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Nutritional Guidelines (per serving) | |
---|---|
512 | Calories |
28g | Fat |
17g | Carbs |
48g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 512 |
% Daily Value* | |
Total Fat 28g | 35% |
Saturated Fat 10g | 49% |
Cholesterol 147mg | 49% |
Sodium 199mg | 9% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 4g | 13% |
Protein 48g | |
Calcium 67mg | 5% |
*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.
Ingredients
- 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
Steps to Make It
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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.
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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.
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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.
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Add the sweet paprika, carrots, parsley roots, bunch of parsley, optional potatoes, Vegeta, optional caraway seeds, banana wax peppers, and hot paprika.
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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.
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Serve over Hungarian csipetke or nokedli dumplings. You also might enjoy serving this filling soup with rye bread or potato bread.
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