Monday, June 25, 2007

Hungarian Goulash

This dish was a "first" in two ways ... the first time that I have ever made noodles of any kind ... and the first time that I have eaten Hungarian Goulash. I had read and printed this recipe out a couple of months ago, but everything didn't "come together" until today. It was a huge success! We both loved it ... Enrique said the noodles were even better than the goulash! I wasn't sure if I would like such a heavy paprika-based flavor, but it started out as interesting with the first bite, and grew to flashes of brilliance. It gave me the confidence to look at some more types of pasta recipes ... I'm thinking about trying a lasagna

Chicken goulash

Although potatoes play a supporting role in this dish, we think they are the stars. Goulash, the classic Hungarian dish made of beef or veal with lots of onions, paprika and potatoes, can be a wonderful culinary experience if made well.

The potatoes stew in the paprika, wine and stock until they almost burst. If you fished them out, they would make a fulfilling meal on their own. In this version, we replace the meat with our favorite boneless-skinless chicken thighs. Finish it with some cider vinegar and a touch of butter for extra flavor.

Serving Size: 6

2 tablespoon oil
6 cups 3/4-inch diced onion
1 teaspoon kosher salt
1/4 cup cold water
3 tablespoon sweet paprika
6 boneless skinless chicken thighs ; cut into 2 inch pieces
1 cup white wine
2 cups low sodium chicken broth
4 cups 1-inch cubed peeled potatoes
3 tablespoons cider vinegar
1 tablespoon sweet butter
1/4 cup chopped chives

1. In a heavy bottomed pot or Dutch oven, heat the oil over medium low heat.

2. Add the onions, kosher salt, and water, and cook, stirring occasionally, for 7 minutes or until onions are soft and lightly caramelized. Stir in the sweet paprika, and cook for 2 to 3 minutes.

3. Toss in the chicken, and cook for 2 to 3 minutes, stirring to coat the chicken with the onions and spice. Pour in the white wine, and reduce by half. Add the chicken broth and cubed potatoes, and simmer for 60 minutes over low heat.

4. Stir in the vinegar, butter and chives. Serve over egg noodles, or just on its own with crusty bread. Makes 6 servings.

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Egg Noodles

2 cups All-purpose flour
1/2 teaspoon Salt
1 Egg plus
2 Egg yolks
1/3 cup Water
1 teaspoon Cooking oil or olive oil

In a large mixing bowl stir together 1-3/4 cup of the flour and the salt. Make a well in the center of the mixture.
In a bowl combine eggs, water, and oil. Add to flour mixture; mix well.
Sprinkle kneading surface with the remaining flour.
Turn dough out onto floured surface. Knead till dough is smooth and elastic (8-10 mins total).
Cover and let rest for 10 mins. Divide dough into fourths.
On a lightly floured surface, roll each fourth into a 12x12" square (about 1/16 inch thick).
Let stand 20 mins.
Cut dough into 1/4 inch wide strips then cut into 2-3 inch lengths.
You can use a pasta machine if you have one.
Cook the pasta 1-1/2 to 2 mins. Make sure the water is boiling before adding the noodles or they will glump on the bottom. You can freeze the noodles, just let them dry before putting them in the freezer. Cook them a bit longer if you freeze them. (Recipe From: Darryl & Kelly Youngblood )

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