Hungarian Goulash (Gulyás) is easy to make! A few simple ingredients are transformed into an incredibly flavored soup.
The word Gulyás means Herdsman or COWBOY. Simmering soup over the camp fire became a standard herdsman’s dinner in Hungary.
This authentic recipe is from my Hungarian neighbor. It was handed down to her from her grandmother.
- 2 lbs stewing beef, cut into bite size 1 inch cubes
- 3/4 cup olive oil
- 2 large cooking onions chopped
- 2 cloves of garlic cut in half – remove inside stem
- 2 table spoons of caraway seed (dissolves in the soup)
- 2 big ripe Roma tomatoes halved
- 2 red bell peppers quartered
- 1.5 inch tomato paste from tube, OR 1 teaspoon of canned tomatoes paste
- 2 tsp. Hungarian paprika
- 1 tsp. Salt
- 1/2 tsp. Ground black pepper
- 1 tsp. Chilli pepper flakes
- optional 6 carrots: 2 yellow, 2 orange 2 purple. Cut into cubes.
- In a cast iron pot brown onion ‘half way’ in the oil (lightly limp). Then add 4 garlic halves. Brown until golden colored.
- Add caraway seeds (a must have!) and stir.
- Add beef cubes. Stir until beef is brown and caraway seeds are nicely distributed.
- Add 2 cups of water
- Add: tomatoes, bell peppers, tomatoes paste, Hungarian paprika, salt, black pepper, and or chilli pepper.
- Add water so that it covers the beef by 2 inches. Cover the pot and cook at medium heat (barely boiling) for 2 hours. (Note: You can place the dutch oven directly in the oven at low heat: 325°F, 160°C.)
- Check after 1 hour and stir. Cook until beef is tender. Approx. 1 more hour.
- Add water if the level of the liquid falls an inch.
- Put in carrots and cook for 20 mins. 2.5 hours cooking time in total.