Gulyás (Hungarian Goulash Soup)

Name: Gulyás (Hungarian Goulash Soup)
Total time: 2 h 30 min
Yield: 6
Cuisine: Hungarian
Ingredients: 700 g Beef shin or chuck, cut into 2 cm cubes; 500 g Onions, finely chopped; 3 tbsp Lard or oil; 3 tbsp Sweet Hungarian paprika (édesnemes); 1 tsp Caraway seeds, crushed; 3 cloves Garlic, crushed; 2 Carrots, sliced; 1 Parsnip or parsley root, sliced; 500 g Potatoes, cut into 2 cm cubes; 1 Green pepper, sliced; 1 Tomato, chopped; 2 L Water; 2.5 tsp Salt; 1 tsp Hot paprika or a fresh hot pepper

Beef, onion, potato and a great deal of sweet paprika in a thin red broth — a soup, despite what the rest of the world calls goulash, and originally cooked in a cauldron on the plain.

Quelle

Rezept von Hungarian outdoor kitchens · 🏺 Traditionell · The bogrács — a cauldron hung over an open fire on the puszta. Goulash and fisherman's soup were both cooked outside long before they reached a stove.

Hungarian · cauldron soup — An ownerless traditional dish, so no cook is credited. The cited article confirms the herdsman origin, the paprika base and — importantly — that the Hungarian gulyás is a soup, while the thicker stew sold abroad as goulash is closer to pörkölt. Quantities and method are this book's own. Note that `Gulyás` itself is a disambiguation page and is deliberately not the link used.

Hintergrund auf Wikipedia ↗

Zubereitung im Video · 3 Videos

Jujumao Budapestcookingclass DW Food

⏱ 150 Min.🍽 6 Portionen🔥 480 kcal🇭🇺 Ungarn🌶️

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Zubereitung

Cook the onions in the lard over low heat for 15 minutes until soft and just golden. This is the base of everything.
TAKE THE PAN OFF THE HEAT. Stir in the paprika, caraway and garlic and let them bloom in the hot fat for 20 seconds.
💡 Off the heat, always. Paprika burns at a lower temperature than almost any other spice, and burnt paprika is bitter and cannot be rescued.
Return to the heat, add the beef and 200 ml of the water, and cook covered for 1 hour, stirring now and then.
Add the rest of the water, the salt, carrot, parsnip and tomato, and simmer another 30 minutes.
Add the potato and green pepper and cook 20 minutes more until the potato is soft but still square at the corners.
Taste, add the hot paprika, and let it stand 10 minutes off the heat before serving with bread.

💡 Tipps

It should be a soup you can drink, not a stew you can stand a spoon in. If it has thickened, add water — Hungarians would.
Csipetke — pinched bits of egg pasta dropped in for the last 5 minutes — is the traditional addition. Two eggs to 150 g flour, pinched small.
Never add flour or roux to gulyás. That is what makes it taste like a canteen imitation.