Hungarian Gulyás Meat Soup
Dig in a bread bowl filled with this hearty soup and savor the taste of freshly ground Hungarian paprika. Gulyás or Goulash is Hungary's national dish. It was invented by Hungarian cattlemen and became their favorite dish. Originally, it was a soup, not a stew. We kept this intention along with the typical ingredients.
- 1 lb beef stew meat (*)
- 1 lb potatoes cut in bite size pieces
- 1-2 red or green bell pepper cut in 1 inch pieces
- 1 can tomato/es whole or chopped (8 oz)
- 24 oz beef or vegetable broth
Optional for serving
- 3-4 small round bread
You might have
- 2 onions chopped
- salt & pepper
Culinary Spice Kit
- Hungarian paprika, marjoram, black pepper, bay leaves
- In a large POT, heat 2 tbsp oil over high heat.
- Season meat with salt and pepper.
- Fry meat until all sides turn slightly brown.
- Stir in Gulyás Spices and fry some seconds without burning the spices.
- Add onions, tomatoes, broth, and salt & pepper to taste.
- Cover the POT. Bring to boil. Turn heat to low-medium and cook for 1 hour and 15 minutes.
- Make sure that the soup is cooking slowly but doesn't stop to cook.
- Add potatoes and bell peppers. Cook 15-20 minutes until the potatoes are just cooked.
- Cut off the top of each bread.
- Scoop most of the inside out.
- Fill with Gulyás. Serve immediately.
(*) Recipe for Hungarian Gulyás with sausages. Recipe for Hungarian pancakes: Hortobágyi Palacsinta