Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, gulyásleves (goulash soup). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Gulyásleves (Goulash Soup) is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Gulyásleves (Goulash Soup) is something which I’ve loved my whole life. They are nice and they look wonderful.
If you ask somebody what he knows about Hungary, the most common answer you've got is Goulash :) Although we have several great Hungarian dishes. Hungarian Goulash Soup is another mouth-watering recipe from Helen M. Radics, a Canadian cookbooks author of Hungarian heritage.
To begin with this recipe, we must prepare a few ingredients. You can cook gulyásleves (goulash soup) using 24 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Gulyásleves (Goulash Soup):
- Get 300-400 gr quality beef (shoulder and/or rear end)
- Get 150-200 gr yellow or red onions
- Make ready 1-3 cloves fresh garlic
- Make ready 1-2 pc dried bay leaf
- Prepare 2-3 tsp sweet paprika powder
- Take 1/4 tsp hot paprika powder
- Take 1 tsp caraway powder (or whole, crushed)
- Get 1 pc ripe medium sized tomato
- Get 1 pc red bell pepper, or other colour
- Prepare 100-150 gr (cut) orange carrot
- Get 100-150 gr (cut) celery root
- Get 75-125 gr (cut) parsley root
- Get 150-300 gr (cut) potatoes
- Get 3-6 pc fresh flat parsley leaves
- Make ready 3-6 pc fresh celery leaves
- Get 25-40 gr pork or goose lard (or butter, but less tasty)
- Prepare fresh ground black pepper and sea salt
- Get 1-1.5 ltr water
- Make ready —————–
- Get For the dumplings :
- Get 75-100 gr all purpose flower
- Make ready 1 pc small egg
- Make ready 30-50 ml water
- Get 0.5-1 tsp salt
You don't need to stick to the amounts (or even the ingredients); Hungarian goulash was originally a. Hungarian Goulash Soup (Gulyasleves): There are many versions of goulash soup, not just in Hungary itself where goulash is originally from, but also in neighboring countries. This recipe for Hungarian goulash soup or gulyas leves (GOO-yahsh LEH-vesh) is hearty enough to be eaten as a main course with rye bread. This soup benefits from a long, slow cook and is actually a.
Instructions to make Gulyásleves (Goulash Soup):
- Peel the onions, fritter them and put aside, peel the skin off half of the red bell pepper while it's whole and then cut it in half, fritter the peeled part and put aside, keep the other half for later. Also cut the tomato in small pieces and put aside. Rinse and dry the meat and cut into 2-3 cm pieces and put aside
- Heat up a dutch oven or other thick bottomed big cooking pot to medium hot with the lard or butter and put in the onions. Fry them for a minute or so then add the paprika powders and the caraway powder while stirring and then about 50-75 ml of water
- Let this fry for about 10-15 minutes, stir regularly and if needed add more water, it should remain moist enough not to burn!! then add the meat while stirring and bake it nicely all around untill there is no more red visible, takes a few more minutes
- Add the paprika fritter, the cut tomato and stir well, then add bay leaf, squashed garlic cloves and a good amount of pepper and salt with another 50-100 ml of water (or untill everything is almost under water), lower the heat and leave to simmer for 90-120min (untill tender) with a closed lid, stirring every half hour or so
- Then cut the celery root, the carrot, the parsley root, potatoes and the half bell pepper into 1-2cm blocks or rings and add them to the broth. Also rinse and chop the parsley and celery leaves and add to broth. Then add 1-1.5 ltr of water and 1 tsp salt. Leave this to simmer for another 40-50 min and bring to taste with some more salt (you'll need some) and ground pepper if needed
- Meanwile in a bowl, beat the egg well with water and salt with a big fork then slowly start adding bits of flower while beating untill you get a consistend soft, sticky dough. Then leave it for about 10 minutes. When the soup is ready stir it some more before use
- Then quickly add small 1/5 tsp bits of dough with the edge of a teaspoon and hold it in the soup untill it releases, be quick so they can all cook about the same time. Note that you'll probably only need half of the dough to have enough dumplings for this recipe, use the rest elsewhere or just make more soup. Leave the dumplings for about 6-10 minutes or untill they all float. Try not to overcook so they remain nice and soft
- After that say : jó étvágyat ; and enjoy your gulyásleves!
This is an authentic (un-Americanized) family recipe for Hungarian gulyásleves (pronounced GOOL-yash LEV-esh), or goulash soup. Beef goulash soup (Gulyas leves) recipe. The time has arrived for me to post my very traditional beef goulash recipe. Goulash (Hungarian: gulyás) is a soup of meat and vegetables usually seasoned with paprika and other spices. Originating in medieval Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe.
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