Thick bean goulash

Ingredient for 10 people:

• 50 dkg dry common beans (kidney beans),
• 1 smaller smoked pork knuckle,
• 40 dkg smoked ribs,
• 3-4 onions
• 3 cloves garlic or 1 teaspoon Univer Garlic Paste,
• 1-2 sweet green paprika and tomatoes,
• 2.5 kg deboned beef (neck, shoulder, shank),
• 150g fat or approx. 100 ml oil (alternatively, fat rendered from approx. 200 g smoked bacon),
• 3 level tablespoons quality ground red paprika,
• approx. 1 teaspoon ground black pepper and ground caraway,
• salt,
• 4-5 carrots,
• 3-4 root parsley,
• 1 smaller tender celeriac,
• half bunch of parsley,
• 1-2 celery stalks,
• 1 teaspoon marjoram,
• 1 level tablespoon Univer spicy Red Gold or 1 teaspoon Erős Pista
•  

for the dumplings:

• 30 dkg wheat flour,
• 3 eggs

Preparation:

Soak beans in cold water for one night before cooking. Also soak smoked meats in cold water to prevent them from being too salty. Alternatively, pre-cook smoked meats and let them cool. In this case, cook the bean goulash in this stock and add in the the diced meats at the end. If you really get down to work, you can also prepare the dumplings in advance, spread the dumplings over a dish towel and let them dry.

Next day, clean all vegetables, chop up onions and garlic and dice up paprika and tomatoes. Cut the beef to 2-2.5 cm cubes.

Slightly heat up the fat in an approx. 15 litre cauldron and braise onions. Throw in garlic, paprika and tomatoes and continue to braise for a few minutes. First, add in the beef and stew it by stirring until white, then also add the soaked and drained smoked pork knuckle and ribs. Season with ground red paprika, pepper and caraways, then add approx. 6 litres of water (if you pre-cook smoked meats, use the meat stock). Bring it to the boil at high temperature, then cover it, bring heat to moderate-low and cook meat half-tender for a little over an hour.

Then, add in the soaked and drained beans and continue to cook for about 35 minutes. Meantime, knead the dumplings using the ingredients.

Clean the vegetables, diced them up (you can also slice up the carrots and the root parsley), then add them in together with the dumplings, and the tied-up parsley and celery stalks to the beans and meats. Season it with marjoram, make it spicy by adding Piros Arany, and continue to cook for about 35 minutes. Taste it and add salt and spices as required.

Remove soft smoked pork knuckle and ribs before serving. Slice up ribs along the bones, debone and dice up the pork knuckle before putting them back into the soup.

Useful advice from Univer:

To make the soup thicker, cook 2-2.5 kgs of diced potatoes in the soup, stirring them some half an hour before beans and meats become tender. This will naturally require some more water. You can give your goulash soup more punch with the following Univer products: savoury or hot Goulash Paste, meat stew seasoning paste, mild Red Gold, Édes Anna.