AUTHENTIC HUNGARIAN GOULASH (GULYáS)
A thoroughly authentic Hungarian Goulash with a richness of flavor that will satisfy both body and soul!
Provided by Kimberly Killebrew
Categories Main Course
Time 1h50m
Number Of Ingredients 15
Steps:
- Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Add the beef and cook until the beef is just starting to brown, 7-10 minutes. Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using) (note: paprika becomes bitter if at all scorched). Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes. Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste. Remove the bay leaf.
Nutrition Facts : ServingSize 1 serving, Calories 673 kcal, Carbohydrate 32 g, Protein 37 g, Fat 46 g, SaturatedFat 17 g, Cholesterol 130 mg, Sodium 1708 mg, Fiber 9 g, Sugar 14 g, TransFat 2 g, UnsaturatedFat 23 g
HUNGARIAN GOULASH (GULYAS) SOUP
This is my mother's recipe from Budapest. I made it a couple of times already and all the nationalities (such as my oz boyfriend) liked it where I live in France...... it can be more of a soup but foreigners like it more like a stew (less water). I would definitely add egg noodles (csipetke) to it as well. It is a little bit of a slow work, needs to be stirred very often, keep adding water and salt whenever its needed. . . but the result is worth it! Usually tastes better the day after as all the flavours grow together. Jo etvagyat!
Provided by dorika 2
Categories Vegetable
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Fry the chopped onions on cooking oil till they glaze. Take it off from hob and add grounded paprika. (If you leave it on the fire and add paprika it will make it bitter).
- Add diced meat. Now you can put it on the fire again. Stir well paprika, onion and meat.
- Add water and steam with lid on till the meat is half cooked. Keep adding enough water. Stir it every few minutes so it won't burn.
- Add as much cold water as much soup you want. Boil it. Salt it.
- When boiled add all the vegetables and cook till everything is softened. It takes a while, especially for the meat.
- Near the end add the spices (cumin, cube, chili, pepper) and salt again if needed.
- Add egg noodles.
- Egg noodles: mix egg and flour and teaspoon water together till its hard enough. Pick pea-sized bits off it and put it in the soup towards the end and cook it till they come up to the surface. Then they ready.
Nutrition Facts : Calories 1869.3, Fat 179.2, SaturatedFat 74.2, Cholesterol 294, Sodium 139.2, Carbohydrate 35.4, Fiber 2.8, Sugar 2.8, Protein 26.9
HUNGARIAN GOULASH SOUP
Make and share this Hungarian Goulash Soup recipe from Food.com.
Provided by glitter
Categories Meat
Time 1h6m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Cut chuck into 1" cubes.
- Saute onions and garlic in heated shortening or oil in a large kettle until tender.
- Stir in paprika; cook 1 minute.
- Wipe beef cubes until dry.
- Brown cubes, several at a time, on all sides.
- Add tomatoes, caraway seeds, marjoram, lemon peel, water, salt, and pepper.
- Bring to a boil.
- Lower heat and cook slowly, covered, 45 minutes.
- Add potatoes and continue to cook about 20 minutes longer, until potatoes are tender.
Nutrition Facts : Calories 190, Fat 10.8, SaturatedFat 2.7, Sodium 481.4, Carbohydrate 22.3, Fiber 4.2, Sugar 3.8, Protein 3
HUNGARIAN-STYLE GULYAS SOUP (MY WAY) RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 14
Steps:
- Season the beef with salt & pepper. In a Dutch Oven, add about 1 Tablespoon olive or vegetable oil and heat until shimmering and hot. In batches, sear the meat until golden brown, and set aside. Add another tablespoon of oil, and cook the bell peppers until just tender, 2-3 minutes. Set aside. Add a little more oil, and cook the onion until just tender, scraping up the bits of brown flavor from the meat. Add the garlic, and cook for about 30 seconds, reduce heat. Add the tomato paste and paprika, and cook for 1-2 minutes. (If you prefer a thicker soup, add about 2 Tablespoons of flour and cook with the onion). Add the beef, with the juices back to the vegetables, then add the beef broth. Add the canned tomatoes, caraway seeds, bay leaves. If desired, add the tied fresh thyme. Bring to a simmer and let cook for at least an hour, or two. Remove the thyme and bay leaves. Taste and adjust with more salt, to your liking. If the soup still isn't thick enough for your liking, start with 2 Tablespoons flour, and whisk in 1/4 cup water and whisk vigorously until smooth and lump-free. Slowly add to the simmering soup, and it should thicken in a minute or two.
HUNGARIAN TREASURE (SZEKELY GULYAS)
This combination of pork, sauerkraut, sour cream and paprika is heavenly served on buttery egg noodles with or without poppy seeds. Here's to great comfort food. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 4- or 5-qt. slow cooker. In the same skillet, melt butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and paprika; cook 1 minute longer. Pour over meat. Add , sauerkraut and water., Cook, covered, on low until pork is tender, 3-4 hours. Stir in sour cream; sprinkle with poppy seeds. Serve with noodles.
Nutrition Facts : Calories 369 calories, Fat 25g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 1181mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.
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