Updated: Apr 28
"Goulash, originating in medieval Hungary, is a soup or stewand vegetables usually seasoned with paprika and other spices. It is one of the national dishes of Hungary and a symbol of the country".
For 6 persons:
- 1½ pounds - 600 g boneless stew meat cut into 2-inch (5 cm) pieces
- 2 tablespoons oil or lard
- 2 medium onions, chopped
- 2 cloves of garlic
- 2 carrots, diced
- 1 parsnip, diced
- 2 celery leaves
- 2 medium tomatoes, peeled and chopped
- 2 medium potatoes, sliced
- 2 fresh green peppers
- 1 tablespoon sweet paprika powder
- 1 teaspoon ground caraway seed
- 1 bay leaf
- salt and pepper to taste
How to make Goulash Soup:
Heat up the oil in a pot and saute the beef cubes till they turn white and get a bit of brownish colour as well.
Work in batches so as not to crowd the beef cubes, or they will steam instead of sauté. Add 1 tablespoon of butter, if necessary.
Remove the beef cubes out and set aside.
In the frying pan used to brown the beef braise the chopped onions in it until they get a nice golden brown colour.
Sprinkle the braised onions with paprika powder while stirring them to prevent the paprika from burning.
Add the beef cubes and let simmer in it while adding the grated garlic , the ground caraway seeds, some salt and ground black pepper, the bay leaf, pour water enough to cover the content of the pan and let it simmer on low heat for a while.
When the meat is half-cooked (approx. in 1,5 hour) add the diced carrots, parsnip and the potatoes, the celery leaf and some more salt if necessary . Stir frequently and make sure they are well cooked.
When the vegetables and the meat are almost done add the tomato cubes and the sliced green peppers.
You can add some more water if the goulash is to thick.
Let it cook on low heat for another few minutes and season with pepper and salt.