🇭🇺 Hungarian Gulyásleves (Goulash Soup)

Ingredients (serves 6)

• 2 lbs (900 g) beef chuck, cut into 1-inch cubes
• 2 tbsp lard or oil
• 2 medium onions, finely chopped
• 2 tbsp sweet Hungarian paprika (good quality!)
• 1 tsp hot paprika (optional)
• 2 cloves garlic, minced
• 1 tsp caraway seeds (lightly crushed)
• 1 tomato, diced (or ½ cup canned)
• 1 green Hungarian pepper (or bell pepper), diced
• 2 carrots, sliced
• 1 parsnip, sliced (traditional but optional)
• 2–3 potatoes, diced
• 6–8 cups beef broth or water
• 1 bay leaf (optional)
• Salt & black pepper to taste
• Fresh parsley

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Instructions

1️⃣ Build the base

Heat lard in a heavy pot. Add onions and cook slowly until soft and golden — this is key for flavor.

2️⃣ Add paprika properly

Remove pot from heat. Stir in paprika (very important so it doesn’t burn and turn bitter).

3️⃣ Add beef & spices

Return to heat. Add beef cubes, garlic, and caraway seeds. Stir to coat. Cook a few minutes.

4️⃣ Add vegetables

Add tomato and pepper. Let cook until they soften and release juices.

5️⃣ Simmer

Pour in enough broth or water to cover. Bring to a gentle boil, then reduce heat and simmer about 1–1½ hours until beef begins to tenderize.

6️⃣ Add root vegetables

Add carrots, parsnip, and potatoes. Continue simmering another 30 minutes until everything is tender.

Adjust salt and pepper.

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Optional: Csipetke (Tiny Pinched Noodles)

Mix:

• 1 egg
• About ½ cup flour
• Pinch salt

Form a stiff dough, pinch off tiny pieces, and drop into simmering soup during the last 10 minutes of cooking.