A traditional favorite in Hungary, goulash (gulyás in Hungarian) is a hearty soup made of tender chunks of beef, onions, potatoes, caraway, and generous amounts of paprika.
Goulash gets it’s flavor from being cooked slowly over a long period of time. This recipes makes about 8 -10 bowls.
1 tbsp vegetable oil
2 lb beef chunks, cut into 3/4-inch pieces
2 onions, chopped
3 carrots, chopped
2 celery stalks, chopped
1 sweet red pepper, seeded and chopped
1 green pepper, seeded and chopped
5 garlic cloves, crushed
4 tbsp sweet paprika
2 tbsp caraway seeds, lightly crushed
1/4 cup tomato paste
10 cups beef broth
2 bay leafs
3 potatoes, peeled and chopped into small cubes
salt and pepper to taste
In a large skillet, heat oil over medium heat. Add beef and season with salt and pepper. Cook until lightly browned. Remove to plate. Set aside.
Using a large stock pot, add onions, carrots, celery, red pepper and garlic into pot. Cook until vegetables are soft and translucent, about 5 minutes.
Add beef to pot. Stir paprika, caraway seeds, salt and pepper into meat, coating evenly. Stir in tomato paste.
Add broth; cover and bring to boil over high heat. Add the bay leaves.
Reduce heat and simmer, covered, for 1 1/2 hours, stirring occasionally.
Taste and adjust seasoning if necessary. Add potatoes and return to a simmer. Cook for an additional 30 minutes or until everything is tender.
Serve with hearty wheat or rye bread.
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Suzanne Urpecz, creator and editor of The Hungarian Girl. Click on my About page for more info.