Goulash Soup
Traditional Hungarian Goulash Soup is the ultimate comfort food. Slow cooked beef stew made with traditional Csipetke dough balls and lots of Paprika. This Beef Goulash (guláš) is perfect for large family dinners.
Servings 10 people
Equipment
- 8 Quart Pot
Ingredients
Hungarian Goulash
- 4 tablespoons vegetable oil
- 3 onions diced
- 4 tablespoons ground Hungarian Paprika
- 4 lbs /2 kg beef or pork cut in ½" cubes
- 2 tablespoons salt
- 1 teaspoon black pepper de-seeded and cut into cubes
- 4 Hungarian Paprika Peppers
- 2 tomatoes peeled and diced
- 2 carrots sliced
- 2 turnips sliced
- ½ cup red wine
- 4 potatoes cut in ½" cubes (about 1½ lbs/750g)
- 1 teaspoon ground caraway
- 2 litres water
Csipetke
- 1 cup flour
- 1 egg
- pinch of salt
Instructions
Making Csipetke
- Using your hands, mix together ½ cup flour and egg, kneading into a dough ball. Add extra flour until you make a dough.
- Pinch small, pea size pieces from the dough, and roll them using your fingers.
- Place Csipetke on a plate sprinkled with flour so they don't stick together.
Making Goulash
- Heat oil in a large pot and caramelize onions for about 8 minutes.
- Remove from heat and mix in ground Paprika. You don't want the Paprika to burn while on the heat.
- Add cubed beef, stir until coated. Cook beef until starts to brown (about 4-5 minutes). Add salt and pepper.
- Mix in tomatoes and Paprika peppers. Juices will release while cooking, but can add 1 cup of water if too dry.
- Add red wine and allow to simmer for 30 minutes.
- Mix in carrots, parsnips, potatoes and Caraway. Fill pot with water and allow to simmer for 50 minutes.
- Add Csipetke dough balls and cook for 15 minutes.
- Taste, add salt and pepper if needed. Garnish with parsley when serving.