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Gulyasleves (Goulash Soup)

The Quirky Foodster Team

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Ingredients

  • 700 g (1.5 lb) beef chuck, cubed
  • 2 onions, chopped
  • 3 tbsp lard or oil
  • 2 tbsp sweet paprika
  • 1 tsp caraway seeds
  • 2 cloves garlic, minced
  • 2 carrots, sliced
  • 2 parsnips, sliced
  • 3 potatoes, cubed
  • 2 tomatoes, chopped
  • 1 green pepper, chopped
  • 1.5 l (6 cups) beef stock or water
  • Salt and pepper, to taste
  • Csipetke (pinched noodles) or bread, to serve

Method

  1. Brown the beef in lard in batches, then set aside.
  2. Soften onions in the same pot; remove from heat and stir in paprika and caraway.
  3. Return beef to the pot with garlic and stock; bring to a simmer.
  4. Cover and simmer 1 hour, then add carrots and parsnips and simmer 30 minutes.
  5. Add potatoes, tomatoes and green pepper; simmer a further 25 minutes until all vegetables are tender.
  6. Season to taste and serve hot, with csipetke noodles stirred in or bread on the side.

Introduction: Hungary's national dish, gulyasleves began as a herdsman's kettle stew on the Great Plain and evolved into a paprika-rich beef and vegetable soup eaten nationwide; it is the strongest global culinary association with Hungary.

Cultural Background: Hungary's national dish, gulyasleves began as a herdsman's kettle stew on the Great Plain and evolved into a paprika-rich beef and vegetable soup eaten nationwide; it is the strongest global culinary association with Hungary.

Tips: Remove the pot from direct heat before adding paprika to prevent it turning bitter.

Variations: Some regions add a touch of chili for heat, or finish with a dollop of sour cream.

Storage: Refrigerate up to 4 days; freezes well up to 3 months.

Reheating: Reheat gently on the stovetop until piping hot throughout.

Nutrition: Approx. 380 kcal, 28 g protein, 16 g fat, 30 g carbohydrate per serving.

FAQs:

Q: Is gulyas a soup or a stew?

A: Traditional gulyasleves is a soup; the thicker stew version most non-Hungarians call goulash is closer to porkolt.

Q: What are csipetke?

A: Small pinched dumplings of flour and egg, traditionally torn by hand and dropped into the soup.

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