Hungarian Goulash with Nokerlach

Food and Prop Styling by Shiri Feldman
Photography by Felicia Perretti

Chaya Suri Leitner

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). No starter? Don’t worry, Sara’s got you covered with her version of this fluffy delicacy.

Sara Gold

I was excited to make this recipe on a cold, rainy Sunday, since it screams comfort food in a bowl. It came together quickly and the house filled up with a delicious smell. We all couldn’t wait to try it.

Hungarian Goulash with Nokerlach

SERVES 6–8

• 3 Tbsp oil
• 2 large onions, diced
• 3 large carrots, peeled and cut in chunks
• 2 lb (910 g) beef stew
• 2 tomatoes, diced, or 1 14.5-oz (410-g) can diced tomatoes

  I used the can. I also added 1 large zucchini, cubed, for more nutrients.

• 4 Tbsp paprika
• 2 Tbsp garlic powder

  I used 4 cloves fresh garlic, minced, instead.

• 1½ Tbsp salt
• ½ tsp black pepper
• 6 cups water

Nokerlach

• 2 eggs
• 1 cup sourdough discard

  No sourdough starter in this house, so I upped the flour to 1½ cups instead,
  as per Chaya Suri’s instructions.

• ½ cup seltzer
• 1 cup flour
• ½ tsp salt

Place the oil, onions, and carrots in a large pot and let cook for 5 minutes.