Hungarian goulash
Hungarian goulash, from above
Non vegHungary

Hungarian goulash

The herdsman's kettle soup: beef, onions and a lot of sweet paprika. Thick enough to stand a spoon, almost.

120 minTime
38 gProtein each
mediumSpice
Herdsman's soup2 chapters · 1 min read

Make it your way

Grandma's wayBeef, onions, sweet paprika, caraway and potatoes, as a soup.
The original
402kcalsame
38 gproteinsame
5 gfibresame
120minutessame

Gulyásleves, Hungarian goulash.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Cooking oil (vegetable oil)2 tbsp (lard traditionally)
Onion3 large, finely chopped
Beef800 g chuck, 2 cm cubes
Kashmiri chilli powder2½ tbsp sweet paprika (or Kashmiri chilli powder)
Cumin seeds½ tsp caraway (shahi jeera), crushed
Garlic3 cloves, minced
Tomato1 large, chopped
Capsicum (green capsicum, green bell pepper)1 green capsicum or Hungarian wax pepper, sliced
Water6 cups
Bay leaf (indian bay leaf)1
Potato3, cubed
Carrot2, sliced
Salt1¾ tsp
Black pepper½ tsp

Method

5 steps
  1. 1Cook the onions slowly in the fat for 12 minutes.
  2. 2Add the beef and stir over high heat for 10 minutes until the meat loses its raw colour.
  3. 3Take the pot off the heat and stir in paprika and caraway.
  4. 4Add water, garlic, tomato, capsicum and bay leaf. Cover and simmer gently 75 minutes.
  5. 5Add potatoes and carrots and simmer 20 minutes more. Season.
Serve it like this

Serve piping hot in deep bowls with a pinch of paprika on top and thick slices of crusty bread. Fresh green chillies on the side for the brave.

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Make it a meal

What goes with Hungarian goulash: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Smashed cucumber salad15 min
On the side Aloo gobi35 min
To drink Kokum sharbat25 min
Something sweet Kürtőskalács120 min
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