Gulyásleves — Print Recipe — The Culinary Codex

A hearty paprika-rich beef soup with tender potatoes and hand-pinched csipetke pasta — not a stew but Hungary's true goulash as it was always meant to be.

Ingredients

700g beef shin or chuck, cut into 2cm cubes
3 large onions, finely diced
3 tbsp sweet Hungarian paprika
1 tsp hot Hungarian paprika
3 medium potatoes, cubed
2 carrots, diced
1 parsnip, diced
2 green peppers, diced
1 tomato, diced
2 cloves garlic, minced
1 tsp caraway seeds
2L water
Salt
Csipetke (pinched pasta): 100g flour, 1 egg, pinch salt

Instructions

1 Sauté onions in oil in a large pot for 10-12 min until very soft. Remove from heat, add paprikas, stir.
2 Return to heat, add beef cubes, and stir to coat. Cook 5 min.
3 Add garlic, caraway seeds, tomato, and green peppers. Add water and bring to a simmer.
4 Cook covered on low heat for 1 hour. Add potatoes, carrots, and parsnip. Cook 30 more min until beef and vegetables are tender.
5 For csipetke: mix flour, egg, and salt into a firm dough. Pinch tiny pea-sized pieces directly into the simmering soup. Cook 3 min.
6 Season with salt. Serve hot in deep bowls.

Did You Know?

What most of the world calls "goulash" is actually pörkölt (a thick stew). True Hungarian gulyás has always been a soup, cooked by cattle herdsmen in cauldrons over open fires on the Great Plain.