Recipe: Appetizing Gulyásleves (Goulash Soup)

Gulyásleves (Goulash Soup). Trim the meat and cut it into bite-sized chunks. In a large bowl, mix the flour with a teaspoon each of salt and pepper. Add the beef and toss so that all the chunks are dusted with flour.

Gulyásleves (Goulash Soup) Authentic Hungarian goulash soup. is a beef dish cooked with onions, Hungarian paprika powder, tomatoes, and some green pepper. It's a delicious soup, hearty enough to be a full meal. It would seem as if there were no common element to tie all of those faux goulash's together. You can have Gulyásleves (Goulash Soup) using 24 ingredients and 8 steps. Here is how you cook it.

Ingredients of Gulyásleves (Goulash Soup)

  1. It’s 300-400 gr of quality beef (shoulder and/or rear end).
  2. You need 150-200 gr of yellow or red onions.
  3. It’s 1-3 cloves of fresh garlic.
  4. Prepare 1-2 pc of dried bay leaf.
  5. Prepare 2-3 tsp of sweet paprika powder.
  6. It’s 1/4 tsp of hot paprika powder.
  7. It’s 1 tsp of caraway powder (or whole, crushed).
  8. Prepare 1 pc of ripe medium sized tomato.
  9. It’s 1 pc of red bell pepper, or other colour.
  10. You need 100-150 gr of (cut) orange carrot.
  11. It’s 100-150 gr of (cut) celery root.
  12. It’s 75-125 gr of (cut) parsley root.
  13. Prepare 150-300 gr of (cut) potatoes.
  14. You need 3-6 pc of fresh flat parsley leaves.
  15. It’s 3-6 pc of fresh celery leaves.
  16. It’s 25-40 gr of pork or goose lard (or butter, but less tasty).
  17. It’s of fresh ground black pepper and sea salt.
  18. Prepare 1-1.5 ltr of water.
  19. Prepare of —————–.
  20. Prepare of For the dumplings :.
  21. You need 75-100 gr of all purpose flower.
  22. It’s 1 pc of small egg.
  23. Prepare 30-50 ml of water.
  24. It’s 0.5-1 tsp of salt.

Gulyásleves (Goulash Soup) When I met my Hungarian girlfriend I soon learned that all my life I had been eating something completely different than I thought. The "goulash" I ate throughout my life (the one you can find in Dutch snackbars and households) resembles more to a poor imitation of what in Hungary they call pörkölt. Traditional Hungarian goulash is a prime example of how a few simple ingredients, cooked properly, can yield an incredible flavor. Though many variations of Hungarian goulash exist, and every cook makes it just a bit differently, this is a traditional, authentic recipe from the heart of Hungary.

Gulyásleves (Goulash Soup) instructions

  1. Peel the onions, fritter them and put aside, peel the skin off half of the red bell pepper while it's whole and then cut it in half, fritter the peeled part and put aside, keep the other half for later. Also cut the tomato in small pieces and put aside. Rinse and dry the meat and cut into 2-3 cm pieces and put aside.
  2. Heat up a dutch oven or other thick bottomed big cooking pot to medium hot with the lard or butter and put in the onions. Fry them for a minute or so then add the paprika powders and the caraway powder while stirring and then about 50-75 ml of water.
  3. Let this fry for about 10-15 minutes, stir regularly and if needed add more water, it should remain moist enough not to burn!! then add the meat while stirring and bake it nicely all around untill there is no more red visible, takes a few more minutes.
  4. Add the paprika fritter, the cut tomato and stir well, then add bay leaf, squashed garlic cloves and a good amount of pepper and salt with another 50-100 ml of water (or untill everything is almost under water), lower the heat and leave to simmer for 90-120min (untill tender) with a closed lid, stirring every half hour or so.
  5. Then cut the celery root, the carrot, the parsley root, potatoes and the half bell pepper into 1-2cm blocks or rings and add them to the broth. Also rinse and chop the parsley and celery leaves and add to broth. Then add 1-1.5 ltr of water and 1 tsp salt. Leave this to simmer for another 40-50 min and bring to taste with some more salt (you'll need some) and ground pepper if needed.
  6. Meanwile in a bowl, beat the egg well with water and salt with a big fork then slowly start adding bits of flower while beating untill you get a consistend soft, sticky dough. Then leave it for about 10 minutes. When the soup is ready stir it some more before use.
  7. Then quickly add small 1/5 tsp bits of dough with the edge of a teaspoon and hold it in the soup untill it releases, be quick so they can all cook about the same time. Note that you'll probably only need half of the dough to have enough dumplings for this recipe, use the rest elsewhere or just make more soup. Leave the dumplings for about 6-10 minutes or untill they all float. Try not to overcook so they remain nice and soft.
  8. After that say : jó étvágyat ; and enjoy your gulyásleves!.

The term goulash is used to refer to both a stew and a soup, but it turns out that there's a specific term for the soup – gulyásleves, meaning… goulash soup. As best as I can tell (with my verrrry limited Hungarian language research skills), within Hungary the term gulyás is generally reserved for the stew while gulyásleves is used for. In Hungarian cuisine, traditional Gulyásleves (literally 'goulash soup'), bográcsgulyás, pörkölt, and paprikás were thick stews made by cattle herders and stockmen. These dishes can be made as soups rather than stews. Garlic, caraway seed, and wine are optional.