Goulash (Gulyás) is a slow-cooked Hungarian soup and the staple of their national cuisine. Served only with a piece of warm bread or traditional pinched noodles csipetke, it will leave you feeling filled for hours.
- 2 tbs vegetable oil
- 200g onions
- 600g beef (any tender part like shin)
- 1 tbs sweet paprika powder
- 1 ts ground caraway seed
- 1 bay leaf
- 80g carrots
- 25g potatoes
- 50g celery root
- 50g parsnip
- 1 tbs tomato paste
- 80-100g fresh peppers (preferably green ones)
- Peal the onion and chop it finely.
- Cut the beef into 2cm cubes.
- Heat the oil in the pot, add chopped onion, and fry it until it becomes golden.
- Add the meat and fry, stirring constantly, until it is brown all over.
- Add paprika powder while stirring to avoid getting it burnt.
- Let everything simmer in juices released from the meat, and add finely chopped garlic, ground caraway seeds, bay leaf, salt and pepper.
- Pour water just enough to cover the meat. Lower the heat to medium low, cover, and cook for min of 1.5 hours.
- In the meantime, peal the potatoes, carrots, parsnip and celery root, and cut into 0.5cm cubes. Add veggies to the pot and stir to combine.
- Pour 750 ml liters of water to the pot, stir, and cook on medium heat for 30min or until the vegetables are done.
- Add the tomato paste and stir to dissolve it.
- Add sliced pepper and let it all cook uncovered for another 10-15 minutes.
- If the soup is too thick you can add more water; taste for salt and pepper and adjust accordingly.
- Serve hot goulash with warm freshly baked bread.