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Hungarian Goulash with Nokerlach


Goulash with nokerlach (egg dumplings) is an all-time favorite comfort food. The delicate, fluffy dough soaks up all the hearty goulash flavors. I make mine using sourdough discard (the excess sourdough starter that you would normally discard before feeding, often used to enhance the flavors and nutrition of foods containing flour).


Prepare the Hungarian Goulash

1. Place the oil, onions, and carrots in a large pot and let cook for five minutes.
2. Add the rest of the ingredients except for the water. Cover the pot and let it cook on medium heat for 15–20 minutes.
3. Add water and bring to a boil, then lower heat and cook covered on low for three to four hours.
4. Alternatively, you can place all the ingredients into an instant pot and cook on high pressure for 30 minutes.

Prepare the Nokerlach

1. Whisk all the ingredients together until you have a wet batter.
2. Bring the goulash to a boil. Drop spoonfuls of batter into the bubbling goulash. Cook for 10 minutes.
3. If using an instant pot, cook it on sauté function.


If you don’t have sourdough discard, use one and a half cups flour instead.