Freda Redlich’s Goulash with Sue’s Nokedli

Here is a truly authentic recipe for goulash, as given to me by my Austrian friend, Freda Redlich, the matriarch of the Melbourne family of butchers. Freda maintained that the only suitable cut of beef for this dish was shank because its gelatinous nature produces a full-bodied sauce.

The perfect accompaniments for goulash are steamed rice or home-made noodles called nokedli. My Hungarian friend Sue Strizic