Hungarian goulash is often cooked outdoors in a kettle hanging by a tripod over coals! This low-fat stove top version tastes just as good; guests will rave.
Hungarian Goulash Soup – Gulyásleves
- 2 TBSP olive oil
- 2 medium onions, diced small
- ½ tsp salt
- 1 ½ tsp whole caraway or cumin seeds
- 1 lb beef chuck, fat trimmed, cut into half inch cubes
- 3 garlic cloves, crushed
- 1 ½ TBSP Hungarian sweet paprika
- ½ TBSP Hot Smoked Paprika
- 1 carrot, peeled, sliced
- 1 parsnip, peeled, sliced
- 2 green or red peppers, sliced
- 2 tomatoes, sliced
- 1 TBSP Vegeta
- 1 tsp red pepper chili flakes
- 1 ½ lb Russet potatoes, peeled, diced into approx. half inch pieces
- 1 tsp salt
- 6 cups water
- A handful of chopped parsley
- First cut the meat, veggies – except forpotatoes. You can cut the potatoes later, while the meat is cooking.
- Meanwhile in a 12-inch ceramic skillet heat the other 1 TBSP oil with the cubed beef on medium heat. Stir constantly, till it produces water. Sauté on high until meat is brown on all sides, about 10 minutes total, stirring time to time.
- Add carrots, green or red peppers, parsnips and sauté stirring for 2-3 minutes.
- Add tomatoes, Vegeta, chili flakes. Bring to boil. Reduce heat to low; simmer until meat is just tender, about 30-40 minutes.
- Meanwhile peel and dice the potatoes.
- After the meat cooked 30-40 minutes, add the other 3 cups water, then the diced potatoes. Simmer until potatoes are tender, about 20 minutes. Season with salt as needed.
- Pour meat-veggie mix to to the onions in the Dutch oven, and immediately cover the stew with half of the water (3 cups).
- Adjust the liquid with water to consistency you like (soup or stew).
- Serve with chopped parsley in bowls.
Notes & Ingredients
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Find out more about Hungarian Goulash here.