Name: Hungarian Gulyas Soup with Sweet Paprika
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 2 lbs Beef chuck (cut into 1-inch cubes); 3 large Yellow onions (finely chopped); 2 tbsp Lard or sunflower oil; 3 tbsp Sweet Hungarian Paprika; 3 cloves Garlic cloves (minced); 1 tsp Caraway seeds (crushed); 6 cups Beef broth; 3 medium Potatoes (peeled and cubed); 2 medium Carrots (sliced); 1 medium Parsnip (sliced); 1 medium Bell pepper (diced); 1 large Tomato (diced)

"A rich and comforting bowl of authentic Hungarian Gulyas, where tender chunks of beef simmer slowly with aromatic onions and high-quality sweet paprika. This vibrant red soup is packed with potatoes, carrots, and traditional flavors for a soul-warming meal that tastes even better the next day."

1 Ingredients

Qty	Item
2 lbs 900 g	Beef chuck (cut into 1-inch cubes)
3 large 450 g	Yellow onions (finely chopped)
2 tbsp 30 ml	Lard or sunflower oil
3 tbsp 20 g	Sweet Hungarian Paprika
3 cloves 15 g	Garlic cloves (minced)
1 tsp 2 g	Caraway seeds (crushed)
6 cups 1.4 l	Beef broth
3 medium 500 g	Potatoes (peeled and cubed)
2 medium 150 g	Carrots (sliced)
1 medium 100 g	Parsnip (sliced)
1 medium 120 g	Bell pepper (diced)
1 large 150 g	Tomato (diced)

2 Instructions

In a large heavy-bottomed pot or Dutch oven, heat the lard or oil over medium heat. Add the chopped onions and sauté until they are translucent and golden brown (about 8-10 minutes).

Remove the pot from the heat briefly and stir in the sweet Hungarian paprika. Immediately add the beef cubes and a splash of water to prevent the paprika from burning and becoming bitter.

Return the pot to the heat. Add the minced garlic, crushed caraway seeds, salt, and black pepper. Stir well and cook for about 10 minutes until the meat is slightly browned and juices are released.

Add the diced tomato and bell pepper. Lower the heat, cover the pot, and let the meat simmer in its own juices for about 45-60 minutes. Add a small amount of water if the liquid evaporates too much.

Pour in the beef broth. Add the carrots and parsnips. Bring to a boil, then reduce heat and simmer for another 20 minutes.

Add the cubed potatoes and continue simmering for an additional 20-25 minutes until both the meat and potatoes are fork-tender. Taste and adjust seasoning with salt before serving hot.

·
Always use high-quality imported Hungarian Sweet Paprika for the most authentic color and flavor.
·
Do not sear the beef over high heat like a French stew; the slow simmering in onion juices is what creates the authentic texture.
·
Using lard instead of oil provides a much deeper, traditional flavor profile.
·
Add a pinch of spicy paprika or chili flakes if you prefer a 'Csípős' (hot) version of the soup.

? Frequently Asked Questions

What is the best cut of beef for Gulyas?

Beef chuck or shin are the best choices because they contain connective tissue that breaks down during the long simmer, resulting in tender meat and a rich broth.

Can I make this in a slow cooker?

Yes, you can sauté the onions and spices on the stove first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

Should Gulyas be thick like a stew or thin like a soup?

Authentic Hungarian Gulyas is technically a thick soup. It should be heartier than a clear broth but not as thick as a flour-thickened gravy stew.

What are Csipetke noodles?

They are small, hand-pinched dough bits made from flour and egg that are often added to the soup during the last 5 minutes of cooking for extra heartiness.

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