Hungarian Beef Soup - Marha Gulyas
What's The Big Idea?
While Hungary's most famous dish may be "goulash", there is some confusion internationally as to what actually constitutes a "goulash". Real Hungarian
Gulyas
traces its roots back to the nomadic
Magyar people, and was a one-pot soup-like dish, to which cubes of dried meat were added. The recipe below is therefore what the Hungarians
would think of as "goulash"; what is thought of as "goulash" outside Hungary is a thicker, richer beef stew, which is in fact much closer to
Pörkölt.
Both are great - nothing wrong with either of them - we just thought we'd try to clear up the confusion!
Shopping List
Here's the list of what you need, and if you click the link on the right, the nice people at Tesco will deliver it for you!
- 2 tablespoons vegetable oil
- 1½ lbs beef, cut into 1inch cubes
- 1 large onion, sliced
- 1 clove garlic, minced
- 1 tablespoon paprika
- 1 large green pepper, seeded and quartered
- 1 large tomato, seeded and quartered
- ¼ teaspoon caraway seeds
- 4 medium potatoes, peeled and cut into 1 inch cubes
- Salt and black pepper
|
|
What To Do
 In a large flame-proof casserole or wok, heat the oil and fry the onion and garlic for 3 minutes.
Add the beef and fry until browned well on all sides.
Add the paprika and stir well to coat the meat. Add the green pepper, tomato and caraway seeds.
Add enough hot water to cover the other ingredients. Season to taste with salt and pepper.
Bring to a boil, cover, reduce heat to very low and cook for 1½ hours.
Add the potatoes and cook for a further 30 minutes.
Season to taste, and serve with noodles or fresh bread.
|
|
