Hungarian Goulash Soup that is a slowly stewed beef soup with vegetables.
A thoroughly authentic recipe for Hungary’s national dish, Goulash! The depth and richness of the flavor is simply out-of-this-world!
Traditional Hungarian goulash is a prime example of how a few simple ingredients, if cooked properly they can yield an incredible flavor. Though many variations of Hungarian goulash exist, and every cook makes it just a bit differently. Ours is a traditional, authentic recipe from the heart of Hungary.
Ingredients for the stew base:
Paprika (best result is the fresh Hungarian ground)
Beef Cubes (originally to used shank)
Sear the fine chopped onions for about 5-10 minutes, than add the rest of the vegetables. Sear them all together for another 15 minutes and than add the beef. Cook it on low heat with a small addition of water just to not get burned. Keep the game up for around 3 hours to steam nearly off the water and than add again. Spice it with garlic, cumin, pepper and paprika and season it with salt.
(If you cook the meat full tender you can have it as stew with some side dish as well like potatoes, gnocchi or rice. Additional red wine at the last half an hour would definitely give an extra nice kick than. )
To turn it to goulash soup add the following vegetables when the meat is 80-90% cooked:
Pull it up with water and adjust the spices. Cook it for another 25-35 minutes until Vegetables are cooked. (Add the potato only for the last 15 minutes)
Once the vegetables are soft the soup is ready to serve! You can make it spicy with additional chili!
Bon Apetit! 🙂