on homemade buttered noodles with poppy seeds...
with a Mediterranean cabbage salad....
I don't know how authentic it is, but when I do goulash, I always have to serve it over buttered noodles with poppy seeds, which to me seems appropriate. And then because of the crossroads idea of eastern Europe, I like to serve goulash and noodles with a Mediterranean cabbage salad, which is more refreshing than I can describe. I first learned the salad from Rima, my Jordanian neighbor in Jacksonville, only she made it with escarole. I do too, when I can get my hands on it, but Sophie Grigson in Sunshine Food has a recipe for essentially the same exact salad, only with cabbage, so I use cabbage most of the time because it's easier to find and cheaper anyway.
It's fairly easy to make, and pretty straightforward: shred some cabbage as for slaw. Add some minced onion, maybe a tablespoon or two to start. Pour about a tablespoon or so of olive oil (extra virgin) and toss to coat the cabbage and the onions. Add a little salt and lemon juice to taste, and toss it and serve it. That's pretty much how she taught me- you have to taste for the balance of everything.
This recipe comes from Nita, over at Throwback At Trapper Creek, but has my adaptions for method:
1 tablespoon milk, cream, or half and half
1 cup flour
Beat the egg and milk in a one cup measure and add the salt, and half the flour. Beat it into something of a batter. Add a little bit of the remaining half cup of flour until it really comes together. Dump the rest of the flour on a board (in my case, the island) and dump the batter on top of the flour. Knead the dough to incorporate the rest of the flour. Set the dough in a ball shape, dust the top with a little flour, put a small bowl over it and leave it for twenty minutes to a half hour. When you come back, knead the dough a little, divide it into quarters, and either roll out to one sixteenth of an inch, or use a pasta machine. Let the large pieces of dough dry a little, and then cut into noodles. Cook in boiling salted water for about 6-8 minutes. Drain and toss with butter and poppy seeds.
For the goulash I just used the recipe in the Joy of Cooking, except that I really use a lot of paprika when I make goulash. I use two tablespoons of paprika when I set it to simmer, and then stir in another tablespoon of paprika right before I go to serve it. Over noodles. And with cabbage salad.