Hungarian Goulash and Gnocchi

Last Updated on December 12, 2024

Goulash of beef kielbasa according to traditional Hungarian recipe with tomatoes and peppers. Served with flour gnocchi.

Ingredients:

For the goulash: 500 g of beef kielbasa 500 g onions 2 pcs firm fleshy tomatoes 1 pc green Slovak peppers 1 pc dried hot peppers 3 tbsp lard 1 tbsp ground sweet paprika (Hungarian or Slovakian) 1 tsp ground hot paprika stock or water for pouring salt For gnocchi: 300 g of flour 1 tbsp lard 2 tsp salt 1 piece of egg yolk 1 piece egg water as needed

Procedure:

1. 2. Remove from heat, add sweet and hot peppers and let them melt – again, be careful not to burn them, they will be bitter
3. Let the fat fry and repeat the process twice more
5. Now add the meat cut into larger cubes (4×5 cm) – do not salt
6. Stir fry for about 8 minutes to let the meat absorb the taste and aroma of the peppers
7. Now add salt and a little broth or water (hot)
8. Cover and simmer until tender; time depends on the age of the meat
10. Add hot water or stock as needed during the simmer
11. Slice the tomatoes and cut the peppers into rings
12. Chop the hot pepper finely, including the seeds
13. Add everything to the meat and simmer for another 15 to 20 minutes.

Halušky:
1. Sift flour into a bowl, add salt, egg and egg yolk
2. Mix everything together with a spoon, do not work too long, otherwise the dough will pull
4. Boil the halušky (through a haluškovka) in enough hot, salted water and when they rise to the surface, cook for 5 minutes
5. Transfer to a sieve, rinse briefly with cold water and drain
6. Then transfer to a bowl, add a tablespoon of lard and mix.

Recommendation:

Do not use a pressure cooker. The magic of this dish lies in the slow simmering. The onions will take care of the thickening.

Note:

Recipe from Cooking with Tom, photo and text by Naďa Indruchová.