Oxtail Goulash with Serviettenknodel
This paprika-rich stew is braised on the stovetop. It is served with something called a serviettenknodel, after the traditional method of cooking -- the dough is wrapped in a large wet clean napkin or dishtowel for cooking.
Ingredients
- Canola oil - 1/2 cup
- Onions - 2 pounds, chopped
- Garlic Clove - 1, minced
- Hungarian paprika - vinegar
- Vinegar - 1 teaspoon
- Water - 1 quart plus 1 cup
- Tomato paste - 1 tablespoon
- Marjoram - 1 teaspoon, finely ground
- Caraway seeds - 1/2 teaspoon, finely ground
- Zest of 1 lemon, grated
- Oxtail - 2-1/2 pounds, mid-piece, sliced (alt. chuck steak, cut into large cubes)
- Salt to taste
- Serviettenknodel
- Stale bread - 1-1/2 cups, cut in 1/2-inch dice
- Unsalted Butter - 5 tablespoons
- Eggs - 2
- Milk - 1-1/2 cups
- Salt to taste
- Parsley Sprigs - 1, stemmed and chopped
- Unsalted Butter - 1/2 cup, for basting, melted
- Garnish
- Red Bell Pepper - 1, peeled, seeded, and deribbed
- Yellow Bell Pepper - 1, peeled, seeded, and deribbed
- Green Bell Pepper - 1, peeled, seeded, and deribbed
- Olive Oil - 2 tablespoons
- Garlic Clove - 1, minced
- Hot Water - 1/4 cup
- Salt to taste
Instructions
To make the goulash: Heat the oil in a large pot over medium-high heat and add the onions and garlic. Cook until the onions are browned, stirring occasionally. Add the paprika and mix well. Add the vinegar, stir, then immediately add the water and tomato paste. Add the marjoram, caraway, and grated zest. Mix, then reduce heat to medium and cook 5 minutes. Add the oxtail and cover; cook over medium-low heat for 2 to 3 hours, adding more water if necessary.
To make the serviettenknodel: Butter a large clean dishtowel or napkin. Butter a sheet of plastic wrap about the same size. Put the bread crumbs into a large bowl. Melt the butter over medium-low heat. In another bowl, mix the eggs, milk, salt, and parsley together and stir in the melted butter. Pour this mixture into the bread crumbs and stir to blend. Let rest for 3 minutes. Form the mixture into a roll and place on the buttered towel. Wrap securely. Wrap again in buttered plastic wrap; twist the ends tightly and tie with cotton string. Tie again the middle to keep from unwrapping if necessary. Bring a large pot of salted water to a boil and place the serviettenknodel into the water. Poach for 40 minutes. Remove from water, drain, and let sit until just cool enough to handle.
To make the garnish: Cut the peppers into small diamond shapes. Heat the oil over medium heat and add the pepper diamonds and garlic, turning to glaze. Add the water, cover, and steam 1 minute. Season with salt to taste.
To serve: Unwrap and slice the serviettenknodel. Brush the slices with melted butter. Serve the goulash in a large chafing dish or bowl and pass the serviettenknodel separately. Or, place a slice of knodel on each plate and ladle goulash beside it.
