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Hungarian Goulash

There are a lot of missunderstanding about Goulash. In fact, it's a soup, but abroad, people usually think it's a stew. Maybe because the base of the goulash would be perfect for a stew.

  • 400 g beef shank, fat trimmed, cut into 2cm cubes
  • 300 g potatoes, peeled, cubed
  • 150 g carrots, peeled, sliced
  • 150 g parsley root, peeled, sliced
  • 1 pcs onion, peeled, finely chopped
  • 2 clove garlic
  • 4 tbsp pork fat
  • 1 pcs green pepper, washed, sliced
  • 1 pcs tomato, washed, chopped
  • 1 tbsp smoked red paprika
  • 1 bunch celery stalk
  • 1 tsp cumin, ground
  • 1 tsp black peppercorns

  1. Place the fat in a big, 3L soup pot to melt on low heat.
  2. Crush the garlic (without peel) and add to the fat. Also add the half of cumin powder. Let them simmer a bit. Avoid burning garlic.
  3. Take the pot off from heat and add smoked paprika, stirring it. Add the meat cubes, place it back on heat, turning the heat up, and stir-fry the meat for a few minutes, stirring constantly.
  4. Add the green pepper slices, chopped tomato, 0.5tsp salt, then stew them in their own juices for one hour at least, covered. Check from time to time if there's enough liquid in the pot, if needed, add some water in small amounts. The meat has to be almost tender at the end of the hour.
  5. Add the carrots, potato, and bunched celery leaves. Pour as many amount of water on it depending on the amount of soup we'd like to have at the end (2 litres at least).
  6. Add the rest of the cumin and the peppercorns and with reduced heat, cook the meat to tender.
  7. Taste at the end if it needs more salt or pepper.

Good points

  • Low in sodium
  • Very high in iron
  • High in selenium
  • Very high in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin B12
  • Very high in vitamin C
  • High in zinc

Tip: the water can be substitued or combined with frozen stock.

I prefer the type of Goulash that is made at Szeged, they put some tiny dumplings "csipetke" into the soup. Also try to fry some bacon instead of using fat, this will add an extra flavour to the soup.

Preparation time: 80 min
Portions: 6
Difficulty: easy
Cuisine: Hungarian
General (in 1 portion)
Calories: 233.48 kcal
Carbohydrates: 14.65 g
Cholesterol: 60.11 mg
Sugar: 2.58 g
Protein: 16.08 g
Fat: 10.87 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com