Make Hungarian Goulash soup the traditional way. The origin of goulash dates back to Hungarian shepherds who prepared a hearty, nutritious stew over an open fire. With this recipe, you can recreate that same traditional flavor.
Ingredients
- 700 g beef (shin, chuck, or stewing steak), diced
- 2 large onions, finely chopped
- 2 cloves of garlic, minced
- 2 red bell peppers, diced
- 3 medium potatoes, diced
- 2 carrots, sliced
- 3 tbsp sunflower oil (or lard)
- 2 tbsp Hungarian sweet paprika powder
- 1 tsp caraway seeds (kömény)
- 2 tbsp tomato paste (or 1 fresh tomato, chopped)
- 1.5 liters beef stock (or water)
- 1 bay leaf
- Salt & pepper
- Optional: Erős Pista (for heat) and fresh parsley
Preparation
Heat the oil in a large pot over medium heat. Add the onions and cook slowly until they are soft and translucent.
Remove the pot from the heat briefly and stir in the paprika powder and caraway seeds. (This prevents the paprika from burning and becoming bitter).
Return to the heat and add the diced beef. Season with salt and pepper. Stir until the meat is lightly browned and combined with the onions.
Add the garlic and tomato paste, then pour in the beef stock and add the bay leaf. Bring to a gentle boil.
Lower the heat and let the soup simmer for 60–90 minutes, until the meat starts to become tender.
Add the potatoes, carrots, and bell peppers. Simmer for another 20–30 minutes until the vegetables are soft.
Taste and adjust seasoning. Serve hot with fresh bread.
Frequently Asked Questions
What is the difference between goulash and goulash soup?
In Hungary, gulyás is always a soup. The thick stew known abroad as "goulash" is actually called pörkölt.
Which paprika powder is best?
Always use authentic Hungarian paprika (Kalocsai or Szegedi). It provides the deep red color and rich aroma that substitute powders lack.
Can I freeze goulash soup?
Yes, it freezes well. However, potatoes can become grainy when thawed, so it is best to add fresh potatoes when reheating.
