Gulyásleves (Goulash Soup)
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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1/4 cvegetable oil
1 1/2 lbbeef chuck, trimmed and cut into 3/4-inch (2 cm) cubes
·salt and freshly ground pepper to taste
1/4 csweet paprika
2 tspdried marjoram
2 tspcaraway seeds
2 clovegarlic, finely chopped
5 cbeef stock or water
1 1/2 lbnew potatoes, peeled and diced
1tomato, cored and chopped
·rye bread for garnish (optional)
How to Make Gulyásleves (Goulash Soup)
- 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.
- 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.
- Stir in the paprika, marjoram, caraway,
and garlic and cook until fragrant, about 2 minutes.
- 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.
- 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.