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hungarian goulash soup

(1 rating)
imcrazyinjville avatar
Recipe by
catherine goodchild
@imcrazyinjville
jacksonville, NC

I have an uncle that lives in budapest Hungary. He sent this over to me so I could have the real way to cook it. Love it! So much better than the American versions I have had. He visited once and made it with this recipe and it is so good. I like to eat it with bread.

►
(1 rating)
yield 4 serving(s)
cook time 2 Hr 30 Min
method Stove Top

Ingredients For hungarian goulash soup

  • SOUP
  • 3
    onions, finely chopped
  • 3 Tbsp
    lard
  • 1 lb
    beef, cubed
  • 9 c
    water
  • 3 tsp
    salt
  • 2 Tbsp
    hungarian paprika
  • 1
    tomato, peeled, chopped
  • 1
    yellow pepper, chopped
  • 1
    parsnip, diced
  • 1
    carrot, diced
  • 1
    green pepper, chopped
  • 2 clove
    garlic, mashed
  • 4
    potatoes, cubed
  • 2 tsp
    cumin
  • 1/2 tsp
    black pepper
  • some parsley, finely chopped
  • PINCHED NOODLES
  • 1
    egg
  • 12 Tbsp
    flour
  • 1 pinch
    salt
  • 2 Tbsp
    oil

How To Make hungarian goulash soup

  • 1
    Sauté the onion in lard until it's golden brown. Add Hungarian paprika and 2 tsp of water.
  • 2
    Once water boils add beef and stir until well browned. Add some water, cumin and black pepper.
  • 3
    Boil for 50 minutes and add water many times while the meat softens.
  • 4
    Add parsnip, carrot, yellow pepper, paprika, and tomatoes. Cook for another 40 min and add potatoes, salt, green pepper, and garlic. Pour more water to keep soup consistency. Bring to a boil for another 15 min.
  • 5
    MAKE PINCHED NOODLES
  • 6
    Combine all ingredients with enough flour to make a firm dough. Let dough sit for 5 min. Roll dough and pinch off dime sized pieces. Add pinched noodles and boil for a few minutes longer. When noodles float to the surface they are finished.
  • 7
    Serve it with chopped parsley sprinkled on each portion.
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