5 Jan

If you’ve never tried Goulash before, you are in for a treat! It is a traditional Hungarian dish that my Oma and Opa used to make. I vaguely remember being at their home and my whole family eating it and thinking it was delicious. Seriously, everyone in my big family loves it! Anyways, I never got a recipe for this, just a method really. My Mother was the one who imparted her goulash wisdom upon me thus allowing me to impart my goulash wisdom upon you! Your stomachs will thank you later!

There are lots and lots of different goulash recipes out there with many variations. This is ours, and its a good one. It has a lot of flavor from the long, slow cooking process, but is inexpensive to make and doesn’t need a lot of prep. Its a fabulous go-to easy dinner that uses staples from the pantry that most people already have.
If you’re feeling like trying something new, make some nookedly (pronounced nook-ed-lee) to go along with the goulash! They’re like mini dumplings that take 2 minutes to cook! Recipe at the bottom!
2 tablespoons olive oil
1 large onion, diced
2 garlic cloves, minced
1 1/2 lbs stew meat
2 cans tomato sauce (I think they were 15 oz. cans)
1 can water
lots of salt & pepper
2 pinches ground thyme
1/2 teaspoon paprika
In large pot, heat oil over medium heat. Cook onions and garlic until tender, about 5 minutes. Add in stew meat and cook until browned. Add in tomato sauce, water, and seasonings. Bring to boil and reduce heat to low or slow simmer. Cook until meat is tender and falls apart (at least 2 hours). Serve over nookedly! (Rice or pasta will do, but give the nookedly a try)
CROCKPOT VARIATION: Place empty crockpot on high heat to preheat it. On stove top, cook onions, garlic and meat until fully cooked. Place cooked mixture, tomato sauce, water and spices into hot crockpot. Cook 2 hours or longer. Serve over nookedly.
Nookedly are on the right!! Aren’t they cute?
2 1/2 cups flour
1 teaspoon salt
1 tablespoon cream of wheat
2 eggs
1 cup cold water
1 tablespoon butter, melted
Mix dry ingredients in large bowl. Carefully mix wet ingredients with dry until combined. Bring large pot of salted water to rolling simmer. Find yourself some sort of kitchen utensil with holes that are about 1/4 inch big. (In the past, I’ve used pizza pans, the back of a cheese grater, a collander….really-anything with holes will do!)
Now, place the object with holes over the pot of slightly simmering water. Place about 1/4 cup batter onto object with holes. Using the back of a spoon, move batter back and forth to push it through the holes and into the water, thus creating small little baby dumplings. Continue pushing the batter back and forth until all the batter is gone. Nookedly are done when they float to the top! Take nookedly out with slotted spoon or spider. Continue this process until batter is finished. Serve with Goulash!

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