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Hearty Beef Goulash Soup

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Embark on a culinary journey to the heart of Hungary with this Authentic Hungarian Goulash Delight, a recipe that brings the essence of traditional Hungarian cuisine to your kitchen. This goulash isn’t just a soup; it’s a hearty, soul-warming stew that combines tender beef, robust paprika, and a medley of vegetables, simmered to perfection. Each spoonful is a testament to the rich culinary heritage of Hungary, offering a blend of flavors that are both comforting and deeply satisfying. Perfect for a family dinner or a cozy night in, this goulash is more than a meal—it’s an experience, inviting you to savor the warmth and depth of flavors that have been cherished for generations.

Crafting this goulash is like weaving together the threads of history and tradition, creating a dish that’s both timeless and timely. As the beef tenderly falls apart and melds with the spices and vegetables, it creates a symphony of tastes that’s as inviting as it is delicious. Serve it hot, with a dollop of sour cream and a side of crusty bread, to fully enjoy the rich, complex flavors that make this goulash truly exceptional. Whether you’re a seasoned goulash lover or new to this Hungarian classic, this recipe promises to deliver a dining experience that’s both enriching and utterly delightful.

Full Recipe:

Ingredients:

  • Beef chuck, cut into cubes (substitute with beef osso bucco, beef cheeks, gravy beef, or brisket if desired)
  • 2-3 tablespoons Hungarian or Hungarian-style paprika
  • 1 teaspoon caraway seeds (optional)
  • 4 cups beef stock or broth
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh or canned tomatoes, chopped (2-3 large tomatoes if fresh)
  • 2 onions, chopped
  • 2-3 cloves garlic, minced
  • 2-3 carrots, sliced
  • 2-3 potatoes, cubed
  • 1 red bell pepper, chopped

 

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Directions:

  1. In a large pot or Dutch oven, heat the butter and oil over medium-high heat. Brown the beef cubes on all sides, seasoning with salt and pepper. Remove and set aside.
  2. Sauté onions and garlic in the same pot until translucent.
  3. Return beef to the pot, sprinkle with paprika, and stir well.
  4. Add beef stock, caraway seeds (if using), and bay leaf. Simmer on low heat, covered, for 1.5 to 2 hours until beef is tender.
  5. Add tomatoes, carrots, potatoes, and red bell pepper. Add more stock or water if needed for desired consistency.
  6. Simmer for another 30 minutes until vegetables are tender. Season with salt and pepper.
  7. Remove bay leaf before serving. Serve hot with sour cream and crusty bread.

Prep Time: 20 minutes | Cooking Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Kcal: 600 kcal | Servings: 6 servings

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