gulyásleves (goulash soup)
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The word "gulyás" means herdsman in Hungarian, and it has come to mean the rich soup that these cattle herders prepared. There are many regional variations within Hungary, and it has also become a popular dish in other countries including Austria, Germany, northern Italy, and the Slavic countries.
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yield
4 to 6
method
Stove Top
Ingredients For gulyásleves (goulash soup)
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1/4 cvegetable oil
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2onions, chopped
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1 1/2 lbbeef chuck, trimmed and cut into 3/4-inch (2 cm) cubes
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salt and freshly ground pepper to taste
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1/4 csweet paprika
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2 tspdried marjoram
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2 tspcaraway seeds
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2 clovegarlic, finely chopped
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2carrots, diced
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2parsnips, diced
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5 cbeef stock or water
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1 1/2 lbnew potatoes, peeled and diced
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1tomato, cored and chopped
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rye bread for garnish (optional)
How To Make gulyásleves (goulash soup)
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1Heat oil in a large, heavy pot (Dutch oven) over moderate heat. Add the onions, cover, and cook, stirring occasionally, until soft and translucent, about 10 minutes.
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2Increase the heat to high, add the beef, and season with salt and pepper. Cook, uncovered, stirring only once or twice, until the meat is lightly browned, about 5 minutes.
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3Stir in the paprika, marjoram, caraway, and garlic and cook until fragrant, about 2 minutes.
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4Add the carrots, parsnips, and beef stock. Bring to a boil, reduce the heat to low, and simmer covered until the beef is nearly tender, about 40 minutes.
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5Add the potatoes and cook, uncovered, until tender, about 15 minutes. Stir in the tomato and cook for 2 minutes. Adjust the seasoning with salt and pepper to taste and serve with rye bread if desired.
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