Soup
Hungarian gulyás (goulash soup)
- Preparation time
- 2 h
- Servings
- serves 6
Ingredients
serves 6
- Braising beef — to buy600 g
- Onion — to buy300 g
- Paprika — to buy2 tbsp
- Garlic — to buy2 cloves
- Carrot — to buy200 g
- Potato — to buy400 g
- Stock — to buy1 l
- Cumin — to buy1/2 tsp
Preparation
Cut the beef into small 2 cm cubes and finely slice the onion.
Heat a little oil in a large pot and sweat the onion for 10 minutes over low heat until soft.
Take the pot off the heat, add the paprika and stir quickly so it doesn't burn, then put back on the heat with the crushed garlic and meat.
Brown the meat for 5 minutes, stirring, then add the diced carrots and potatoes.
Pour in the stock, add the caraway, season with salt and pepper, cover and simmer for 1.5 hours over low heat until the meat and vegetables are tender.
Uncover and simmer for another 10 minutes so the soup thickens slightly.
Taste, adjust the seasoning and serve hot with fresh bread.