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.
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.
Alternative cooking methods: (1) Pressure cooker: Time: 1 hour 10 min. (2) Slow cooker: Cook Time: 8 hours. Storage: Frig. : 5 days, Freezer: 3 months. OPTIONS: Serve over noodles, mashed potatoes, rice or spatzle.
This makes a very large pot of soup! If you’d like to freeze some of it, do it before adding the carrots (vegetables)!