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3 tablespoons oil
1 medium onion, chopped
1 cup chopped carrots
1 tomato, chopped
1 green pepper, chopped
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 teaspoon salt
1 tablespoon paprika
2 tablespoons Tuscany Blend
1 packet cubed chicken or beef
1 cup chicken stock or Manischewitz Chicken Broth
1 extra-large egg
1 tablespoon cold water
1 tablespoon oil
4 tablespoons Tuscany Blend
pinch of salt
In a large saucepan, sauté chopped onion in oil on low-medium heat for five minutes, until the onions are transparent.
Add chopped carrots, tomato, pepper, and minced garlic. Continue to stir together for 10 minutes.
When vegetables are cooked, add Tuscany Blend, salt and paprika. The Tuscany Blend will thicken our goulash stew and the salt and paprika impart a beautiful and Hungarian flavor. It’s not Hungarian cooking without paprika! Stir together to coat the veggies with the Tuscany Blend and spices.
Add a packet of cubed chicken or beef and continue to stir for about 10 minutes, until the chicken is cooked on both sides. Finally, add one cup of chicken stock to the pot.
Cover the pot and bring to a boil. Then simmer on low heat for about 45 minutes. Serve Goulash over Nokedli.
Bring a pot of water with one tablespoon of salt to a boil.
While the water is heating, make the dumpling batter. Start by whisking together the egg, oil and cold water until thoroughly beaten. Then add the Tuscany Blend and salt and stir together with a spoon. The mixture will be clumpy at first, but continue stirring until it resembles a pancake batter.
Once the water comes to a rolling boil, use a teaspoon to drop small bits of batter into pot. The dumplings will expand in size in the water. Simmer for a few minutes, until dumplings float to the top. Flip them over and let simmer for another minute. Use a slotted spoon to remove dumplings from the pot.
For more gluten-free recipes, videos, and baking tips, visit blendsbyorly.com.
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