Beef Goulash soup
The most famous Hungarian dish is goulash – which actually is a soup rather than a stew as most people think. It’s not only popular in Hungary but also around the world. Here is the traditional, authentic recipe for beef goulash soup which I make regularly for my family. Sometimes I use parsnip or swede instead of celeriac.
Ingredients
Method
- Chop the onion and garlic.
- Heat a little oil in a large pan and gently soften the onion and garlic. Add the beef and stir until it changes colour. Add the paprika & cumin powder and stir for a minute, then pour in about a liter of water or stock.
- Add the bayleaf and season with salt and pepper. When the soup is simmering add the tomato & pepper and cook for about an hour. Gently simmer for about an hour or even longer.
- Meanwhile peel the vegetables. Dice the potatoes, carrots and celeriac, add these to the soup with the parsley and cook until they are tender.
- Alternatively don’t dice the vegetables but add them as whole to the soup with the tomato and green pepper. Cut them up before serving.
- Discard the green pepper, tomato and parsley before serving.
- Serve the soup with crusty bread and sliced hot green paprika, if liked.