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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).
3 tablespoons oil
2 large onions, diced
3 large carrots, peeled and cut in chunks
2 pounds (910 grams) beef stew
2 tomatoes, diced, or 1 (14.1-oz./400-g.) can Tuscanini Diced Tomatoes
4 tablespoons Pereg Paprika
2 tablespoons Pereg Garlic Powder
1 and 1/2 tablespoons salt
1/2 teaspoon Pereg Black Pepper
6 cups water
2 eggs
1 cup sourdough discard (see note)
1/2 cup seltzer
1 cup Glicks Flour
1/2 teaspoon salt
Place the oil, onions, and carrots in a large pot and let cook for five minutes.
Add the rest of the ingredients except for the water. Cover the pot and let it cook on medium heat for 15–20 minutes.
Add water and bring to a boil, then lower heat and cook covered on low for three to four hours.
Alternatively, you can place all the ingredients into an instant pot and cook on high pressure for 30 minutes.
Whisk all the ingredients together until you have a wet batter.
Bring the goulash to a boil. Drop spoonfuls of batter into the bubbling goulash. Cook for 10 minutes.
If using an instant pot, cook it on sauté function.
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How can I make the Nokerlach Kosher for Pesach? Can I use potato starch instead of flour?
This recipe would not do well on Pesach 🙁 It calls for sourdough discard, and I wouldn’t recommend doing a 1:1 replacement with potato starch for the flour. You could look at this for a Passover recipe instead https://www.kosher.com/recipe/egg-free-potato-dumplings or https://www.kosher.com/recipe/meat-and-tzimmes-plus-1603
Have made this many times and my family loves it! I only put 3.5-4 cups water when making in Instant Pot.