Goulash with speck
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ingredients
Meat
1 kg beef front or neck 1 kg onion 2 tbsp pork lard 3 tbsp ground sweet paprika special from Kotányi to taste water
Specans
500 g flour 3 pcs egg 300 ml milk pinch salt pinch ground nutmeg Kotányi pinch whole black pepper Kotányi
step
János Kotányi created this recipe in 1896 as the perfect example to use his own ground red pepper. Immerse yourself in the culinary history of the 19th century and discover the most traditional goulash with this original recipe from János Kotányi’s cookbook.
1.
Cut the beef into small pieces and rinse.
2.
Slice the onion into strips and fry in lard. Add sweet Kotányi pepper, beef, season with salt and let simmer.
3.
Add a tablespoon of water from time to time so that your food does not burn.
4.
You can start preparing the speck. Mix the flour, milk, eggs, spices and knead into a smooth dough.
5.
Using a gnocchi strainer or a paring knife, shape the skewers and drop them into the boiling water. After a minute or two, remove them from the pot, rinse with cold water and put them in a bowl.
6.
When the goulash is cooked, uncover and fry briefly. Serve with speck.
