GulyáslevesHungarian Beef Goulash Soup
A common Hungarian goulash soup with slow-simmered beef, onion, paprika, caraway, and root vegetables. The result is brothy rather than a thick stew.
Prep
25m
Cook
2h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 700gBeef Shoulder (cut into bite-sized cubes)
- 40gPork Lard
- 300gYellow Onion (finely chopped)
- 10gGarlic (crushed)
- 20gPaprika
- 4gCaraway Seeds (lightly crushed)
- 200gTomato (finely chopped)
- 150gGreen Bell Pepper (sliced)
- 500gPotato (peeled and cut into chunks)
- 150gCarrot (sliced)
- 80gCelery (finely chopped)
- 1.5lBeef Stock
- 10gSalt
- 3gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the pork lard in a heavy pot over medium heat, then cook the yellow onion until soft and golden.
- 02
Stir in the garlic, remove the pot briefly from the heat, and mix in the paprika and caraway seeds so the paprika does not scorch.
- 03
Add the beef shoulder and stir until the pieces are well coated and lightly browned in spots.
- 04
Mix in the tomato and green bell pepper, then cook until the vegetables begin to soften.
- 05
Pour in the beef stock and bring the soup to a gentle simmer.
- 06
Cover partially and cook until the beef shoulder is starting to become tender.
- 07
Add the potato, carrot, and celery, then continue simmering until the beef is fully tender and the potatoes are soft.
- 08
Season with the salt and black pepper, let the soup rest briefly off the heat, and serve hot.
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