Fusion Recipe: 🍜 Goulash Lagman

🍜 Goulash Lagman: Hungarian-Kyrgyz Noodle Fusion

Goulash Lagman is a robust, celebratory dish that marries the slow-cooked richness of Hungarian Beef Goulash with the chewy texture of Central Asian hand-pulled Lagman noodles. This fusion replaces the traditional Hungarian potato filler with thick, springy noodles, resulting in a heartier, one-bowl meal. The beef is simmered in a deep, paprika-infused tomato broth until fork-tender, then ladled generously over the noodles, creating a savoury, spicy, and satisfying culinary crossroads perfect for cold weather festivities.

📝 Ingredients

For the Goulash (Sauce/Stew)

• 700 g Beef shoulder or chuck (cut into 2 cm cubes)
• 2 Large yellow onions (chopped)
• 2 tbsp Lard or vegetable oil
• 3 tbsp Sweet Hungarian Paprika
• 1 tbsp Caraway seeds (crushed lightly)¹
  
• 1/2 tsp Marjoram (dried)
• 1tsp Salt (plus more to taste)
• 1/2 tsp Black pepper²
  
• 1 Red bell pepper (diced)
• 2 Tomatoes (diced, or 200 g canned crushed tomatoes)
• 1 L Beef broth
• 2 Cloves garlic (minced)

For the Lagman Noodles

• 400 g Fresh or dried Lagman noodles (thick, hand-pulled style preferred)
• Water and salt for boiling
• 1tbsp Oil (to prevent sticking)

Garnish

• Fresh sour cream (or Kyrgyz Kaimak), optional
• Fresh cilantro and scallions (chopped)

🔪 Instructions and Method

1. Prepare the Goulash Stew

1. Sear Beef: In a heavy-bottomed pot or Dutch oven, heat the lard/oil over high heat. Brown the beef cubes in batches on all sides. Remove the beef and set aside.
2. Sauté Aromatics: Reduce the heat to medium. Add the chopped onions and sauté until softened and translucent (about 8 minutes). Add the minced garlic and cook for 1 minute.
3. Add Spices & Paprika: Remove the pot from the heat momentarily (to prevent burning the paprika). Stir in the sweet paprika, caraway seeds, marjoram, salt, and pepper. Stir well until the beef and onions are coated. Cook for 1 minute off the heat.
4. Simmer: Return the pot to the heat. Add the diced bell peppers and tomatoes. Stir in the beef broth. Return the beef to the pot.
5. Cook: Bring the stew to a boil, then immediately reduce the heat to low, cover, and let it simmer gently for 2.5 to 3 hours, or until the beef is meltingly tender. Stir occasionally.
6. Adjust Seasoning: Taste the stew and adjust salt and pepper as needed. The final sauce should be thick and rich.

2. Cook the Lagman Noodles

1. Boil: Bring a large pot of salted water to a rolling boil.
2. Cook Noodles: Add the Lagman noodles and cook according to package directions (typically 5-10 minutes for dried, less for fresh). They should be al dente—chewy and firm.
3. Drain & Toss: Drain the noodles immediately and toss them with a little oil to prevent them from sticking together.

3. Assemble and Serve

1. Plate: Divide the hot Lagman noodles among deep serving bowls.
2. Ladle: Generously ladle the hot Goulash stew over the noodles.
3. Garnish: Top with a dollop of sour cream (optional) and a hearty sprinkle of fresh cilantro and scallions for the Kyrgyz touch.

⭐ Special Tips for Success

• Quality Paprika: Use high-quality sweet Hungarian paprika, which provides the rich, deep red colour and signature flavour without excessive heat.³
  
• Don't Rush the Beef: The low and slow cooking time is essential. The beef must be fork-tender to properly merge with the soft noodles.
• The Searing Step: Searing the beef first creates a flavour base and adds depth (umami) to the final stew.⁴ Do not skip this step.
  
• Fresh Lagman: If possible, use fresh or homemade Lagman noodles. Their dense, chewy texture stands up much better to the thick Goulash sauce than thinner, standard spaghetti or linguine.