|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||35%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 goulash, which is a stew, to which more liquid has been added. Traditional gulyas leves is made with beef or veal.
- 2 medium onions (finely chopped)
- 2 tablespoons bacon fat (or vegetable oil)
- 3 pounds beef chuck roast (fat removed and cubed)
- 1 tablespoon sweet Hungarian paprika
- 4 carrots (peeled and cut into 1/2-inch rounds)
- 2 parsley roots (peeled and cut into 1/2-inch rounds)
- 1 small bunch parsley (tied with butcher's twine)
- Optional: 4 medium potatoes (peeled and cut into 1/2-inch pieces)
- 1 teaspoon Vegeta seasoning
- Optional: 1/2 teaspoon caraway seeds
- 2 Hungarian wax peppers (or banana wax peppers, seeded and cut into 1/2-inch pieces)
- Pinch hot Hungarian paprika
- Salt to taste
In a large soup pot or Dutch oven, sauté the onions in the bacon fat or vegetable oil over medium-low heat, stirring frequently, until translucent. This will take 10 to 15 minutes. Do not let the onions brown. Salt the onions lightly to help tenderize them. Add a small amount of water, if necessary, to keep them from sticking to the pan.
Turn the heat to high and add the meat cubes and stir constantly for about 3 minutes or until the meat has been seared on all sides.
Add water to cover by an inch and bring to a boil. Reduce heat, cover, and simmer until the meat is almost tender, adding water as necessary to keep it above the level of the meat. This can take up to 2 hours.
Add the sweet paprika, carrots, parsley roots, bunch of parsley, optional potatoes, Vegeta, optional caraway seeds, banana wax peppers, and hot paprika.
Bring back to the boil, reduce heat to a simmer, cover, and cook until the vegetables are tender but not falling apart. Add additional water, if necessary, to keep a soup consistency. Add salt to taste.