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Thursday, March 5, 2015

Hungarian Goulash with Rivels

requested by: everyone and their brother

This has been the dish I've gotten the most requests for since the recipe box came to my house. The problem has been that Dad and I both looked and could not find the recipe. So this one is actually based on what Dad and Grandpa remember of Grandma's recipe. I made it a couple months ago and Dad said it tasted exactly like he remembers it. The only things I would change would to be to get better-quality paprika since it's pretty much the only seasoning in the whole dish, and I personally thought it was too potato-y, so I would probably only use one large potato next time.

So here you go, everybody. It's super easy and super simple; old-world comfort food at its finest.

Hungarian Goulash with Rivels
Serves: Probably 6 people at least (or my case, 3 people and a lot of leftovers)

for the goulash
2 T. light oil
2-lb beef chuck roast
2 lbs yellow onions
1-2 large Russet potatoes
3 T. paprika
7 c. water 
Salt & pepper to taste

for the rivels (optional)
1 large egg
1/2 c. (or so) flour
3/4 c. water
1/2 t. salt

Making the goulash
Dice the onions (1/2-inch dice) and set aside. Cut the chuck roast into about 3/4-inch pieces, removing anything iffy as you go. Heat 2 T. oil in a large Dutch oven over medium heat. Add the meat and season with salt and pepper. Cook until browned on all sides. Add the diced onions and cook, stirring occasionally, until they begin to cook down. Add the paprika and let cook for another minute. Add the water and simmer for 2 hours. Dice the potatoes (3/4-inch dice) and add them to the pot. Continue to cook until potatoes are fork-tender, about 40 minutes. Taste for seasoning, add more salt/pepper if needed.

Adding the rivels (which are basically tiny dumplings)
Beat one egg in a bowl. Add the flour and salt and mix together. It will look pretty doughy. Add water a tablespoon at a time until it looks more like batter. Drop the rivel batter in small spoonfuls into the simmering broth, spacing them around the pan so they don't clump up. Cover and let cook for about 3 minutes until rivels are cooked through. Stir in the rivels and serve.

Beverage Note: Dad and I paired the goulash with some kind of European-style brown ale (that I don't remember the name of) and it went together nicely. It's a pretty heavy dish, so a bright white wine would probably work well also.

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