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Hungarian Gulyas Soup– My Way

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. 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!
Course main
Cuisine Hungarian
Keyword Goulash Soup, Hungarian Gulyas Soup– My Way
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6
Author Debby - www.AFeastfortheEyes.net

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.

Notes

If you don't like bell peppers, it's perfectly okay to leave them out.