Hungarian goulash is neither a soup nor a stew, it’s somewhere in between. Though in Hungary it’s considered rather to be a soup than a stew, so look for it among Soups on restaurant menus.
Authentic goulash is a beef dish cooked with onions, Hungarian red paprika powder, tomatoes and some green pepper. Potato and noodles (galuska in Hungarian) are also added according to some recipes. The other definition of goulash says that it is occasionally used to mean any mixture of diverse things.
Hungarian goulash soup ingredients
* For traditional goulash: 300g (10 1/2 oz) shank of beef
* For traditional goulash: 500g (1 lb, 1 1/2 oz) peeled potatoes
* For vegetarian golulas: 1 kg (3 oz) peeled potatoes (instead of meat)
* 30g (1 oz) lard (or other cooking fat, or vegetable oil)
* 1 large onion, finely chopped
* 1/2 tsp powdered sweet paprika
* Salt to taste
* 1/2 tsp caraway seeds
* 3 or 4 black peppercorns
* 1 med. carrot, cut into quarters
* 1 med. parsnip, cut into quarters
* 1 or 2 whole sweet paprika
* 1 bay leaf
* 1 cloves garlic, crushed
Procedure
1. Cube the meat (only for traditional goulash) and potatoes into 2cm (3/4 inch) pieces.
2. Stew the onion in lard over low heat until golden yellow (not brown).
3. Remove the pot from the heat, add the paprika, meat, salt and 1 1/5 liters (1 quart, 3 oz) of water.
4. Add the caraway seeds and peppercorns in a tea ball or small bag (for easy removal before serving)
5. Return to low heat and simmer.
6. After 30 minutes, add the carrots, garlic, leaf, parsnips and paprika peppers.
7. When the meat is nearly tender (around another 30 minutes), add the potatoes.
8. When every ingredient is tender, you're ready! You can serve the Hungarian goulash soup immediately, or reheat later
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