Original Hungarian goulash recipe
The original Hungarian goulash recipe
This is an original Hungarian flavored soup for cold winter days. You can make it the classic way with beef or beans, seasoned with paprika it will definitely warm you up. This traditional Hungarian food will be your favorite. You can even make it a little spicy if you like hot soups.
Or if you just want to cook something very easy this is a perfect dinner. With tasty bread if you cook this rich soup for dinner you don’t need to eat anything else beside this soup, you will be full, I guarantee you.
And after you mastered the classic way of cooking goulash soup you can try the other variations as well. But don’t worry! Not only the caldron made goulash soup will be perfect! There are a lot of variations of the soup you can even make up your own!
Ingredients for 6-8 people:
· 2 lbs stewing beef
- 2 large onions
- 3 large carrots
- 3 celery roots *
- 2 large tomato
- 1-2 large red or green pepper *
- 3 large potatoes
- 1/2 dried chili pepper
- 4 tablespoons of mild Hungarian paprika *
- 1 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of caraway seeds
- 1 clove of garlic
- 2 tablespoons oil
- Hot cayenne pepper if you like it hot
*if you find yellow Hungarian pepper (tv paprika) that’s perfect if not you can even skip it
*celery roots take away the sweet taste of carrot. Jons selling it or find at herb section at produces
* if you don’t have Hungarian paprika just use the Mexican red paprika
Preparation:
Wash the meat, cut into cubes. Peel the onions, wash, and chop up. Rinse the peppers and tomatoes and cut green peppers. Peel the tomatoes and slice into thin strips.
Heat the oil, sauté the onion in it, then pull away from the heat, put the garlic and sprinkle with red paprika, throw on the meat, and high heat, and fry for a few minutes, stirring constantly. Add the green peppers, tomatoes, a little salt, and under cover, moderate heat, with a cup of water simmer until almost soft in its own juice (approx. 1 hour). Meanwhile, peel the potatoes and the carrot and celery roots cut them into rings, dice the potatoes, then add them to the meat and pour enough water to it to cover all depending how we want the amount of soup. Put the caraway seeds seasoning, and under cover, low fire, cook the whole thing until soft. Finally to taste and put some more salt if needs, and (fresh) ground black pepper. Garnish with sliced ??green pepper on the top or serve with spicy cherry pepper on a separate plate.
Tip: Before done, to make it richer you can put some little dumplings in it.
Little noodles
Kneed a stiff dough from approx. 2 cups plain flour, 2 egg 1/2 teaspoon salt
3/4 cup water
Plunge the stiff dough piece into flour and pinch off some little flat pieces from it and drop them onto a plate. Continue this until all the dough is gone. During this procedure the plate can be shaken gently so the small noodles do not stick each other. Cook the noodles in the ready made soup until tender.
Best with freshly baked sourdough bread. It is very rich and delicious dinner or lunch.
Note:
Work: approx. 30 min