When I was a little girl, my grandma, Mimi, used to make something she called goulash when Kleine and I came to visit. Those visits were something to which we alwasy looked forward. Mimi and Papa lived on a farm in a big old house, which was just right for exploring. We had wonderful adventures with the farm dogs, the horses, the swimming pool, the attic, and the basement with its dark corners and forgotten treasures. But, back to Mimi’s goulash. We loved it in all of its 1950’s casserole glory. It had little in common with a true goulash, but it was comfort food at its finest–something to which I looked forward on every visit.
This goulash is nothing like Mimi’s goulash, but it is comforting and a great addition to your slow cooker repertoire. They are even better when reheated a day after you finish the stew! The homemade noodles, a legacy from Grandma Great (my other grandma), are tender and rich. They are the perfect foil for the goulash. I hope that you will enjoy it!
Ingredients:
- 1 pound kidney beans
- 1 Tablespoon salt
- 2 bay leaves
- Dried pepper
- 2 Tablespoons oil
- 1 onion, sliced
- 2 Tablespoons paprika
- 2 cloves garlic
- 2 carrots
- 2 peppers
- 1/2 teaspoon salt
- 2 Tablespoons tomato paste
- 1 14.5 ounce can diced tomatoes
- 1 1/2 cups flour (gluten free or conventional)
- 3 eggs
- 1 teaspoon salt
Step 1: Presoak the dry beans (quick soak if you forgot to do it the night before) with 1 Tablespoon salt.
Step 2: Drain and rinse the beans. Place them in the pot of your slow cooker and cover them with 5 cups of water and 2 bay leaves. Cook for 3 hours on high. Proceed with the recipe while the beans are cooking based on your time. It will require about 1/2 hour.
Step 3: Slice the onion in 1/8 to 1/4-inch thick slices. Slice the peppers in 1/4-inch thick slices. Peel and cut the carrot into 1/2-inch half moons. Press or mince the garlic cloves. Place a large frying pan over medium heat. Add 2 Tablespoons of oil and then the onions. Sprinkle with 1/2 teaspoon salt and 2 Tablespoons paprika. Cook for 5 minutes until the onion is tender. Stir in the garlic, carrots, diced tomatoes and tomato paste. Cook 5 minutes. Add the peppers. Cook 5 minutes. Check the seasonings and add salt in 1/4 teaspoon increments.
Step 4: Combine the 1 1/2 cups all purpose or gluten free flour and 1 teaspoon salt. Stir in 1 teaspoon xanthan gum if you are using gluten free flour without xanthan gum. Beat 3 eggs into the flour blend. If you are using gluten free flour, just keep beating until the dough comes together. If you are using all purpose flour add water by tablespoons just until the mixture comes together. Generously flour your work surface and roll the dough out to 1/8-inch thick. Flour the top of the noodles and cut about 1/4 inch thick. Loosen the noodles from the surface with a metal spatula or bench scraper.
Step 5: Stir the pepper mixture into the beans. Taste to check the seasonings and simmer until you are ready to serve.
Step 6: Bring to boil a large pot of water with 1 Tablespoon salt. When it is boiling, add the noodles gradually, stirring to make sure they don’t stick. Cook for 3 minutes then drain.
Step 7: Melt the 4 Tablespoons butter in the noodle pot. Remove it from the heat and toss the noodles with the butter. Season with coarse salt and pepper if desired. Serve with the goulash beans and fresh sauerkraut if desired.
