Best Hungarian Goulash Gulyas Soup Recipes

AUTHENTIC HUNGARIAN GOULASH (GULYáS)

Authentic Hungarian Goulash (Gulyás) image

A thoroughly authentic Hungarian Goulash with a richness of flavor that will satisfy both body and soul!

Provided by Kimberly Killebrew

Time 1h50m

Number Of Ingredients 15

Ingredients

3 tablespoons pork lard (, or butter or bacon grease (pork lard is traditionally used and imparts a great flavor))
1 1/2 pounds yellow onions (chopped)
1/4 cup quality genuine imported Hungarian sweet paprika
1 1/2 pounds stewing beef ( , cut into 1/2 inch pieces )
5 cloves garlic (,minced)
2 red bell peppers (,seeded/membranes removed, cut into 1/2 inch chunks)
1 yellow bell pepper (,seeded/membranes removed, cut into 1/2 inch chunks)
2 tomatoes (,diced)
2 carrots (,diced)
2 medium potatoes (,cut into 1/2 inch chunks)
5 cups beef broth ((traditionally just water is used but beef broth adds so much more flavor))
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed caraway seeds ((optional, not traditional in all regions))

Steps:

Melt the pork lard or butter/oil in a Dutch oven or other heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Add the beef and cook until the beef is just starting to brown, 7-10 minutes. Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway (if using) (note: paprika becomes bitter if at all scorched). Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes. Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover, and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste. Remove the bay leaf.

Nutrition Facts : ServingSize 1 serving, Calories 673 kcal, Carbohydrate 32 g, Protein 37 g, Fat 46 g, SaturatedFat 17 g, Cholesterol 130 mg, Sodium 1708 mg, Fiber 9 g, Sugar 14 g, TransFat 2 g, UnsaturatedFat 23 g

HUNGARIAN GOULASH SOUP

Hungarian Goulash Soup image

I taught with the Defense Department in Germany (and met my husband, an Air Force pilot, there). Goulash soup was one of the first foods I tried overseas...I pieced this recipe together once I got back home. I make it often-with two little boys, 3 and 1, it's nice knowing that dinner is "under control"!

Provided by Taste of Home

Categories Lunch

Time 2h10m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 13

Ingredients

3 bacon strips, diced
1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
1 small green pepper, seeded and chopped
2 medium onions, chopped
1 large garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes
3 cups beef broth
2 tablespoons paprika
1-1/2 teaspoons salt
Pepper to taste
Dash sugar
2 large potatoes, peeled and diced
1/2 cup sour cream, optional

Steps:

In a large kettle, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Add beef cubes and brown on all sides. Add green pepper and onions; cook until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, paprika, salt, pepper and sugar. , Cover and simmer for about 1-1/2 hours or until beef is tender. About 1/2 hour before serving, add the potatoes and reserved bacon; cook until potatoes are tender. Garnish each serving with a dollop of sour cream if desired.

Nutrition Facts : Calories 283 calories, Fat 11g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 920mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.

HUNGARIAN GOULASH (GULYAS) SOUP

Hungarian Goulash (Gulyas) Soup image

This is my mother's recipe from Budapest. I made it a couple of times already and all the nationalities (such as my oz boyfriend) liked it where I live in France...... it can be more of a soup but foreigners like it more like a stew (less water). I would definitely add egg noodles (csipetke) to it as well. It is a little bit of a slow work, needs to be stirred very often, keep adding water and salt whenever its needed. . . but the result is worth it! Usually tastes better the day after as all the flavours grow together. Jo etvagyat!

Provided by dorika 2

Categories Vegetable

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 kg beef, diced (shank, shin or shoulder)
2 middle size red onions, chopped
3 pieces carrots, sliced
1 -2 piece turnip, sliced
1 piece bell pepper, sliced
1 piece tomatoes, sliced
4 -5 pieces potatoes, diced
1 tablespoon ground paprika
1 pinch cumin
1/2 teaspoon ground pepper
1/2 teaspoon chili powder
3 1/2 cups water (or as much soup or stew you want)
1 vegetable stock cube (optional)
1 egg
1 pinch salt
150 g flour (or till becomes hard paste)
1 teaspoon water

Steps:

Fry the chopped onions on cooking oil till they glaze. Take it off from hob and add grounded paprika. (If you leave it on the fire and add paprika it will make it bitter).
Add diced meat. Now you can put it on the fire again. Stir well paprika, onion and meat.
Add water and steam with lid on till the meat is half cooked. Keep adding enough water. Stir it every few minutes so it won't burn.
Add as much cold water as much soup you want. Boil it. Salt it.
When boiled add all the vegetables and cook till everything is softened. It takes a while, especially for the meat.
Near the end add the spices (cumin, cube, chili, pepper) and salt again if needed.
Add egg noodles.
Egg noodles: mix egg and flour and teaspoon water together till its hard enough. Pick pea-sized bits off it and put it in the soup towards the end and cook it till they come up to the surface. Then they ready.

Nutrition Facts : Calories 1869.3, Fat 179.2, SaturatedFat 74.2, Cholesterol 294, Sodium 139.2, Carbohydrate 35.4, Fiber 2.8, Sugar 2.8, Protein 26.9