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Hungarian Goulash and Csipetke noodles

Yields1 ServingPrep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

Goulash is more of a soup than a stew, it's packed with lots of vegetables so feel free to swap and mix them up, swap the celeriac for parsnip or skip the potatoes and add some squash, if you don't have fresh tomatoes then use tinned or tomato puree. The only ingredients you can't miss out are the paprika and caraway or it simply wouldn't be a goulash.

 750 g Chuck/Flank steak or rump end cut into cubes
 1 tbsp Hungarian paprikaIf you can't get Hungarian Paprika, use normal instead or you could use Spanish pimenton, half sweet and half hot
 2 tbsp Olive oil or beef dripping for frying
 2 Onions diced
 1 tsp Caraway seeds
 2 Garlic cloves chopped
 2 Bay leaves
 2 pt Beef stock
 2 Carrots diced
 2 Potatoes diced
 ½ Celeriac diced
 2 Celery sticks diced
 2 Peppers diced - 2 green or 1 red and 1 green
 2 Large tomatoes diced
 Salt and pepper
Csipetke noodles
 2 Eggs whisked
 200 g Plain Flour
 1 tsp Dijon mustard or English or indeed any Polish/German/Hungarian mustard
 Pinch of salt
 12 tsp Water
Serves 3-4

Firstly toss your chosen cut of beef in the paprika, salt and pepper and set aside whilst you chop and prep all the veg


Heat the oil in a large casserole pan and brown the meat in batches and set aside


Add the chopped onion to the pan with the caraway seeds and fry for a good 10-15 minutes until golden brown


Add the garlic and fry for a few minutes then add the bay leaves


Add the meat back into the pan, stir and then pour in the stock and bring to a boil and simmer for 30 minutes


Add the carrot, potato, celeriac and celery, season with salt and pepper and simmer for a further 30 minutes


Add the tomatoes and peppers and simmer for a further 30 minutes whilst you make the csipetke noodles

Csipetke noodles

Mix all of the ingredients together until you have a thick dough and knead until smooth


Pinch off small pieces of dough and flatten into a coin shape and set aside. You can if you wish roll into small balls or indeed roll into small sausage shapes or just pinch into random shapes it's entirely your choice here, there are no rules.


Add the csipetke to the soup and simmer for 5-7 minutes until cooked through and then serve the soup in bowls, feel free to double carb with buttered crusty bread