How to cook the perfect Goulash!!!

Name: How to cook the perfect Goulash!!!
Cuisine: British
Ingredients: 4 Lean Pork Loin medallions; 1 tbsp lard for roasting the Pork; 100 g lard for the soup; 1 white onion; Salt & Pepper; 1 tomato; 1 pepper; 1 chili pepper (if you want hot); 1 stick celery + leaves; 3 cloves garlic; 1 tbsp red paprika; 1.5 litre chicken stock; 3 litre water; 1 tsp cumin; 2 potatoes; 1 smaller celeriac; 2 carrots; For the pinched noodles:; 100 g flour; 1 egg; 1 pinch salt

Ferenc Szklenar @cook_16816359

Bristol, United Kingdom

Many people have already made goulash soup in many ways, and it can basically be said that we are the home of 10 million goulash soup experts. However, the next time we face you on the street, don’t throw us overripe tomatoes, because this version is no different from the perfect goulash soup experience everyone is looking for in terms of the end result.

Ferenc Szklenar @cook_16816359

Bristol, United Kingdom

Saved

Ingredients

4Lean Pork Loin medallions
1 tbsplard for roasting the Pork
100 glard for the soup
1white onion
Salt & Pepper
1tomato
1pepper
1chili pepper (if you want hot)
1 stickcelery + leaves
3 clovesgarlic
1 tbspred paprika
1.5 litrechicken stock
3 litrewater
1 tspcumin
2potatoes
1smaller celeriac
2carrots
For the pinched noodles:
100 gflour
1egg
1 pinchsalt

Saved

Steps

1

We salt & pepper the meat slices and add a couple spoon of lard, then throw them into 230C° preheated oven for 30min. As soon the pork is ready
2

In the meantime, we sweat the finely chopped onion in plenty of oil on low heat. When the onion nice & soft, add the paprika and two ladle of stock, the tomato and the pepper cut into half.
3

Stir a little and also add the stick of celery and the chopped garlic.
4

Cut the meat into bigger cubes, add to the stew, roasting for a bit and in the end pour in the rest of the stock and add water.
5

Season with salt, pepper and cumin and cook it about an hour and 30 minutes.
6

At the an hour mark, we add all the cubes vegetables (potatoes, carrots, celery and celeriac)
7

Next...we make pinched noodles! Mix the flour and salt together in a large bowl. Add the egg and 1 or 2 tablespoons of the water and mix together to make a stiff yet pliable dough. Add more water if necessary. Knead until smooth and set aside to rest for at least 15 minutes.
8

Cut the rested dough into 6 equal portions and roll each portion into ropes the thickness of a finger. Lightly flour a baking sheet, and pinch little dime-sized pieces of dough from the ropes onto the baking sheet, spreading the pieces out evenly. Toss the pieces with a little flour to keep them from sticking.
9

Bring a large quantity of salted water to a boil and add the dumplings. Cook for 5 to 7 minutes, stirring occasionally, until tender. Drain, toss with a little melted butter or oil and serve.
10

In the end just add the “pinched” noodle to the goulash and we are ready! Bon Appetite!!!