Gulyásleves (Goulash Soup)
gulyás
Overview
This traditional Hungarian goulash is a rich, hearty stew featuring tender beef simmered with sweet paprika, caraway seeds, and vegetables. Originating from 9th-century Hungary, it's a comforting dish that embodies the flavors of the region's pastoral heritage. Perfect for a warming meal on chilly days.
Ingredients
Protein
- 700 grams beef chuck steak
Fat
- 2 tablespoons of olive oil
Vegetables
- 5 onions
- 250 grams tomatoes
- 3 potatoes (large)
Seasonings
- 2 heaped tablespoons sweet Hungarian paprika
- ½ teaspoon whole caraway seeds
- 750 ml beef stock
- salt
- pepper
Garnish
- Fresh flat leaf parsley
Method
Preparation
- Cut the steak into 1 inch cubes.
- Peel, and finely dice the onions.
- Score a cross in the top of each tomato, and plunge into boiling water until the skin peels away at the cross.
- Plunge the tomatoes in ice cold water.
- Peel each tomato, and roughly chop.
- Peel the potatoes and chop into large dice.
- Chop the parsley.
Making the soup
- Heat the oil in a large heavy cast-iron skillet.
- Sear the steak in small batches and set aside.
- Sauté the diced onions until they begin to colour.
- Lower the heat, and cover to let them sweat until soft (about 5 minutes).
- Add the paprika, caraway, tomato and seared beef.
- Stir the contents together and add the beef stock.
- Cover and let the soup simmer for at least an hour.
- Add the potatoes and allow to cook for 30 minutes.
- Season with salt and pepper.
Bringing the soup to the table.
- Serve, topped with a sprinkling of chopped parsley.
Notes
- Paprika: Use sweet Hungarian paprika for authentic flavor; it adds color and mild sweetness.
- Beef: Chuck steak is ideal for slow cooking; cut into uniform cubes for even cooking.
- Simmering: Allow at least 1 hour for the beef to become tender; longer is better.
Serving
Serve hot, topped with fresh chopped parsley.
Storage
- Refrigerate up to 3 days; flavors improve over time.
- Freezes well up to 3 months; thaw and reheat gently.
Goulash is a soup or stew of meat and vegetables, seasoned with paprika. It originates from 9th Century Hungary, and the name means Herdsman.
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