Hungarian Gulyas SoupPrep: 20 min Cook: 45 min Servings: 6by Gyula Sziraczky2 recipes>
This is my really first recipe I've ever "published"...anywhere. So I thought that a traditional, very traditional, Hungarian dish would be appropriate (since I was born in Hungary). The best way to make this soup is to cook it outside in a "bogracs" (a small, round metal pot with handles) over real fire! Try it and you will never make Gulyas soup again in any other way...
- 2 1/2 cups (360 grams) of cubed beef
- 5 TBS of lard (you can use oil as well, but that is not a Hungarian Gulyas anymore :)
- 1 cup of chopped onion
- 1 tbs of Hungarian paprika (don't try anything else please and make sure that is fresh!) I use much more than that...
- 6-8 cups of beef or chicken stock
- 2 lb of potato
- 1 cup of chopped green pepper (any kind)
- 1 tomato
- caraway seeds
- Cube the meat into 1/2 inch pieces. Heat the lard in a heavy skillet over medium heat and add the onions. Cook the onion until golden but still firm. REMOVE the skillet from the heat and add the paprika (otherwise the dish will be bitter, the paprika will burn). Add the meat and and stir it with the onion/paprika, add salt, pepper - you know the usuals. Brown the meat and add when there is no moist in the skillet add the caraway seeds, chopped garlic (as much as you like) and a small amount of COLD water. Cover it and braise the meat slowly(!). Stir it occasionally and add more water if necessary. The meat should be braised NOT broiled. While the meat is cooking, cube the potatoes, green pepper and tomato(s) into 1/3 inch in size. Just before the meat is tender add the potatoes and let them brown slightly, add the stock, green pepper and tomato. When the potato is cooked the soup is ready to serve. Spice it as you wish with additional hot ingredients...
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