This goulash is delicious! Make it with a chunk of muscle or neck, the sauce is wonderful and fun to serve it with Nocralch dough, just like the Hungarians.
Cooking time: 3 hours, 6-8 servings
- 2 tbsp olive oil
- 2 chopped onions
- A quarter pound of muscle or neck flesh, cut into cubes
- A glass of red wine
- 1 red pepper
- 2 peeled tomatoes
- A tbsp of sweet paprika
- 4 peeled potatoes
- salt and pepper
- For Nocralch:
- 2 cups flour
- 2 eggs
- 1/3 cup oil
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- About 3/4 cup water
To make the vegetables: Chop the tomatoes. Cut the pepper into 1 cm cubes and the potatoes.
To prepare the goulash: Using the manual program "PRO" are set to 140 degrees 3 hours.
Put the oil in the pot and onion, close the lid and cook 3 minutes. Add the meat cubes, stir, close the lid and cook for another 5 minutes. Add the wine and leave the lid of the pot open for 3 minutes. Add the vegetables to the dish and fill with water to 3 cm above the meat and vegetable mixture, season with paprika, salt and pepper, close the lid, change the heat by pressing and holding the "TEMP" button, the display flashes and changes the temperature To 100 degrees, press the "START" button briefly to continue, close the lid and cook until the program is finished.
Preparing the nocrlach: Mix the ingredients in a bowl until the mixture is even. Fill a large pot with water and add a teaspoon of salt. Bring to a boil. With two tablespoons, pour pieces of nocralch into the pot with the boiling water, cook for a minute or two until the dumplings are floating. Remove with a slotted spoon and serve with the goulash.
By the way, the EasyCook has a heat preservation function that starts automatically after the cooking process is over. To finish and turn off the function, press and hold the "Warm/Cancel" button. The cooker will display all the programs, and the heating process will be over.