Cold weather eating. Goulash recipie

[DREDIOCK]

I have to type this up and print it out for someone else anyway. as well as make a fresh copy for myself as the index card someone typed it out on over 30 years ago is showing its age to say the least. so I thought I might as well just do it here and share with you all.
recipe we've been making in my family for as long as I can remember.

GREAT on those cold winter days.

Thicker then a soup but thinner then a stew
Im typing it out exactly as it is written on the card.(including the typos) Though when I make it. I usually double up on everything to make twice as much.
Warning. dont deviate from the fresh vegetables. Trying to take a shortcut by using canned canned wont cut it. that means, yes. You have to peel the tomatoes yourself. Same thing with the noodles.(Csiptke ) Boxed/frozen bagged  aint gonna cut it. Completely different flavor. trust me I've tried and its just not worth the shortcuts
Instead of tearing the noodles (Csiptke ) which takes like forever I use a pizza wheel and slice them down to dime  sized peices. Lots easier
You can use either hot paprika or regular. some people find the hot paprika to be too spicy so I just use regular and then pepper the hell out of it in my bowl to suit my tastes.
I make the noodles (Csiptke ) during the hour that the goulash is simmering.
Noodle recipe is under the goulash recipe. pretty basic.
Takes a while to make but well worth the effort

Hungarian Goulash (Gulyass Karoly Grundel) & Csiptke

1 1/2 Lbs of stew beef cubed
3 onions chopped fine
2 Tablespoons of Paprika
2 or 3 potatoes  cubed
2 green peppers chopped
1 clove of garlic minced
1 tomatoe peeled and chopped
1/2 a teaspook caraway seeds
3 cups of hot beef broth
1 1/2 teaspoon of black pepper
1 teaspoon of salt

In 2 tablespoons of oil in a large pop saute onions until soft. blend in paprika, meat, salt & pepper
Simmer (low heat) approx 10 minutes.
Add 2 cups hot water and simmer for 25 minutes
Add potato, green peppers,garlic,caraway seeds tomatoe and 3 cups hot beef broth.
Simmer 1 hour

Add Csiptke and boil for 8 minutes

Csiptke recipe

Mix one beaten egg.dash of salt with about 1/2 cup of flour. Dough should not be sticky. It should clean the sides of the bowl and form a ball. If it seems sticky add a little flour. If it seems dry add a few drops of water.
Roll dough out very thin on a floured surface. tear off small peices of dough about the size of a dime. Let the pieces of dough stand until a little dry. Drop in goulash and boil for 8 minutes.
If the Csiptke gets dry thats fine. These are home made noodles

There ya have it. Im actually making this today This is one of those meals that is time consuming and can be a pain in the butt to make so we only make it a couple times a year. usually when its real cold outside and there is nothing  better to do.

But it doesnt go to waste.  Even doubling the recipe and making twice as much. which fills to the very brim quite a large pot. Someone almost always complains that someone else ate the last of it a couple days later. And there are only 4 of us!.. and my daughter isnt all that big!

Its THAT good!

enjoy

[ROX]

          


That one just went into my collection!  Cant wait to try!

Also:  WTG on the noodle details!

Do you recomend the traditional dollop or two of sour cream?


Thank you for sharing!


ROX

[Obie303]

Sounds like a good one.  Going to try that this week.

Here's my personal favorite.  Another good winter recipe:  Kapusta (Polish Cabbage Soup.  This is also a very old family recipe.)

1 large head of cabbage (cut into bite size pieces)
4 cans of beer (I prefer Miller Lite.  Dad uses Coors Light.)
2 bags of sauerkraut.  (I don't use the canned stuff.  Boar's Head comes in a 16 oz bag)
2 Good Polish Kielbasa (not that Hillshire Farm crap....but it'll do in a pinch)
1 lb of boneless spare rib meat.
5 medium potatoes.

Cut cabbage and put into a crock pot.  A big crock pot is preferred.  If you don't have one, a large pot on the stove will do.  Just watch the heat on the stove.
Add cans of beer (taking samples from each can to ensure taste and quality)
Add sauerkraut.  (I don't drain the bags)
Let the cabbage and sauerkraut cook for approximately 4-5 hours on medium heat.  The cabbage will cook down.  Don't worry if it looks too full.  When it cooks down, you should have at least 3/4 of the crock filled with the cabbage, sauerkraut, and some broth.
Par boil the kielbasa and pork.  (if you need to add more water to the cabbage, I use some of this broth.  Not much should be needed unless you like lots of broth.)
Cut meat into bite size pieces.  (feel free to sample kielbasa with a left over beer)
Peel and cut potatoes into bit size pieces.  Boil until they are cooked.  Firm to break with a fork but not mushy. 
Add potatoes last.
Cook on low for another 2-3 hours.  The longer it cooks, the better it tastes.  8 hours is usually a normal cooking time.
Salt and pepper to taste.

Serve with Rye bread and more beer.  *WARNING*  May produce an enormous amount of gastrolintestinal gas.  http://www.heptune.com/farts.html

Na zdrowie! 

[DREDIOCK]

          


That one just went into my collection!  Cant wait to try!

Also:  WTG on the noodle details!

Do you recomend the traditional dollop or two of sour cream?


Thank you for sharing!


ROX

We just eat it as is.
In fact mines gonna be ready for the noodles  in exactly..... (going to check the timer)
8  minutes 20 seconds . 8 minutes later and it'll be all done. Just in time for the game.

[gpwurzel]

You buggers are making me hungry - that said, thank you for posting those 2 (and the chicken one Rox) - will give them a go this week.
 

Wurzel