Hungarian Goulash with Egg Noodles
Main Dishes • Hungarian
Description
Serve with sour cream. Originally, instead of egg noodles, small strips of dough (egg, flour, water, and salt) called 'chipetky' are used, but in my opinion, substituting with egg noodles does not compromise the flavor of the dish, and it reduces the effort required in cooking.
Ingredients
- Beef 0 lbs
- Onion 3 heads
- Smoked Brisket 0 oz
- Potato 20 oz
- Celery salt 1 piece
- Carrot 3 pieces
- Tomatoes 1 piece
- Sweet Pepper 1 piece
- Cognac 0 fl oz
- Egg noodles for wok 5 oz
- Garlic 3 cloves
- Black Cumin (Cumin) 1 tablespoon
- Salt to taste
- Paprika 1 tablespoon
- Chopped Sage Leaves 3 spoons
Step-by-Step Guide
Step 1
Sear the brisket in a heavy-bottomed pot. In the rendered fat, sauté the onions until golden brown. Add the diced meat, pour in water or broth, cover with a lid, and simmer on low heat for 40 minutes.
Step 2
Dice the potatoes; grate the carrots and celery on a medium grater. Add them to the meat and cover with water, ensuring that the meat and vegetables are submerged by a few centimeters.
Step 3
After 10 minutes, add a grated tomato or one and a half tablespoons of tomato paste, along with diced bell pepper and paprika. Pour in the brandy and simmer for 20 minutes.
Step 4
Season to taste, then add egg noodles.
Step 5
A few minutes before it's done, add finely chopped garlic, parsley, and cumin. You can also drizzle with lemon juice.
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