This is what I left the boys with a Tupperware container of when I left them to drive up to Edmonton today for the BlogWest conference. Here’s hoping I don’t come home to it still in the fridge and a stack of pizza boxes in the recycling bin.
It was one of the last recipes I made for the Soup Sisters cookbook – a Hungarian Goulash contributed by the awesome Anna Olson. I must admit – beef stew is not my thing, having grown up with flank steak stew that reminded me of rope cooked in stewed tomatoes. (Sorry mom.)
I wasn’t going to eat any myself, and gave Mike a bowl and went upstairs to pack. But his enthusiasm and the rich, dark, reddish broth (spiked with a hearty dose of paprika) convinced me to give it a go. (And break from the weeks of living on toast and tea.) It was fab.
It also had something called csipetke – Hungarian pinched noodles that are like teeny dumplings simmered in the finished stew. I made them, but not having a sense of nostalgia around such things may not again. Instead, I added new potatoes.
The dough is STICKY. You will have to scrape it off your fingers. I pulled the stew out of the oven and put it on the stovetop, and simmered little marble-sized pieces in the broth. You could do it in the oven, or skip it altogether.