Goulash in the Oltenian style with potato gnocchi

Oltenian Goulash with Potato Gnocchi: A Symphony of Flavors and Traditions

Who hasn't dreamed of a table full of rich flavors that blend culinary traditions? The Oltenian goulash with potato gnocchi is exactly the kind of dish that will delight your taste buds and remind you of hearty meals from childhood. This recipe is a fusion of Hungarian, Italian, and Oltenian influences, creating a unique and savory dish, perfect for any occasion.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 4

Ingredients:

For the goulash:
- 1 large onion
- 1 and a half carrots
- 400 g beef (choose a piece with a bit of fat for a juicy goulash)
- 1 bell pepper (preferably green or red, but the choice is yours)
- 1-2 red hot peppers (optional, for a touch of spice)
- a few cloves of garlic
- a few tablespoons of tomato paste
- 1 bunch of fresh parsley
- coarse salt and freshly ground black pepper
- water or vegetable broth

For the gnocchi:
- 2 large potatoes (preferably "fleur de pomme" for a finer texture)
- 1 egg
- flour (about 200 g, but you can adjust as needed)
- coarse salt

Preparing the Goulash:

1. Preparing the ingredients: Start by finely chopping the onion and cutting the carrot, bell pepper, and beef into large cubes. It is important that the ingredients are cut evenly for uniform cooking.

2. Sautéing the vegetables: In a large pot, add 2-3 tablespoons of oil and sauté the onion over medium heat, stirring occasionally, until it becomes translucent. This step is essential for developing the base flavor of the goulash.

3. Adding the meat and vegetables: Add the chopped meat to the onion and brown it on all sides. Once the meat has a nice color, add the bell pepper and carrot. Mix everything and let it cook for a few minutes.

4. Seasoning: Add the crushed garlic, tomato paste, salt, and pepper to taste. Mix well, then add warm water or vegetable broth, enough to cover the ingredients. Let it simmer on low heat, covered, for about 40 minutes, or until the meat becomes tender.

5. Finalizing the goulash: In the last 10 minutes of cooking, add the finely chopped hot pepper, chopped parsley, and check the consistency of the sauce. If it becomes too thick, you can add a bit of water or broth. Once the meat is tender, remove the pot from the heat and let it rest.

Preparing the Gnocchi:

1. Boiling the potatoes: Peel the potatoes and cut them into cubes. Boil them in salted water until very soft (about 20 minutes).

2. Potato mash: After boiling, drain the potatoes and mash them as for puree, letting them cool slightly.

3. Preparing the dough: In a bowl, combine the potato puree with the egg and a pinch of salt. Gradually add the flour, mixing until you obtain a soft dough that doesn't stick to your hands. If it is too sticky, add a bit more flour.

4. Forming the gnocchi: On a floured surface, roll the dough into a long log, then cut it into pieces about 2 cm long. Roll each piece in your palms to give them a round shape, and using a fork, press gently to create a pattern.

5. Boiling the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and boil them until they rise to the surface, then let them cook for another 1-2 minutes. Remove them with a spatula and transfer them to a bowl.

Serving:

To serve, I suggest adding the gnocchi directly into the pot with the goulash, gently mixing them to coat with sauce. You can garnish with fresh parsley, and if you like, with a bit of hot pepper for an extra kick.

If you prefer, you can serve the gnocchi separately, with the goulash alongside, to keep the distinct textures. This dish is perfect to enjoy alongside a fresh salad or rustic bread. And don't forget, a cold beer or a light red wine will perfectly complement this meal.

Tips and tricks:

- Choosing the meat: Choose quality beef with a good meat-to-fat ratio for a juicy goulash. It is ideal to use meat from the back or chest.
- Fluffier gnocchi: If you want fluffier gnocchi, you can replace part of the flour with cornstarch.
- Variations: You can add mushrooms or zucchini to the goulash for extra vegetables. Also, if you want a spicier goulash, you can add more hot peppers or even smoked paprika.
- Storing: The goulash keeps very well in the fridge, even tasting better the next day when the flavors have melded.

Nutritional information:

This recipe offers a balance of proteins from the beef and carbohydrates from the potatoes. On average, a serving contains about 600 calories, but this can vary depending on the ingredients used. The goulash is rich in vitamins and minerals, especially from the vegetables used, providing a nourishing and satisfying meal.

Frequently asked questions:

1. Can I use another type of meat instead of beef?
Yes, you can use pork or chicken, but the cooking time will change.

2. How can I make gnocchi gluten-free?
Replace the flour with a gluten-free alternative, such as rice or almond flour.

3. What other sides go well with goulash?
Green salads or mashed potatoes are excellent sides that complement this dish.

I hope this recipe for Oltenian goulash with potato gnocchi inspires you to cook and enjoy a delicious meal with your loved ones. Cooking is an art, and every meal is an opportunity to create unforgettable memories!