/2 hours.
Break egg into a bowl and whisk. Remove 2/3 of egg and add a dash of salt to remaining egg.
Gradually add flour, kneading with your hands until you have a firm, smooth ball of dough (exact amount of flour will vary).
Dust a plate with additional flour to prevent sticking; pinch off pea-sized dumplings from dough ball, roll each between your fingers and place on floured plate.
Uncover pot and check to see if the meat is tender; if not, continue simmering for another few minutes and check again.
Once meat is tender, add carrots, turnips, garlic, caraway and water to cover (or more if you prefer a more liquid consistency).
After 10 minutes, add potatoes. Continue simmering 20 more minutes, or until all ingredients are tender. Salt and pepper to taste.
Add csipetke and cook 5 more minutes; remove bay leaves before serving.
Makes 6-8 servings.