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Hungarian Goulash Soup Recipe
Here's my recipe for goulash: a rich beef soup with ground paprika, tomatoes, potatoes and bell peppers... A classic Hungarian dish!
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 people
Calories per serving 348 kcal
Ingredients
- 1 lb beef chuck (450 g)
- 7 oz canned chopped tomatoes (200 g)
- 9 oz waxy potatoes (250 g)
- 1 medium fresh carrot
- 1 carrot green bell pepper
- 2 bay leaves
- 1 small onion
- 4 garlic cloves
- 4 cups beef stock (920 ml)
- 1 tbsp cumin seeds or caraway seeds
- 2 tsp paprika powder
- 1 tbsp unsalted butter or lard
- 1 tbsp tomato paste
- pepper
- salt
Instructions
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Peel and chop the garlic and onion. Add them to a large non-stick pan together with the lard or butter.
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Place the pan over medium heat and gently cook the onion for 3 to 4 minutes. Then sprinkle with the paprika powder.
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Stir and cook for another 3 minutes. Dice the beef into large pieces and add them to the pan. Season generously with pepper and salt.
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Stir and cook the beef for 4 minutes. Then add the peeled garlic cloves, the bay leaves and the caraway or cumin seeds.
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Stir and pour in water until the beef is fully submerged.
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Bring the beef to a rolling boil and then turn the heat low. Simmer the beef soup for an hour or until the beef is tender. In the meantime peel the potatoes and carrot. Chop them into bite-size bits. Add them to the tender beef.
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Add extra water if necessary. Dice the green bell pepper and add it to the pan together with the chopped tomatoes and tomato paste. Add your Hungarian noodles (if using).
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Cook the soup for another 10 minutes until the potatoes are tender. Check the seasoning and add extra pepper or salt to taste if necessary. Scoop the goulash soup into large bowls and serve hot.