Friday, March 27, 2009

HUNGARIAN GOULASH + HOMEMADE PASTA




This is MY kind of comfort food…slow simmered beef until it is fork tender, in a rich, full-bodied gravy and served over homemade noodles; it does not get much better than that. If you make this on the stovetop, it is done in about 2½ hours, at most. If you cook it in the crockpot, it takes about 8 hours on low.

2 pounds of chuck roast
1 medium onion diced
1 clove garlic minced
2 tablespoons olive oil
2 ½ cups beef broth (not bullion)
¾ cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon packed brown sugar
2 teaspoons salt
2 teaspoons paprika (not the hot kind)
½ teaspoon dry mustard
healthy pinch of crushed red pepper flakes
½ teaspoon coarse ground black pepper

Trim all of the white fat parts from a 2 pound chuck roast and cut it into one inch cubes. Brown the meat, onion and garlic in the olive oil. Drain any excess fat.

Add the rest of the ingredients and heat to boiling. Stir well and reduce heat to a very gentle simmer. Cover and simmer until fork tender (about 1 ½ to 2 hours depending on how tough the meat is). While this is simmering, make the noodles.


PASTA FOR FOUR

I made the dough for this in my kitchen aid (with paddle attachment). I made this before I got my new pasta roller, so it is a little irregular, but it still tasted great.

2 eggs
2 cups all purpose flour
1 teaspoon salt
6 tablespoons water
2 tablespoons olive oil

I just put the wet ingredients in first, mixed for a couple seconds, then put in the dry ingredients and mixed until it turned into a nice soft dough. Depending on the moisture content of your flour, you might have to add or subtract a tablespoon of water to get the right consistency (so don’t add all of the water at once). Knead the dough by hand for five minutes (or by machine for 3 minutes).The dough should be smooth, elastic and a just a little tacky to the touch.

Wrap the dough in plastic and let it sit (at room temperature) for 20 minutes…this is the most important step. If you skip this step, the dough will not roll out right and will try to spring back on you. If you let it sit for 20 minutes, it will roll out much easier.

Flour your counter and roll the dough out as thin as you can get it (it is a very forgiving dough and will not crack or tear like piecrust). Keep in mind that when you cook the noodles, they expand, so whatever thickness you roll them out to…your final product will be almost twice as thick! Cut the noodles in thin strips and air dry for an hour or so (I dried my noodles on a baking rack).To cook, bring a big pot of salted water to a boil (I added a tablespoon olive oil to the water) and cook the pasta for about 4 minutes, stirring occasionally. When it starts to float, it is very close to being done; remove a piece and taste it for doneness.
BACK TO GOULASH

When the noodles are almost done, and the meat is ultra-tender, turn up the heat under the meat and thicken the sauce with a flour-water slurry (¼ cup water + 2 tablespoons flour shaken in a jar). Stir vigorously while adding the slurry to the sauce and cook until thick, remove from heat. Serve goulash over cooked noodles.
NOTE: The first hour that the goulash cooks, the aroma will be strong, but never fear…the second hour, something magical happens and it all mellows out and becomes delicious.

17 comments:

Be My Chickadee said...

Oh wow, this sounds wonderful. This is hearty home cooking at its ultimate best.

girlichef said...

Man Coleen, I wish I had the patience to make my own pasta...and the space. One day... this looks so comforting.

Donna-FFW said...

My husband will love you for this recipe. I so have to try this.. He talks of goulash, but Ive never made it.. yours looks delicious!!

Barbara Bakes said...

Gorgeous noodles. I'm really impressed. The goulash sounds delicious!

Kim said...

These are my favorite kinds of dishes. Yours looks terrific and I bet my husband would love it. I haven't done the homemade pasta yet, but I need to. I bet it really makes a difference.

Carrie said...

I love goulash! My mom used to make it when I was little but I haven't had it for years and years! I can't believe you made homemade pasta, you're a crazy woman ;-)
I bet that dinner was delicious!!!

Cate said...

It looks so good and hearty, perfect tummy-warming food.

Netts Nook said...

My Mom use to make Goulash that looks just like this I can't wait to try it. I left you an award please come and get it.

teresa said...

Mmm, that does look wonderful! Nothing better then comfort food!

Judy said...

I'm Hungarian and I've made goulash many times, but I've never made homemade noodles. One of these days I will try, especially since I just bought a bag of semolina flour. Thanks for visiting my blog. Would love to exchange links with you if you're interested. I'll add you to my blogroll if you add me to yours. Let me know.

Elyse said...

Wow, Coleen, what a dish! The goulash and pasta look absolutely delicious. Plus, I can use my new crockpot to cook up this tasty meal. My grandma always made goulash for us growing up, so I can't wait to bring the memories back with this dish!

Wandering Coyote said...

My mom used to make a Hungarian Goulash recipe that looks very much like this. It was sooooo good. I'm going to book mark this recipe too! Thank you!

SUGAMAMA'S CAFE' said...

Man, great looking Pasta.. Evil Pasta.. Yummy perfect EVIL pasta...
I roll out my own dough too! I like the way it looks hand rolled!
Your looks perfect!

Debbie said...

Your goulash looks wonderful. Great with the pasta. I have yet to ever make homemade pasta though!

Midlife, menopause, mistakes and random stuff... said...

Wow!! That does look delicious. You make is seem so effortless yet fun. I will be back time and time again for your marvelous recipes :)
May your weekend be filled with much love, joy and laughter and....

Steady On
Reggie Girl

jesse said...

That dough and that goulash... I'm at a loss for words. Too beautiful! YUM!

A Feast for the Eyes said...

This looks similar to the Austrian Goulash that I learned from my "Oma". I make my own spaetzle, to go with it. I'll have to study your version and maybe try something a little different-- after all, Austria and Hungary share borders, so it's bound to share ingredients and flavors. Great comfort food!