Gulyásleves (goulash soup) originated in the Middle Ages and came to be when Gulyás (Hungarian for ‘cattle herdsmen’) traveled the Great Hungarian Plains. One cow was killed to feed the group and was prepared in a soup over an open flame in a bogrács (cauldron). It has become probably the quintessential Hungarian dish – and absolutely delicious!
INGREDIENTS:
- Olive oil
- 500g chuck steak (cheap stewing beef/veal is best)
- 1 medium onion, chopped
- 4 potatoes (I used Red Rascals)
- 2 tomatoes, diced
- 2 carrots, sliced
- 2 cups (500mL) beef stock
- 2 heaped tablespoons of Hungarian style paprika (Don’t be shy with the paprika!)
- Dash of cumin
- Small sprig of parsley
- Salt & pepper
METHOD:
- Pour a tablespoon of olive oil into pot and bring to medium heat
- Add potatoes and tomato to pot and sauté on medium to medium high for three minutes
- Add meat to pot and sauté for another three minutes
- Remove from heat, add salt, pepper, dash of cumin, and 2 tbs of Hungarian paprika to pot & mix well
- Return to heat, add stock, cover and cook on low heat for 1 hour stirring occasionally
- After 1 hour, add carrots (and parsley tied together so you can take it out at the end)
- Stir, and re-cover. Simmer for an additional 30-45 minutes
- Taste soup, you may need to add more salt
- Remove from heat and serve alone or with nokedli / spätzle