- 1.2kg beef chuck, diced in 2cm pieces
- salt flakes and freshly-milled black pepper
- 2 Tbsp vegetable oil
- 2 white onions, sliced
- 2 bay leaves
- 6 cloves garlic, sliced
- 3 Tbsp sweet Hungarian paprika
- 1L beef stock
- 2 sticks celery, sliced
- 3 eggs
- 1½ cups plain flour
- 1 bunch chives, finely sliced
- sour cream, to serve
1 Season the beef generously with salt and pepper, then fry in vegetable oil in a medium saucepan over a moderate heat for 8 minutes, until well-browned. Add the onions, bay leaves and garlic, then continue cooking for another 5 minutes.
2 Mix in the paprika and stock and bring to a boil. Top up with water, if needed, then simmer for 1 hour over a low heat. Add the celery and simmer for another hour, until the beef is tender.
3 Beat the eggs, flour and chives, until smooth, then season with salt. Place teaspoons of the batter into the simmering goulash and cook for 7 minutes, stirring occasionally. Serve with sour cream.