074 Hungary – Goulash with Csipetke

074 Hungary - Goulash with Csipetke

Goulash with Csipetke

The Csipetke was a fun new way of making pasta I had not used before. The Goulash was good but not great. I think next time I will try Wolfgang Puck’s recipe.



1/3 cup vegetable oil

3 onions, sliced

2 tablespoons Hungarian sweet paprika

2 teaspoons salt

1/2 teaspoon ground black pepper

3 pounds beef stew meat, cut into 1 1/2 inch cubes

1 (6 ounce) can tomato paste

1 1/2 cups water

1 clove garlic, minced

1 teaspoon salt


Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until so , stirring frequently. Remove onions and set aside. In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.



Flour – 1 cup

Salt -1/2 teaspoon

Egg, beaten – 1

Water — 2 to 4 tablespoons

Butter or oil — 1 tablespoon


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. 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. 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.

Original recipes found here:





Author: martymadeitproductions

A Home Chef's Journey

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