Goulash with Gnocchi Lena

Goulash with Gnocchi Lena

Delicious Goulash with Gnocchi Lena

• Since I am situated in one of those remarkable places where Hungarian goulash is not just a meal but a cherished tradition, and as someone who has honed my skills to become a true expert in crafting this iconic dish, I am excited to share with you a fantastic goulash recipe that incorporates the delightful texture of gnocchi. This combination is a true culinary delight that you will surely enjoy and appreciate.

Ingredients and Preparation

• Preparing this dish does require a bit more time than some simpler recipes, but rest assured that the process is not overly complicated. The main challenge lies in the cooking time, which is essential for developing the rich and deep flavors that goulash is renowned for. Patience is key here, as allowing the ingredients to meld and simmer together will yield an incredible dish that is well worth the wait!

  
  

  Hungarians are indeed masters at creating variations of goulash, and I have adopted a method that I prepare regularly, which has become a favorite in my household. The result is simply breathtaking! The hearty and aromatic stew, combined with the soft and pillowy gnocchi, creates a comforting meal that warms the soul. It’s a dish that not only satisfies hunger but also evokes a sense of nostalgia and connection to Hungarian culinary heritage.

  
  

  As you embark on this cooking journey, I encourage you to take your time and enjoy the process. Cooking is as much about the experience as it is about the final product. To ensure that you achieve the best results, please take a moment to read the notes provided at the bottom of the page before you start preparing this dish. They contain valuable tips and insights that can enhance your cooking experience and help you avoid any common pitfalls.

Conclusion

• Once you have familiarized yourself with the recipe and notes, follow the instructions carefully to create this delightful goulash with gnocchi. The blend of flavors and textures will transport you to the heart of Hungary, making every bite a celebration of culinary artistry. So roll up your sleeves, gather your ingredients, and get ready to create a dish that will impress not only your taste buds but also those of your family and friends. Enjoy the process, and happy cooking!

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

Goulash with Gnocchi

Preparation:

• Prepare all the ingredients as described above.

Goulash:

1. 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.

2. 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.

3. 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.

4. After the specified time, add the tomato concentrate diluted in hot water and bay leaf.

5. 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.

6. 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:

1. Cook unpeeled potatoes in salted water for about 25–30 minutes.

2. Peel it and then mash it with a potato fork and let it cool 5-10 minutes.

3. When it has cooled a bit, add flour and egg and mix the dough with your hands, add flour if necessary.

4. When you get a homogeneous-compact mixture, form, and shape the gnocchi about 3 cm, cut with a knife without a blade.

5. Cook them in boiling water, 2-3 min. drain well.

6. 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.

Goulash with Gnocchi Lena

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