Gulyásleves (Goulash Soup)

Gulyásleves (goulash Soup) Recipe

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Jackie Brink


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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4 to 6
Stove Top


  • 1/4 c
    vegetable oil
  • 2
    onions, chopped
  • 1 1/2 lb
    beef chuck, trimmed and cut into 3/4-inch (2 cm) cubes
  • ·
    salt and freshly ground pepper to taste
  • 1/4 c
    sweet paprika
  • 2 tsp
    dried marjoram
  • 2 tsp
    caraway seeds
  • 2 clove
    garlic, finely chopped
  • 2
    carrots, diced
  • 2
    parsnips, diced
  • 5 c
    beef stock or water
  • 1 1/2 lb
    new potatoes, peeled and diced
  • 1
    tomato, cored and chopped
  • ·
    rye bread for garnish (optional)

How to Make Gulyásleves (Goulash Soup)


  1. Heat 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.
  2. Increase 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.
  3. Stir in the paprika, marjoram, caraway,
    and garlic and cook until fragrant, about 2 minutes.
  4. Add 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.
  5. Add 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.

Printable Recipe Card

About Gulyásleves (Goulash Soup)

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: Hungarian

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