Recipe: Gulasch with noodles from Hungary, Gulyás és Csipetke!

Before I start, I need to inform you that I used this recipe from www.budapest-tourist-guide.com as a reference and I also looked at some hungaryan sites, this was very interesting  tisztateszta.blog.hu.
In Hungary you enjoy Gulasch as a soup, so you have a spoon, however, I have two little children and to have a paprika soup would be too hot (pikant), so I made it as a stew. Besides, I read that in some areas Gulasch is eaten as a stew as well. Csipetke are noodles, very easy to make, but it took me about an hour to make them. I do not have a pasta machine, but the kids enjoyed helping. If you have the time, make the noodles, they are easy and taste very good. They also sell Csipetke in stores. Regular noodles are also okay. You can also enjoy this with rice.

500g Gulasch meat from beef (flank or chuck, from the belly)
½ white oignon, chopped
1 garlic clove
1 carrot
1 celery (they recommend the head of celery, the green one, but I had celery root, the white one, this is also ok, so I used about less than 100g)
Paprika (red, yellow or green, I took half of red, half of yellow)
2 potatoes
1 TBSP Hungarian paprika powder
1 tsp cumin
1 bay leaf
salt, pepper
¼ tsp tomato purée
little butter
1tsp. cornstarch with 2 tsp water, at the end to make the sauce less liquid
2,5 cups water or more if you want to enjoy this as a soup

Ingredients
I would brown your meat like this to have a nice color of sauce
This is how it looks before you cook for one hour
This is how it looks when you add potatoes and you need to add more water
That’s it. The carrot makes it orange, you can add less carrot to have a sauce that looks more brown

1. chopped oignon in oil, add garlic and paprika, mix
2. add meat, salt, pepper, cumin, hungarian paprika, cook until meat is nice brown
3. take out meat, then add carrot, celery, cook in the same oil, then add the meat again
4. add water, bay leaf, tomato puréecook for 1 hour in medium-low heat, mix every 15 minutes if you can (start cooking Csipetke)
5. then add potatoes, add more water 1 cup or more if needed, then cook another 30 minutes
6. at the end add the cornstarch to bind the sauce and finally a little butter, to soften the gulasch.

Csipetke

2 eggs
1 cup flour (about 170g)
1 tsp water
pinch salt

1. mix all ingredients and make the dough
2.make little balls
3.out of ball make long chopsticks
4.out of that chopstick, cut little cubes, little pieces
5.out of one piece, press with your thumb (use flour, so that your csipetke don’t stick)
6.boil lots of water, cook them for about 5 or 6 minutes, or when you see they are done.

This is the dough
then you make little balls
shape your noodles
E voilà!

Preparation and Cooking. Gulasch takes just 15 minutes to prepare. It takes about a total of 1,5 hours to cook or longer, depending on the quality of your meat. Like I mentioned above, Csipetke are very easy to make, but it takes long to shape the noodles.
We very much enjoyed to have noodles made at home!

Jó étvágyat!
Susi

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