Goulash (Hungarian: Gulyás) is a famous Hungarian dish. But the true Goulash is not a stew. It’s a delicious soup. The fake Goulash is soup too.
I’m Hungarian. For me the Goulash (hungarian: “gulyás”) is a soup. If we cook it with pork, it is fake Goulash (hungarian: “hamisgulyás”). If we cook the fake Goulash with beef, it is true Goulas (soup).
The best Goulas is an excellent soup. (The best hungarian pork (or beef or chicken) and paprika stew is a “pörkölt”.)
Fun fact: Every Hungarian family has a traditional, authentic Goulash’s recipe but no two recipes are the same.
This is my family recipe.
Goulash: The Ultimate Hungarian Soup (Recipe)
0,4 kg (0,9 lbs) pork ham (or beef shank) , chopped into bite sized pieces 1 medium onion, diced 0,5 kg medium carrots, sliced into bite sized rounds 2 medium parsnips, sliced into bite sized rounds 1 tablespoons Hungarian paprika powder (sweet) 2 bay leaves 1 teaspoon caraway powder 2 cloves of garlic, chopped 3 large potatoes, cubed 1 tomato, diced 1 bell pepper (red), diced 1 tablespoons oil (or pork lard) 2,5 – 3 liters water 1 teaspoon salt
Heat the oil (or lard) in a large pot (or a Dutch oven) and add the onion and a pinch of salt. Cook slowly until the onions are clear and glassy.
Add the meat to the onion and cook over high heat, stirring, until the meat is no longer pink (about 5-10 minutes).
Remove from the heat and add the paprika powder, stirring, add the water to the meat and back to the heat. Note! If the paprika powder is burn, the soup will be bitter.
Add the carrots, the parsnips, the bell pepper, the tomato, the bay leaves, the cloves of garlic, the caraway powder and the salt.
Bring to a boil, cover, reduce the heat to medium and simmer until the meat is almost cooked.
Add the potatos to the soup and cook for about 20 more minutes.
I like the Goulash and the Fake Goulash with hot pepper.
P. S. : Placemats: Folqa