Tender beef and vegetables in a paprika-seasoned broth
Prep Time30 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs30 minutesmins
Course: Main Course, Soup
Cuisine: Hungarian
Keyword: goulash, Hungarian, soup, stew
Servings: 8
Ingredients
3Tbspbacon fat, lard or vegetable oil
2yellow onions, diced
2lbsbeef, trimmed and cut into ½-inch cubes
3TbspHungarian sweet paprika
1tspcaraway seeds, crushed
1bell pepper, cut into ½-inch piecesor a mixture of sweet and hot peppers
3plum or Roma tomatoes, diced
5clovesgarlic, minced
5cupsbeef stock
1tsptomato paste
saltto taste
ground black pepper
Instructions
Melt half the fat in a Ducth oven over medium heat and brown the beef. Remove beef from pot.
Melt remaining fat in the pot and cook the onions until translucent but not browned. When they start to get clear stir in the garlic.
Add the peppers and cook for a minute. Then add the caraway seeds and paprika. Stir to combine. Cook for 30 seconds being sure not to burn the paprika.
Pour the beef broth into the pot. Add the tomatoes and tomato paste. Stir to combine.
Return the cooked meat to the pot and allow to come to a boil. Turn the heat down to low, cover the pot and simmer for 90 minutes.
If you are adding carrots and potatoes, add them now. Cook for another 30 minutes or until beef is tender.
The gulyás should be thinner than a stew like a hearty soup. Serve with csipetke (Hungarian pinched pasta), knedlíky (Czech bread dumplings), egg noodles or pasta.
Notes
Many gulyás recipes call for carrots and diced potatoes. If you plan to use them, slice 2 carrots and dice 1 pound of peeled potatoes. Add them to the soup in the last 30 minutes of cooking.Optional seasonings include bay leaf, marjoram, celery with leaves and vinegar. Try different combinations until you find one you like most.