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.