We can now get onto the recipe for my Not-So Traditional Hungarian Goulash which is influenced by the Italian Minestrone, namely kidney beans.
2 stalks of celery, sliced
1 onion, quartered & sliced
2 medium size carrots, peeled & diced
1 can kidney beans, drained & rinsed
1 stock cube, beef
1 large tomato, chopped
5-6 cups water
200g beef, diced to 1/2″ squares (I used beef cube roll?)
1 portion of Hungarian Pinched Noodles (Csipetke)
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon salt
dashes of black pepper
- Fry the beef, celery & onion in a pot till the beef is cooked.
- Add the carrots, tomato, stock cube & 4 cups water. There should be enough water that it is at least an inch or 2 more that covers all the ingredients. Boil for about 10 minutes.
- Add the Csipetke slowly. Stir for each handful that you add, so they don’t clump together.
- Add the kidney beans, thyme & bay leaf.
- Bring to a boil, then lower to a simmer. Cover with lid.
- Check on the stew and give it a stir and add more water if it is drying out or the pasta is sticking to the bottom of the pot. You want to allow the flavours to be released during the stewing and for the beef to get soft.
- Add salt & pepper when the pasta is fully cooked, about half an hour.
- Serve as is or with a dollop of sour cream.