There are many, many versions of Hungarian Gulyas Soup, which is traditionally made in a kettle. This recipe is a version that I created, to capture the flavor of that soup that I experienced (many years ago) in Hungary– and recently while in Northern Italy. While I don’t cook over a kettle, I used a Dutch oven, and make this hearty soup with red and green bell peppers, potatoes, garlic, and a few other ingredients. It’s a rich and hearty soup with a nice balance of beef, tomato, paprika and a touch of caraway seeds. I served this with potato langos bread (rubbed with fresh garlic). Delicious!
When I was young (and naive), I took a trip to Europe with a native-speaking Hungarian. He spoke five languages, including my mother’s native tongue (German). We visited his family in beautiful Budapest, and I experienced some of the wonderful (and familiar) flavors of Hungary. This was long before digital cameras were even invented, so I don’t have any photos to remember the trip by. It’s a shame, because I got to visit parts of Romania (including “Count Dracula’s Castle”) at a time when the Iron Curtain was still in force. In other words, as a 19 year old girl, I got to experience first hand what it’s like to live in a Communist Country. I returned home with a deeper appreciation for my American Citizenship, and I will never forget that.
Once we returned to America, Mr. Hungarian took me to a restaurant in San Francisco, called “Paprikas Fono“. It was located at Ghirardelli Square, and we loved two of their dishes so much that I continued to make pilgrimages to the restaurant–even after the relationship ended.
Because my mother was born and raised in Bavaria–and her hometown is just a stone’s throw from Salzburg, Austria– I could detect similarities with a commonly used spice… paprika. One of the two dishes was a rich and flavorful “Gulyas Soup”, that was served with lángos bread, with fresh cloves of garlic rubbed all over it. Divine. (My brother, clearly, remembers coming with me, to find out what I raved so much about. He ate so much lángos, that he was doubled over with a gluttonous bellyache.)
The restaurant closed, years ago, I’m sad to say. A few months ago, a friend gave me a cookbook on Hungarian recipes. I forgot about it, until last week. Decades later, I found myself longing for that Gulyas soup from a past life. I decided to make my own version, since it was so similar to one of my most viewed recipes, “Austrian Goulash“. Instead of researching recipes, I decided to adapt my familiar recipe into a soup. So, I grabbed my camera and started to get creative.
My favorite cut of beef for stews and soups is “Chuck Eye Roast“. It’s economical and tender. I seared two pounds of it, cut-up, in a few batches.
Hungarian Gulyas Soup– My Way
Ingredients
- 2 pounds chuck eye roast ask your butcher; otherwise, use stew cut beef
- 2 small onions thinly sliced
- 2 cloves fresh garlic minced
- 1 Tablespoon sweet paprika
- 2 tsp. hot paprika optional, if not using use all sweet paprika
- 1 green bell pepper sliced thin; optional, see notes
- 1 red bell pepper sliced thin; optional, see notes
- 3 Yukon Gold Potatoes or red, cut-up
- 2 Bay Leaves
- 4-5 springs of fresh thyme tied with kitchen string (optional)
- 1 quart beef stock
- 1 28 oz. can crushed tomatoes
- 2 Tablespoons tomato paste
- 1 Tablespoon caraway seeds
Instructions
- Season the beef with salt & pepper.
- In a Dutch Oven, add about 1 Tablespoon olive or vegetable oil and heat until shimmering and hot.
- In batches, sear the meat until golden brown, and set aside.
- Add another tablespoon of oil, and cook the bell peppers until just tender, 2-3 minutes. Set aside.
- Add a little more oil, and cook the onion until just tender, scraping up the bits of brown flavor from the meat.
- Add the garlic, and cook for about 30 seconds, reduce heat.
- Add the tomato paste and paprika, and cook for 1-2 minutes.
- (If you prefer a thicker soup, add about 2 Tablespoons of flour and cook with the onion).
- Add the beef, with the juices back to the vegetables, then add the beef broth.
- Add the canned tomatoes, caraway seeds, bay leaves. If desired, add the tied fresh thyme.
- Bring to a simmer and let cook for at least an hour, or two.
- Remove the thyme and bay leaves.
- Taste and adjust with more salt, to your liking.
- If the soup still isn’t thick enough for your liking, start with 2 Tablespoons flour, and whisk in 1/4 cup water and whisk vigorously until smooth and lump-free. Slowly add to the simmering soup, and it should thicken in a minute or two.
Lisa@The Cutting Edge of Ordinary says
Debby this soup looks great and I loved reading the story that went along with it. I sent you a Facebook request. I figured you might not know who it is, lol. So when you see JohnandLisaGhenne…that's me!
farida says
That soup looks so fresh and yummy…Love it and thanks for share.
Cathy says
Looks delicious. Can't wait to try this with venison. And great backstory. I love a good "food memory!"
Anita - Recipe with Pictures says
Gulyas is one of my favorites, and langos is crazy good. We serve langos with garlic or with sour cream and feta cheese. Your gulyas looks fantastic. Thanks for sharing your recipe.
bellini says
Our travelling days of our late teens and early 20's may be done but the food memories are not forgotten….nor are our travelling days.With a cold wintry blast from the mountains today this goulash /gulyas would be the perfect solution.
Becki's Whole Life says
Love this story…amazing how we associate food with past memories. This soup sounds right up my alley. The combination of the beef, potatoes and peppers is wonderful!
Valerie says
Isn't it beautiful the way food can conjure up memories?
I've never had this soup, but it looks (and sounds), wonderful!
Aarthi says
Awesome Recipe
Aarthi
http://yummytummy-aarthi.blogspot.com/
Wave Watcher says
When we lived in Germany, we ate many bowls of Goulash Zuppe. I don't recall ever seeing goulash on the menu, but almost always there was the soup. I had also adapted a goulash recipe to make soup. I loved your goulash recipe and will try this one soon. Don't recall hearing of the langos though, even when we were in Budapest.
Barbara says
This looks delicious. I'm going to try it this week!
Kathryn says
Beautiful! I'll gladly keep this bookmarked for a lovely Gulyas-soup. I've had it in Hungary, the Czech Republic, Bavaria, and Sweden and loved it every time (even some canned versions over there are tasty), but it's been *far* too long since I've gotten to have it, so I guess it's time to make it! Thanks!
Kathryn
Deb says
After living in Austria my mom began making Hungarian Goulash, which she served with rice. She always kept both types of Paprika in the pantry, as do I. The soup is a new recipe for me. I can't wait to ask my mom if she remembers it! Lovely post!
Deb in Hawaii says
So great to have you back at Souper Sundays Debby. 😉 Soup great that you were able to recreate a favorite dish/memory into a delicious soup. Thanks for sharing it!
Joanne says
I love how food can trigger such intense memories….a smell or a flavor…it's the best. This soup sounds so hearty…just the thing to cure me of this winter ache!
T.W. Barritt at Culinary Types says
Wow – the soup looks so rich and wonderful, but I'm also fascinated by the fried bread!
Candy says
Beautiful soup and lovely memories!
The Short (dis)Order Cook says
Well, the relationship didn't work out, but what beautiful memories it gave you. That was a real once-in-a-lifetime experience.
This soup looks likethe perfect comfort on a cold winter night!
Alice says
This sounds so good…
Laura says
This soup looks great! Must definitely try this myself.
Chris and Amy says
We went to Budapest in 2007 and were amazed by the scrumptious food, including goulash. Thanks for reminding us!