Hungarian Style Gulyas Soup My Way Recipe 455
AUTHENTIC HUNGARIAN GOULASH (GULYáS)
A thoroughly authentic Hungarian Goulash with a richness of flavor that will satisfy both body and soul!
Provided by Kimberly Killebrew
Categories Main Course
Time 1h50m
Number Of Ingredients 15
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-STYLE GULYAS SOUP (MY WAY) RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 14
Steps:
- Season the beef with salt & pepper. In a Dutch Oven, add about 1 Tablespoon olive or vegetable oil and heat until shimmering and hot. In batches, sear the meat until golden brown, and set aside. Add another tablespoon of oil, and cook the bell peppers until just tender, 2-3 minutes. Set aside. Add a little more oil, and cook the onion until just tender, scraping up the bits of brown flavor from the meat. Add the garlic, and cook for about 30 seconds, reduce heat. Add the tomato paste and paprika, and cook for 1-2 minutes. (If you prefer a thicker soup, add about 2 Tablespoons of flour and cook with the onion). Add the beef, with the juices back to the vegetables, then add the beef broth. Add the canned tomatoes, caraway seeds, bay leaves. If desired, add the tied fresh thyme. Bring to a simmer and let cook for at least an hour, or two. Remove the thyme and bay leaves. Taste and adjust with more salt, to your liking. If the soup still isn't thick enough for your liking, start with 2 Tablespoons flour, and whisk in 1/4 cup water and whisk vigorously until smooth and lump-free. Slowly add to the simmering soup, and it should thicken in a minute or two.
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