for 5 litre saucepan – serves 8 – 10
- 1 kg beef cut into small cubes
- 2 medium onions diced
- 2 cloves garlic diced
- 4 tbsp paprika
- sunflower oil
- 1 l beef stock
- salt & pepper
- ½ tsp caraway seeds
- 1 kg potatoes
- 5 medium carrots (optional)
- 2 medium tomatoes
- 1 green capsicum
- fresh parsley (preferably flat leaf) For csipetka (soup noodles)
- 1 egg
- 4 or 5 tbsp plain flour
- Fry onions in oil till glassy, add paprika and mix well – do not leave on heat too long as paprika will go bitter!
- On a high heat add beef and garlic and mix well to brown all over.
- Add salt, pepper and caraway seeds.
- Just cover with water and let simmer for about an hour and a half with lid on.
- Up to this point this is the same as a basic pörkölt.
- Cut potatoes and carrots into roughly 3-4 cm pieces (no need to peel clean potatoes).
- Add to meat with the stock and any extra water to about 8 cm from top of pot.
- Bring to the boil and then simmer for 2-3 hours with lid on.
- While cooking prepare csipetke.
- Put flour in small bowl and add egg
- With a knife cut through until all mixed up, you will need hands to finish it off.
- Form into a ball, wrap in glad wrap and pop in fridge while gulyás cooks.
- Finely chop capsicum, tomato and parsley and add once meat is quite soft.
- Roll the csipetke dough into little finger size logs and then cut into small pieces – add these to the gulyás.
- Cook for a further 15-20 minutes. Serve with Erős Pista (chilli paste), sour cream (remember in Australia to buy light sour cream!), good crusty bread and gherkins.