Gulyásleves

Instructions

Remove any silverskin and sinew from the outer edge of the beef, then cut it into a 2cm (¾”) dice.

Peel and cut the onion into a 1cm (½”) dice.

Peel the garlic and dice it as finely as you can.

Add the fat to the pan over a medium-high heat and when it has melted add the onions and cook for 5 minutes.

Add the garlic and caraway seeds and cook for a minute.

Throw in the beef and the coarse sea salt and cook for 3-4 minutes stirring occasionally. The aim here is not to “sear” the meat, just to get the juices flowing and coat the beef in the flavoured oil.

Reduce the heat as low as possible low then sprinkle the paprika over the top of the meat, onion and garlic mix (DO NOT STIR). Add a lid and cook very gently for 1 hour.

If necessary peel the carrot then cut it into 1-1.5cm (½”) chunks.

Peel the parsley root or celeriac and cut it into a dice the same sices as the carrots.

Peel the potatoes and cut them into a 2cm (¾”) dice.

Remove the stem and the seeds from the pepper and cut it into a 1cm (½”) dice.

Cut each tomato into 8 wedges.

Remove the lid from the beef and throw in the potatoes, parsley root (or celeriac), carrot, peppers and tomatoes and give everything a stir to coat.

Pour in the water, stir and have a taste adding salt as required, you will likely need at least 1 extra teaspoon. Bring the goulash to a simmer, then cook gently without a lid for at least 90 minutes.

About 25 minutes before the dish is ready add the salt and egg to the flour for the csipetke and knead to form a dough. Then let the dough rest for 10 minutes.

Pinch off a small amount of the dough between your thumb and forefinger and roll to a small ball around 3-4mm (⅛”) in diameter. Then repeat with the remaining dough.

Add the pasta balls to the goulash and simmer for 10 minutes.