Recipe for gulyás – hungarian goulash soup
Goulash, goulash, goulash, gulyás… The popular Hungarian dish has many spellings and even more variations. In Hungary, goulash is a soup, and the creamy stew, which is also called goulash here in Denmark, is called pörkölt or paprikasch. If we talk about real Hungarian gulyás, it is the soup that, in some variation, can be traced back to the 8th-9th century. But it became what we know during the 19th century when they started using paprika and fresh peppers.
Gulyas actually means shepherd, and originally it was a stew eaten by shepherds and nomads in the area that is now called Hungary. The dish should ideally be made in a large pot over a fire, and often small dumplings called scipetke are added to the pot. They add substance and also help to slightly thicken the soup.
Goulash is a wonderful dish that is perfect for warming up on a cool autumn day. If you need more warmth, top the soup with the delicious chili sauce Erös Pista and finish the meal with a shot of strong Palinka!
Gulyás - Hungarian Goulash Soup
Equipment
- 1 Pot
Ingredients
- 1000 g beef e.g. chuck or shoulder
- 200 g pork fat or bacon
- 450 g onions approx. 3 large
- 400 g carrots approx. 4 medium
- 400 g potatoes approx. 4 medium
- 400 g mild peppers e.g. white Palermo or fehér
- 100 g tomato approx. 1 large
- 50 g neutral oil
- 25 g sweet paprika
- 3 g whole caraway seeds
- 4 g freshly ground black pepper
- 15 g fine salt
- 2 litres water
- Cipetke
- 1 egg
- 100 g wheat flour
- 3 g salt
Instructions
- Cut the beef into cubes of approx. 3–4 cm. Dice the pork fat or bacon finely.
- Cut onions, carrots, and potatoes into pieces of approx. 2×2 cm. Cut the peppers into coarse pieces and roughly chop the tomato.
- Heat the oil in a large pot. Add the pork fat or bacon and fry over medium heat until it begins to render and turn lightly golden.
- Add the onions, peppers, and beef. Fry everything for 5–10 minutes until the meat is browned.
- Add the paprika and stir until evenly distributed over the meat.
- Add caraway seeds, salt, and pepper. Pour in enough water to cover the meat. Bring to a boil, then simmer covered for 1 hour.
- Add carrots, potatoes, and tomato. Let the soup simmer for another 30–40 minutes until the vegetables are tender and the soup is flavorful.
Cipetke – Dough Preparation
- Crack the egg into a bowl, add flour and salt. Knead thoroughly until the dough is firm, elastic, and no longer sticky.
- Tear small pieces of cipetke dough with your fingers and add them directly to the pot during the last 10 minutes of cooking. Stir gently to prevent sticking.
- Taste and adjust seasoning. Serve with a spoonful of Erős Pista for added heat and preferably some good bread on the side.