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.
Cut the meat into suitably large cubes and fry in a hot pan or pot until it has a nice frying crust. Set aside!
2
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.
3
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.
4
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.
5
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.
6
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.
