What would you serve with Goulash?

[AnonymousBird]

I was thinking mash, but lots of recipes seem to suggest rice, noodles, gnocchi..... TIA

Goulash is a regular here. I always do rice. Soaks up all the lovely sauce.
DS1 makes it for his flatmates at uni in a slow cooker. (I think students eat rice or pasta with everything).

I would serve rice, or pasta such as tagliatelle.

I serve it with hunks of crusty granary bread and thick slices of a good mature cheddar.

Tagliatelle scattered with poppy seeds, got ithe idea from Delia

I've just drooled.

dumplings. Rib sticking.

I was going to say dumplings or cheese/savoury scones, mash would also be a winner with me - pasta/noodles not so much, but rice would be fine.

I switch between mash and rice - would do dumplings too if rest of family ate them!

Ihavebrillohair - that was one of the recipes I have open on the side here - tagliatelle and poppy seeds!

Thanks all. Not mash then! Love the idea of noodles...

I do love a dumpling.... bit different as well.

My DS1 doesn't eat potatoes so we need to be inventive if we are all going to eat the same mea, hence we have quite a lot of things with dumplings/doughballs, savoury scones, pasta, noodles, rice, Yorkshire pudding etc. Goulash/Stew/Casserole/Mince are all great with those but as I say, Noodles/Pasta would be at the bottom of the list with Goulash.

Would you mind sharing your best recipe have been looking for a good one!

My aunt used to make Nokedli (sort of wee noodle / dumpling things) for my Hungarian uncle to go with Goulash and Paprikash. She would push the dough through a special colander type thing into boiling water to make them. I just serve with crusty bread.

This is mine, simplified for DS to cook.

Goulash

Preparation Time 30 Minutes
Cooking Time 2 to 3 hours or see slow cooker version
Serves 8

Ingredients
1K pork shoulder cubes - or buy pork shoulder steaks and cut them up
1 diced red chilli (if you like)
2 onions
1 diced red pepper
3 tablespoons paprika (a lot)
Hot Water
1 veg stock cube
Carton single cream or UHT cream (Elmlea)
Cornflour to thicken

Method

1. Put onions ,peppers, chilli and paprika into a large casserole dish
2. Brown the pork all over in a frying pan
3. Add to the casserole dish along with the stock cube and pour over hot water to cover. Put a lid on or make a foil lid. .
4. Put into oven at 200C for 30 minutes then turn heat down to 150 for another 2 hours.
5. Mix the cornflour with a little water.
6. Take dish out of the oven.
7. Sir in the whole pot of cream
8. Stir some cornflour into the casserole. If it doesn’t seem thick enough add more cornflour mixture.
9. Return to oven for 30 minutes. Longer is fine. If you want it can go in for another hour just turn the oven right down Serve with rice

Slow Cooker Version

Method

1. Put onions ,peppers, chilli and paprika into a large casserole dish. You can do this the night before.
2. Brown the pork all over in a frying pan. Add to the casserole dish along with the stock cube and pour over boiling water about 1.5 pints.
3. Cook on High for 4 to 5 hours (or on Low for 6 to 9 hours).
4. An hour before you want to eat mix the cornflour with a little water and add to the dish along with the cream.
5. If it doesn’t seem thick enough add more cornflour mixture.

And what on the side in terms of something green on the plate???

Dumplings but I'm now thinking gnocci would work.

My children are now 17 and 19 and I no longer feel obliged to serve green bits with every meal .

Some lovely crusty rolls or toasted sourdough

haggis I use a similar recipe from my Austrian mil or I make bread dumplings

Thank you