Hungarian Gulyás (Beef and Paprika Soup)
A Hungarian soup of beef, vegetables, and plenty of paprika, with a savory broth and tender potatoes and carrots. Makes 5 servings.
Gulyás is served as a hearty soup, brothier than a thick stew. This version includes beef, onion, bell peppers, tomato, paprika, potato, and carrot. Active preparation takes about 15 minutes; the time and yield are estimates for the listed quantities.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the ingredients
Cut the beef into cubes about 3.5 cm across. Prepare the onions, garlic, bell peppers, tomatoes, carrots, and potatoes as specified in their preparations. Toss the beef with half the salt and pepper.
Ready to continue when: The beef is cubed and the vegetables are ready to cook.
15 min - 02
Cook the onion
Heat the olive oil and melt the butter in an ovenproof pot over high heat. Add the onions and cook, stirring, until the edges are lightly golden.
Ready to continue when: The onion edges are lightly golden.
6 min - 03
Add the beef
Add the beef to the pot and stir until the surfaces are no longer red and have turned brown.
Ready to continue when: The surfaces of the beef cubes have changed from red to brown.
2 min - 04
Add the vegetables
Add the garlic, bell peppers, and tomatoes. Stir as they cook until the tomatoes begin to break down.
Ready to continue when: The tomatoes are beginning to break down and the vegetables are mixed with the beef.
3 min - 05
Add the spices
Take the pot off the heat. Add the paprika, caraway seeds, and bay leaf, then stir briefly to coat the beef and vegetables.
Ready to continue when: The paprika and other spices are distributed through the mixture without the paprika scorching.
1 min - 06
Slow-cook the soup
Pour in the beef stock and stir. Bring the mixture to a gentle simmer, cover the pot, and cook it in the oven at 180 °C until the beef begins to soften.
Temperature: 180 °C / 356 °FReady to continue when: The beef is more tender but does not yet fall apart when handled.
90 min - 07
Add the root vegetables and finish cooking
Add the carrots and potatoes. Cover the pot again and cook in the oven until the beef is very tender and the vegetables are easy to pierce.
Temperature: 180 °C / 356 °FReady to continue when: The beef falls apart easily, and the potatoes and carrots are tender when pierced.
30 min - 08
Season and serve
Taste and adjust the salt using the listed amount. Remove the bay leaf, ladle the gulyás into bowls, and finish with chopped parsley if desired.
Ready to continue when: The bay leaf has been removed and the soup is served hot in bowls.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Higiene de los alimentos www.aesan.gob.es/seguridad-alimentaria/higiene-alimentos
- La Seguridad Alimentaria www.aesan.gob.es/dam/jcr:d4d7784a-9ca8-46d6-be84-25d7b5dedae6/seguridad_edu_secundaria.pdf
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- Authentic Hungarian Goulash (Gulyás) - The Daring Gourmet www.daringgourmet.com/traditional-hungarian-goulash-gulyas/
- Hungarian Goulash (beef stew-soup) - RecipeTin Eats www.recipetineats.com/hungarian-goulash-recipe/
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- - YouTube www.youtube.com/watch?v=kmvLyGMy9Wo
- Receta tradicional de goulash húngaro, el clásico estofado de carne y pimentón www.directoalpaladar.com/recetas-de-carnes-y-aves/receta-tradicional-goulash-hungaro-clasico…
- Goulash húngaro - Recetas de Miriam García / El invitado de invierno invitadoinvierno.com/goulash-hungaro/
State: Published after documentary validation; no “Tested” label is shown.