Directions
1In a large Dutch oven or heavy pot, heat the oil over medium heat. Add the onion and cook, stirring frequently with a wooden spoon until the onions begin to soften, about 2 to 3 minutes. Remove from the heat and stir in the paprika. Mix it well, add some water and simmer for a few minutes. It is important to add more water as necessary to avoid evaporation. You want to create a sauce.
2Add the meat, salt, pepper, caraway seeds and bay leaves. Then add the chopped tomatoes and the sweet yellow hungarian pepper. Stir to coat everything with the sauce, bring to a boil, then cover and simmer on medium low, stirring occasionally for one hour.
3When the meat is about halfway cooked, add the potatoes, carrots, celery root, mashed garlic and parsnip. Continue cooking for an additional 30 minutes or until the meat is completely cooked through and tender. The longer you cook this on low, the more tender the stew meat will become.
4Once the meat is fork tender, nearly falling apart, raise the water level to cover the stew and then add the same amount of water again. This all depends on how thick you want your Goulash. When the Goulash is completely cooked, bring it back to a boil and add the csipetke noodles. Once they float to the top approximately five minutes, the goulash is ready. Serve with a hearty bread, a dollop of sour cream or pogacsa.
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