MY COOKBOOK

MY COOKBOOK
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19.4.10

GULYÁS SOUP - GULYÁS LEVES



This should be the color of Gulyás Soup. But first, read the truth about Hungarian Paprika here

A fairly long video, but it is an eye opener to the art of Hungarian Gulyás 

400 g round or sirloin steak
2 medium-sized onions
4 Tbsp oil
3 Tbsp Hungarian Paprika
1/2 tsp caraway seeds, crushed
2 cloves of garlic
9 cups of water
1 green pepper
2 tomatoes
1-2 carrots, diced
1 parsnip, diced
1/2 celery root*
1 lb. potatoes
salt and pepper to taste
1/2 cup of 14% sour cream

• Cut the beef into walnut-sized cubes.
• Mince the garlic and crush the caraway seeds and set aside.
• Finely chop the onions.
• In a heavy pot heat 3 Tbsp oil; add the onions and sauté until translucent.
• Add the meat and braise (turn pieces until no longer red on the outside.)
• Add the paprika, caraway seeds and garlic.
• Cover and simmer for 5 minutes, stirring occasionally.
• Chop the green pepper and tomatoes; add to the pot.
• Add 2 cups of cold water: simmer until the meat is nearly done.
• Peel and coarsely chop the carrots and parsnip and add to the pot.
• Peel and chop the potatoes and celery root into cubes.
• When the carrots are almost done add the potatoes and celery root.
• Add the remaining water and bring the soup to a slow simmer.
• Cover and slow simmer until potatoes are tender.
• Add 1/2 cup of cooked Pinched Noodles.
• From this point do not let soup reach hard boil.
• Adjust the salt and add freshly ground pepper to taste.
• Stir in an additional 1 tsp of Hungarian Paprika.
• Serve Gulyás Soup with sour cream on the side.

Celery root is an essential component of Hungarian soups:


Special thanks to Joseph Spuller for helping me organize this recipe.
  

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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