Hungarian Beef Goulash Recipe Gulyásleves
A 'traditional' Hungarian goulash or Gulyásleves is not the thick stew most people believe, but it is rather a glorious and simple soup!
Servings 4 Servings
Calories 688kcal
Ingredients
- 500 g Beef Shin or Stewing Beef 17oz
- 1 Large Onion 225g
- 4 Garlic Cloves
- 30 g Lard, Duck Fat or Beef Dripping 2 tablespoon
- 1 teaspoon Caraway Seeds
- 1 teaspoon Salt (plus extra to taste)
- 35 g Sweet Hungarian Paprika ⅓ Cup
- 1 Medium Carrot 150g
- 150 g Parsley Root or Celeriac 1 Cup (prepared volume)
- 2 Medium Medium Waxy/Floury Potato 300g
- 1 Green Pepper (or white pepper if you can get one)
- 2 Medium Tomatoes 125g each
- 1 Litre Water
For the Csipetke:
- 100 g Plain Flour ¾ Cup
- 1 Egg
- ¼ teaspoon Salt
Instructions
- Remove any silverskin and sinew from the outer edge of the beef, then cut it into a 2cm (¾") dice.
- Peel and cut the onion into a 1cm (½") dice.
- Peel the garlic and dice it as finely as you can.
- Add the fat to the pan over a medium-high heat, and when it has melted, add the onions and cook for 5 minutes.
- Add the garlic and caraway seeds and cook for a minute.
- Throw in the beef and the coarse sea salt and cook for 3-4 minutes, stirring occasionally. The aim here is not to "sear" the meat, just to get the juices flowing and coat the beef in the flavoured oil.
- Reduce the heat as low as possible, then sprinkle the paprika over the top of the meat, onion and garlic mix (DO NOT STIR). Add a lid and cook very gently for 1 hour.
- If necessary, peel the carrot, then cut it into 1-1.5cm (½") chunks.
- Peel the parsley root or celeriac and cut it into a dice the same size as the carrots.
- Peel the potatoes and cut them into a 2cm (¾") dice.
- Remove the stem and the seeds from the pepper and cut it into a 1cm (½") dice.
- Cut each tomato into 8 wedges.
- Remove the lid from the beef and throw in the potatoes, parsley root (or celeriac), carrot, peppers and tomatoes and give everything a stir to coat.
- Pour in the water, stir and have a taste, adding salt as required, you will likely need at least 1 extra teaspoon. Bring the goulash to a simmer, then cook gently without a lid for at least 90 minutes.
- About 25 minutes before the dish is ready, add the salt and egg to the flour for the csipetke and knead to form a dough. Then let the dough rest for 10 minutes.
- Pinch off a small amount of the dough between your thumb and forefinger and roll to a small ball around 3-4mm (⅛") in diameter. Then repeat with the remaining dough. Add the pasta balls to the goulash and simmer for 10 minutes, then serve.
Video
Nutrition
Serving: 1 | Calories: 688kcal | Carbohydrates: 61g | Protein: 43g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 15g | Cholesterol: 163mg | Sodium: 758mg | Fiber: 10g | Sugar: 10g
