Hungarian goulash (Gulyásleves)
Hungarian goulash is not a tomato paste-based souce with blue “school potatoes”. It is a soup that dates back to the 9th and 10th centuries, where similar dishes were made by Hungarian shepherds. Today it is one of the most popular and loved food in Central Europe. The name of the soup comes directly from the Hungarian language and according to Wikipedia it means shepherd. The soup is made from beef and is rich in peppers, garlic, onions, and other fresh vegetables. The soup here is, like many other recipes posted, put together from many different recipes and I have tried to find as authentic and historical sources as possible (reading the recipes in Hungarian is not that easy).
Preparation time: 30 min preparation. 2 hours soup cooking.
Level: Easy
Quantity: eight
Ingredients:
500g of beef (I used tenderloin, but the brisket or neck is considerably suitable)
1 green chili
3 stem celeries
1 green pepper
1 well ripe tomato
5 medium potatoes
2 parsnips
1 large bulb
2 cloves of garlic
3 bay leaves
3 tsp delicatess paprika powder
Black pepper and salt
Cooking oil for browning
Preparation:
1. Peel potatoes and clean the vegetables
2. Cut the tomato in half and remove the white hard part where the stem sticks
3. Chop the onion and garlic finely
4. Cut the meat into cubes about 2 cm
5. Brown the onion and garlic in a thick saucepan until golden, add the meat and brown for a few minutes
6. Add the paprika powder, salt, and black pepper
7. Add a couple of glasses of water, add the bay and tomato halves and simmer for about an hour until the meat is semi-soft
8. Cut carrots, parsnips, potatoes into 2-3 cm pieces, stem celery into 3-4 cm pieces, cut chili lengthwise and clean from seeds, cut peppers into quarters and clean from seeds.
9. Add the carrots, peppers, celery stalks and parsnips to the soup and simmer for 30 minutes
10. Add the potatoes and let them simmer until soft. Be sure to taste over the salinity.
Done !!
