Soups
Hungarian goulash soup
Hungary’s gulyás: tender beef, potatoes and peppers in a rich broth coloured deep red with sweet paprika.
- 125 min20 prep · 105 cook
- MediumDifficulty
- 390 kcalper serving
Ingredients
6 servings
- Beef chuck, diced700 g
- Onions2
- Lard or sunflower oil2 tbsp
- Hungarian sweet paprika3 tbsp
- Caraway seeds1 tsp
- garlic2 cloves
- Tomatoes2
- Green peppers2
- Carrots2
- Potatoes4
- Water or beef stock1.8 l
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Chop the onions and fry them slowly in the lard until golden.
- 2
Add the beef and brown it on all sides.
- 3
Take the pot off the heat, stir in the paprika, caraway and crushed garlic, then add a splash of water straight away so the paprika doesn’t burn.
- 4
Add the chopped tomatoes and peppers and the water, season and simmer covered until the beef is almost tender.
- 5
Add the diced carrots and potatoes and cook until soft.
- 6
Check the seasoning and serve hot with crusty bread.
Tips and questions
- Why add the paprika off the heat?
- Paprika burns in seconds in hot fat and turns bitter. Stir it into the onions off the heat, then add the liquid.
- Is goulash a soup or a stew?
- In Hungary, gulyás is a brothy soup like this one. The thick stew known abroad as goulash is closer to Hungarian pörkölt.
- Can I freeze it?
- Yes, for up to 3 months, though the potatoes soften a little. It is even better made a day ahead.
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