How To Cook The Perfect Goulash!!!

Hey everyone, it's Jim, welcome to my recipe site. Today, we're going to prepare a special dish, How to cook the perfect Goulash!!!. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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To get started with this recipe, we must first prepare a few ingredients. You can have How to cook the perfect Goulash!!! using 21 ingredients and 10 steps. Here is how you cook it.

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Ingredients and spices that need to be Make ready to make How to cook the perfect Goulash!!!:

1. 4 Lean Pork Loin medallions
2. 1 tbsp lard for roasting the Pork
3. 100 g lard for the soup
4. 1 white onion
5. Salt & Pepper
6. 1 tomato
7. 1 pepper
8. 1 chili pepper (if you want hot)
9. 1 stick celery + leaves
10. 3 cloves garlic
11. 1 tbsp red paprika
12. 1.5 litre chicken stock
13. 3 litre water
14. 1 tsp cumin
15. 2 potatoes
16. 1 smaller celeriac
17. 2 carrots
18. For the pinched noodles:
19. 100 g flour
20. 1 egg
21. 1 pinch salt

Steps to make to make How to cook the perfect Goulash!!!

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!!!

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