Since I am one of those places where Hungarian goulash is eaten, and I am a real expert in making this dish, I offer you a fantastic goulash recipe with gnocchi, which you will really enjoy. It takes a little longer to prepare, but the preparation is not difficult, the only thing is cooking longer, you need a little patience to get this incredible dish! The Hungarians are otherwise masters at making this dish, I prepare it regularly like this, only I can say one word breathtaking! It's all up to you. Read the notes before starting to prepare this dish at the bottom of the page. Follow recipe.
Ingredients: medium, total time: 2h 50 min., 4 servings
Homemade Gnocchi:
600 g potatoes
1 egg
170 g flour/ add flour if you needed
8 g salt
Beef stew, typical of Hungary:
500 g beef / cut into 3 cm
2 medium onions/ finely chopped
2 Tbsp Olive Oil EVO
1 glass of red wine/ 120 ml
2-3 tsp red paprika powder
2 sticks rosemary/cut in 1/2
1/2 tsp thyme
1 bay leaf
salt and pepper to taste
1 teaspoon dry spice/ Vegeta
4 Tablespoon of tomato paste + 250 ml hot water
Parmesan Cheese/ grated, as desired
Preparation:
Prepare all the ingredients as described above.
Goulash:
Put the finely chopped onions to simmer in a big deep pan with high sides on a moderately moderate heat in olive oil. Fry until they become transparent.
After that, add dry spice/ Vegeta and diced meat cut into cubes into 3 cm. Simmer together, with stirring occasionally, cover, continue to cook about 20 minutes on low heat.
Add rosemary, thyme, salt, black pepper to taste, and finally the wine, wait for the alcohol to evaporate for about 7–8 minutes. Stew the meat and continue stirring periodically on low heat.
After the specified time, add the tomato concentrate diluted in hot water and bay leaf.
Let it simmer for 80–90 minutes on low heat and occasionally stir and add warm water as required, be sure to cover the pan. Cook on low heat.
25 minutes before the end, to control the taste, add spices and red ground paprika, and cook until the end. Control the liquid in the stew.
Gnocchi:
Cook unpeeled potatoes in salted water for about 25–30 minutes.
Peel it and then mash it with a potato fork and let it cool 5-10 minutes.
When it has cooled a bit, add flour and egg and mix the dough with your hands, add flour if necessary.
When you get a homogeneous-compact mixture, form, and shape the gnocchi about 3 cm, cut with a knife without a blade.
Cook them in boiling water, 2-3 min. drain well.
Serve in plates and pour over goulash, sprinkle with grated Parmesan Cheese and add a sprig of rosemary.
Buon appetito!
NOTE:
To make cooking easier for you and if you don't like making homemade gnocchi dough, buy a ready-made package at the store.
If you like a thicker sauce, add another finely chopped onion.
You can add some hot spices to this stew if you like hot peppers or crushed hot peppers.
The longer you cook the goulash, the softer and juicier the meat will be, like butter.
During cooking, do not let your meat burn, always stir occasionally on low heat.
After adding the tomatoes, control the thickness of the sauce and add a little water as needed.
If you accidentally made a mistake and poured more water than you should. There is a solution, mix 1 Tablespoon of flour with a 70 ml water in a cup, without lumps, add to the stew, mix well and cook for the next 7 minutes with occasional stirring on low heat.
Store the rest of the food in the refrigerator for up to 4 days.
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