Gulyásleves (goulash Soup) Recipe

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Gulyásleves (Goulash Soup)

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
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
carrots, diced
parsnips, diced
5 c
beef stock or water
1 1/2 lb
new potatoes, peeled and diced
tomato, cored and chopped
rye bread for garnish (optional)


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.
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.
3Stir in the paprika, marjoram, caraway,
and garlic and cook until fragrant, about 2 minutes.
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.
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.

About this Recipe

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