Homemade gnocchi with beef goulash

You guys, it’s December! Say what!? Where did the year go? Is it only me who thinks that time flies waaaay too fast? I love Christmas time, but for me real Cristmas feeling starts only after the 6th of December, which is a special holiday in some places in Europe, I will tell more about that in my next post. So as I am not yet in full on holiday mode, today’s recipe is also not very festive, but it’s still comforting and cosy. Gnocchi with beef goulash was a dish that often appeared on my grandmother’s Sunday lunch menu. It’s been more than a year that I ate it and the other day when my sister was talking about it, this craving got stuck in my head and I could only got rid of it, if I’d make it. So on Sunday, while Laurens was writing this blog post, I did. Goulash is something that was always around at my grandmother’s house, I think she made it every week. We’d eat it with pasta, potatoes, sauerkraut, bread and, of course, gnocchi. I really liked the sauce, but I was not a fan of the meat and I would always pick it out. 

Homemade gnocchi with goulash
December je! Kaj!? Kdaj se je leto odvrtelo? A se le meni zdi, da čas prehitro teče? Obožujem Božični čas, a zame se ta prične šele po Miklavžu. Ker še nisem v 100% prazničem vzdušju, tudi današnji recept ni tako zelo prazničen, je pa kljub temu zelo okusen. Njoki z golažem so jed, ki se je pogosto pojavila na meniju nedeljskega kosila pri noni. Mislim, da je bilo že več kot eno leto, odkar sem jih nazadnje jedla in ko mi jih je zadnjič sestra omenila, mi je vzbudila tako željo po njih, da sem se je lahko znebila le tako, da sem jih pripravila. V nedeljo, medtem ko je Laurens pisaril tole zadevo, sem se tako jaz vsa pomokana vrtela po kuhinji, ki je dišala po golažu in svaljkala njoke. Golaž je nekaj, kar je bilo pri noni vedno prisotno, po mojem ga je kuhala vsak teden. Jedli smo ga z vsem, na pašti, s krompirjem, s kislim zeljem kot segedin, le s kruhom in pa seveda z njoki. Omaka mi je bila vedno všeč, meso sem pa ponavadi dala na stran, saj mi ni bilo po godu.

Gnocchi with goulash
So now when I make goulash, I use lean meat cuts and those I like a bit more. The key to good goulash (on my opinion) is using equal parts of onions to meat, which has to be of good quality. The process is quite simple: sautee the onions until translucent, add the meat, tomato paste, beef stock, add a couple of bay leaves and a splash of wine and slowly cook for a couple of hours on low heat. Easy peasy. Now, while your goulash is cooking you have to make the gnocchi.

Gnocchi with goulash
Zdaj ko kuham golaž, uporabim manj mastno meso, to mi je malce bolj všeč in ga celo pojem. Nisem izkušena kuharica golaža, a zdi se mi da je ključ dobrega golaža to, da se uporabi enako razmerje čebule in mesa, ki mora biti kvalitetno. Postopek ni zapleten: popražimo čebulo, dodamo meso, paradižnikov koncentrat, govejo jušno osnovo, nekaj lovorjevih listov, malo vina in vse skupaj kuhamo na nizkem ognju nekaj ur. Simpl ko pasulj, kot bi nekateri rekli.

Making gnocchi
Gnocchi dough
Making gnocchi is also not rocket science. The most important thing is to cook the potatoes just right and mash it so that there are no big lumps. At home we have the potato ricer, that makes this funny, worm like shapes when you squeezed the potato through it. When I was little I always stole that from under my grandmother’s hands, those “worms” always tasted sooo good (just because they looked like that, otherwise is just plain boiled potato). Since I couldn’t find this thingy anywhere, I had to find another method to process my potatoes. I heard somewhere that you can use the grater and, despite it being more messy, it worked perfectly. After you have your potatoes ready, you just have to mix them with flour and eggs and make the gnocchi. 

Making homemade gnocchi
Tudi priprava njokov ni neka višja znanost. Najpomembnejše je, da se krompir ravno prav skuha in da se ga zmasti v gladko zmes. Doma imamo za to stiskalnico za krompir, tisto, ki naredi tiste smešne krompirjeve črvičke. Ko sem bila majhna, sem te vedno kradla izpod noninih rok, tak krompir se mi je zdel izredno okusen (saj ne, da je bil to le navaden kuhan krompir, ampak okus je pa drugačen, če je tak speštan a ne?). Te stiskalnice, nisem nikjer našla, zato sem morala poiskati neko drugo metodo, za obdelavo mojega krompirja. Nekje sem prebrala, da lahko krompir naribamo in lahko vam povem, da (čeprav je vse skupaj malo bolj pacasto) deluje. Ko je krompir pripravljen, ga je potrebno le zmešati z moko in jajci, ter naredit njoke. 

Making homemade potato gnocchi
To make the gnocchi just roll the dough in a “snake” and cut in bite sized pieces. Flour them just a little so that they don’t stick to everything and that is it, high five – you just made gnocchi! You can now cook them, or freeze them for later. To freeze place the gnocchi on a baking sheet and put in freezer, when they’re frozen transfer them into freezer bags, when you want to use them, just put them frozen in boiling water and cook as you would if they’d be fresh.

Homemade gnocchi
Njoke naredimo tako, da zvaljamo testo v dolg debel svaljek in ga narežemo na grižljaj velike koščke. Te rahlo pomokamo, da se ne prijemajo in to je to, njoki so narejeni. Njoke lahko skuhamo ali jih zamrznemo za kdaj drugič. Če jih želimo zamrzniti, te razporedimo na pekač prekrit s peki papirjem in jih tako postavimo v zamrzovalnik, ko zamrznejo, jih prenesemo v vrečko. Ko jih želimo uporabiti, jih vržemo v vrelo vodo in skuhamo, kot bi sveže.

Gnocchi with beef goulash
This dish requires a bit more work, but it’s definitely worth it. Plus, you can make it in larger quantities as both goulash and gnocchi freeze well. Like that you have ingredients, for a no fuss and comforting dinner, on hand for those days when you don’t have time to cook. 

Enjoy the goodies!

Homemade gnocchi with beef goulash
Serves 8
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Prep Time
1 hr
Cook Time
3 hr
Prep Time
1 hr
Cook Time
3 hr
For the Goulash
  1. 1,5 kg (about 3 pounds) onion
  2. 2 tbsp oil
  3. 1,5 kg (about 3 pounds) lean beef meat
  4. 1 tbp flour
  5. 2-3 tbsp tomato paste
  6. 1 tbsp paprika powder
  7. 1 liter (4 cups) beef stock
  8. 3 bay leaves
  9. 1 cup dry white wine
  10. Salt and pepper to taste
For the gnocchi
  1. 2 kg (about 4,4 pounds) potatoes
  2. 500 g (about 1 pound) all purpose flour
  3. 2 eggs
  4. Big pinch of salt
Goulash
  1. Chop the onions.
  2. In a deep pot or dutch oven heat the oil, add the onions with a pinch of salt and cook until translucent.
  3. Add the meat and brown slightly.
  4. Add the flour, tomato paste and paprika powder.
  5. Add the wine and beef stock to cover and add the bay leaves.
  6. Cook the goulash on low heat for about 2-3 hours, or until the meat falls apart when pierced with a fork.
  7. If the sauce is too thick, add a bit of beef stock or water.
  8. Season with salt and pepper.
Gnocchi
  1. Cook the potatoes with the skin on.
  2. Peel the potatoes and process with a potato ricer if you have one or grate them on a cheese grater.
  3. Mix with flour and salt.
  4. Beat the eggs and mix in the dough.
  5. Knead to get a smooth dough.
  6. Flour your surface and roll the dough in a "snake", cut in bite sized pieces.
  7. Cook in simmering water (make sure to not crowd the gnocchi, they need to float freely), the gnocchi are done when they float to the surface.
  8. Mix with the sauce and serve.
Oh the Goodies http://ohthegoodies.com/
Njoki z golazem
Priprava te jedi je malo bolj dolgotrajna, a je vsekakor vredna vašega časa. Kar je super, je da jo lahko pripravimo v večji količini, saj se tako golaž kot njoki dobro zamrznejo. Tako imamo pri roki sestavine za pripravo hitre in odlične večerje na tiste dni, ko nimamo veliko časa za kuhanje.

Uživajte v dobrotah!

Domači njoki z golažem
Serves 8
Write a review
Print
Prep Time
1 hr
Cook Time
3 hr
Prep Time
1 hr
Cook Time
3 hr
Za golaž
  1. 1,5 kg čebule
  2. 2 žlici olja
  3. 1,5 kg govejega mesa za golaž
  4. 1 žlica moke
  5. 2-3 žlice paradižnikovega koncentrata
  6. 1 žlica paprike v prahu
  7. 1 liter goveje jušne osnove
  8. 3 lovorjevi listi
  9. 1 kozarec suhega belega vina
  10. Sol in poper
Za njoke
  1. 2 kg krompirja
  2. 500 g bele moke
  3. 2 jajci
  4. Velik ščepec soli
Instructions
  1. Sesekljamo čebulo.
  2. V velikem loncu segrejemo olje, dodamo čebulo in jo pražimo, da postekleni.
  3. Dodamo meso in rahlo popečemo z vseh strani.
  4. Dodamo moko, paradižnikov koncentrat in papriko v prahu.
  5. Zalijemo z vinom in jušno osnovo ter dodamo lovorjeve liste.
  6. Golaž kuhamo na nizkem ognju 2-3 ure, dokler se meso ne zmehča.
  7. Če je omaka pregosta, dodamo malo jušne osnove ali vode.
  8. Posolimo in popopramo po okusu.
Njoki
  1. Krompir skuhamo neolupljen.
  2. Skuhan krompir olupimo in stisnemo s stiskalico za krompir, ali naribamo, če te nimamo.
  3. Krompir zmešamo z moko in soljo.
  4. Jajca rahlo stepemo, dodamo k moki in krompirju ter zamesimo gladko testo.
  5. Na pomokani površini naredimo svaljek in ga zrežemo na 1 cm velike kose.
  6. Njoke kuhamo v vreli vodi (pazimo, da imajo dovolj prostora), ti so skuhani, ko priplavajo na površje.
  7. Prelijemo jih z golažem in postrezemo.
Oh the Goodies http://ohthegoodies.com/

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