Traditional Hungarian Goulash Soup (Gulyásleves)
If you ask somebody what he knows about Hungary, the most common answer you've got is Goulash :)
Although we have several great Hungarian dishes, this one is the most famous (I don't really know why...) This is a hearty stew, where beef, vegetables and spices are simmered together, creating a rich, special flavor. Making a Goulash soup is not difficult, just be sure to have good quality ingredients, some time and passion.
/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2016 - (all rights reserved)/
Ingredients (for 6)
1,5 lb (70 dkg) beef chunk
1,5 medium onions
3 carrots
2 parsnips
1 lb (½ kg) red skin potatoes
½ green pepper
½ tomato
2-3 celery stalks (or a piece of celery root)
1 garlic clove
3-4 bay leaves
2 tbsp paprika (preferably Hungarian)
4-5 tbsp oil (I used olive oil)
salt, freshly ground black pepper
2 tbsp chopped parsley
Optional: 2 dried chilies, Strong Steve (Hungarian Hot Pepper paste), 2 tbsp ketchup, sliced hot pepper
1. Cut the beef into 1” cubes
2. Finely chop the onions
3. Peel the carrots, parsnips and celery stalks.
4. Slice the carrots and parsnips and chop the celery into 3-4 pieces
5. Stem and deseed the pepper (we'll only use half of it)
6. Cut the tomato half and remove the stem (we'll only use half of the tomato)
7. Peel and chop the potatoes into 1-1,5 inch cubes
8. Rinse them 2-3 times, then leave the potatoes in a bowl of water (preventing discoloration)
9. Heat the oil in a large pot, add the onions and cook gently until soft
10. Add the paprika then the beef and stir well
11. Season with salt and pepper, add your halved garlic (chilies and hot pepper paste if you like it hot) then cook at medium heat until the meat is well seared.
12. Add the pepper and tomato and pour over enough water to cover the meat. Put the lid on and cook slowly until the meat is almost tender.
13. Pour 5 cups (about 1l) water in, add the chopped vegetables, the bay leaves and cook covered until the veggies are half cooked.
14. Now, add the cubed potatoes and 2 tbsp ketchup (optional) and continue cooking until the potatoes are tender. (at this point all the meat, vegetables and potatoes should be tender)
15. Make the final seasoning with salt, pepper and some chopped parsley
16. The soup is done!
17. Serve 3-4 ladles of Goulash per person, sprinkle some more parsley on top, add 2-3 slices of hot pepper (if you prefer) and give some nice slice of good quality bread as a side.
The Perfect Hungarian Beef Goulash
With just a few simple ingredients, you can make this winter comfort food. Hungarian Goulash is great with potatoes, egg noodles (Späetzle), rice, or all your favorite sides.
Full Recipe:
Authentic Hungarian Goulash l Recipe Karoly Gundel 1954
Thank you for watching my video,
Authentic Hungarian Goulash l Recipe Karoly Gundel 1954
Hungarian Goulash
Recipe Karoly Gundel. 1954. I made old recipe because it is still the best goulash you can ever make.
Ingredients
3 slices bacon or vegetable oil
2 lb beef
1 onion
1 lb potatoes
2 bell peppers
1 tomato
5 tbsp sweet paprika
2 garlic cloves
Salt/Pepper/Caraway Seeds
1 pack beef broth
Dough
1 cup flour
1 egg
Salt
Fry bacon to get fat of it, remove and add onion, cook until golden and add beef. Brown the meat, add paprika and 1 cup of beef broth, simmer on low-medium heat for 30 min. Add potatoes and more broth. Make pasta as shown on video, when potatoes almost ready add peppers, tomato and pasta. Cook 15 more minutes and remove from heat. Add garlic/salt/pepper and caraway seeds. Let goulash rest for 10 min and serve.
Goulash is not soup! Maintain the liquid (broth) during cooking!
#goulash #hungarian #beef #recipe #food #easy #delish #stew
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TRADITIONAL HUNGARIAN GOULASH
The Most Famous Hungarian Beef and Onion Stew! Traditional Authentic Pörkölt recipe!
One of the most famous Hungarian dishes, this slow-simmered Hungarian beef and onion stew is loaded with flavor and is positively delicious!
Authentic Pörkölt, or Hungarian beef and onion stew, is a rich and flavorful dish. It features tender beef, caramelized onions, and traditional Hungarian spices like paprika and caraway seeds. The stew is simmered slowly for a deep and satisfying flavor. Pörkölt is typically served with potatoes or noodles, and it's a comforting and delicious taste of Hungary. Whether you're a fan of Hungarian cuisine or just eager to try something new, this authentic Pörkölt recipe is guaranteed to transport your taste buds to Hungary.
Don't forget to subscribe to my channel for more traditional recipes and culinary adventures.
Give this easy and very delicious recipe a try and let me know what you think!
INGREDIENTS:
4 slices thick-cut bacon , diced (traditionally you would use about 2 tbsp of lard) and many Hungarians add some kolbasz for flavor
1 large yellow onion
1 green bell pepper
2 cloves garlic , minced
1 large tomato
1/2 tsp caraway seeds
1 bay leaf, salt and black pepper
1 1/2 pounds (700 g) stewing beef , cut into 1/2 inch pieces
4 tbsp sweet Hungarian paprika
1 1/2 tsp Salt
1/4 tsp freshly ground black pepper
Water
???? Knives I used in this video -
???? Dutch oven:
INSTRUCTIONS:
1. Heat a heavy pot or Dutch oven and fry the bacon until crispy. Once done, add the onions and cook over medium-high heat until they turn golden. Add the bell peppers and garlic, and sauté for an additional two minutes. Next, add the beef to the pot and cook for one minute until it loses some of its pink color. Stir in the paprika, then remove the pot from the heat.
2. Add the tomatoes, bay leaf, caraway seeds, and season with salt and freshly ground black pepper. Pour just enough water into the pot to reach slightly over halfway up the stew mixture. Return the pot to the heat and bring it to a boil. Once boiling, cover the pot, reduce the heat to medium-low, and let it simmer for 90 minutes. If the stew is not thick enough, simmer uncovered for a few more minutes to allow some of the liquid to evaporate.
Serve with mashed or boiled potatoes or wide egg noodles. It is traditional to also serve a side salad, particularly a cucumber salad.
???? Irresistible Homemade Mashed Potatoes: Easy, Creamy, and Bursting with Flavor!
INGREDIENTS:
2 lb (1 kg) potatoes
1 tbsp salt
3 tbsp (50 g) unsalted butter
1/2 cup (120 ml) warm whole milk
1/2 tsp salt
Garnish with extra butter
INSTRUCTIONS:
To prepare the perfect mashed potatoes, start by cutting the potato into evenly sized pieces. Boil them in salted water until they are incredibly soft and can be easily crumbled with a fork. After draining, return the potatoes to the pot and mash them with butter and milk until they reach a creamy and fluffy texture.
Finally, transfer the mashed potatoes to a serving bowl and create decorative swirls on the top. This will provide the perfect canvas to drizzle some extra melted butter, taking the mashed potatoes to a whole new level of deliciousness!
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EASY AND DELICIOUS GOULASH RECIPE | GOULASH RECIPE | TRY THIS WITH RICE ????????????
670G BEEF FOR STEW
1500ML BEEF OR CHICKEN BROTH
230G CANNED OR FRESH SKINLESS TOMATOES
1 MEDIUM ONION
3/4 OF A MEDIUM RED BELL PEPPER
1 1/2 TSP SWEET PAPRIKA
1/2 TSP AROMATIC SPICE BLEND (OPTIONAL)
1/2 TSP WHITE PEPPER
3 1/2 TBSP OLIVE OIL
1 1/2 TBSP BUTTER
1 TBSP FLOUR
2 CLOVES OF CRUSHED GARLIC
2 MEDIUM POTATOES
#goulash#brunch#heartymeal
How To Cook Authentic Hungarian Goulash (Magyar Gulyás) with Marika - YouTube
How To Cook Authentic Hungarian Goulash, step by step with Chef Marika..
This was a large portion so for smaller portions, just reduce the ingredients and don't be afraid to experiment adding whatever you want. Cooking is fun...