Hungarian goulash or gulyás is a hearty and satisfying soup or stew usually prepared with tender beef and onions, spiced with sweet paprika. It is one of the national dishes of Hungary and a symbol of the country.
Ingredients
- 600 g chuck roll
- 4 clove garlic
- 1 x red chili
- 1 x yellow onion
- 3 tbsp tomato puree
- 1 can canned tomatoes
- 1 l beef bouillon
- 2 tsp smoked paprika powder
- 1 tsp thyme
- 1 tsp sugar
- 2 x bay leaf
- 1 x red pepper
- 1 x carrot
- 4 x potatoes
- 4 tbsp sour cream
- 1 handful parsley
Method
- Cut the meat into suitably large cubes and fry in a hot pan or pot until it has a nice frying crust. Set aside!
- Cut the fresh garlic, chili and onion into thin slices, and sauté it in a saucepan with a little oil until it`s glossy. Then make a hole with a visle in the pot where you add 2-3 tablespoons of tomato puree and fry for a couple of minutes to remove the sharp taste.
- Pour over the canned tomatoes and gradually add the stock, and let it cook for 10 minutes, before you blend the soup with a blander or a handmixer.
- Place the meat back in the pot, and add the spices, smoked paprika, thyme, sugar and bay leaves. Let the soup cook 1 to 2 ours, until the meat is getting tender.
- Cut the potato into four, and the paprika and carrot in medium sized pieces, and add them to the pot. Let them cook until tender (about 15-20 minutes). Season with salt & pepper.
- Serve it with a tablespoon of creme fraiche or sour cream, fresh parsley leaves, and a few drops of chili oil if you have, and garlic bread.
