Hungarian Goulash Soup Recipe


Stove Top Recipe – Slow Cooker Recipe

 

Hungarian Goulash Soup is a savory bowl of goodness.  What does Goulash actually mean?  Goulash means “Herdsman” in Hungarian.  This dish is neither a soup nor is it a stew – it is somewhere in between.  It is considered rather to be a soup than a stew.  The origins of Hungarian Goulash can be traced back to the 9th century Hungarian herdsmen (called Gulyas).  When they would drive their cattle over Europe, they would butcher the weaker cows that my not make the drive and make a stew of soup.  There are many variations of this dish and every cook seems to make it just a bit differently.

This recipe and photo are courtesy of Sue White of the United Kingdom.

 

Hungarian Goulash Soup Recipe

 

More great Cast-Iron Cooking Recipes.

 

Hungarian Goulash Soup Recipe:
Prep Time
30 mins
 

Stove Top Cook Time: 2 to 3 hours

Slow Cooker Cook Time: 8 hours

Course: Appetizer
Cuisine: Hungarian
Keyword: Hungarian Goulash Soup Recipe
Servings: 4 to 6 servings
Ingredients
  • 1 pound braising steak (chuck steak or roast), diced*
  • 2 tablespoons flour (all-purpose) with added salt and pepper
  • 2 tablespoons vegetable oil
  • 2 large onions, sliced
  • 2 tablespoons butter
  • 2 cloves garlic, crushed
  • 1 red bell pepper, seeded and sliced
  • 1 green bell pepper, seeded and sliced
  • 1 red chile pepper, seeded and sliced (or a pinch of chili powder)
  • 2 teaspoons sweet paprika**
  • Pinch salt
  • 1 teaspoon ground cumin
  • 1 (14-ounce) can tomatoes, chopped
  • 2 1/2 cups water
  • 2 medium potatoes, peeled and diced
Instructions
Stove-Top Preparation:
  1. Cut the meat into 1-inch cubes and toss in the seasoned flour.

  2. In a large oven-proof soup pot or cast-iron Dutch oven over medium-high heat, heat the vegetable oil.  Add the beef and fry approximately 4 to 5 minutes or until brown; remove browned beef with a slotted spoon and place on a plate.

  3. Add the sliced onions; saute until soft and transparent.  Add the butter, garlic, red bell pepper, green bell pepper, and chile pepper; cook, stirring often, approximately 3 to 4 minutes.  Add the browned beef back to the pot; add paprika, salt, cumin, tomatoes, and water.  Bring just to a boil.  Reduce heat to medium-low, cover, and let simmer for 2 hours, stirring occasionally.  NOTE: You can also place your pot with the stew in the oven to cook.  Cook at 325 degrees F. if using the oven.

  4. Always cook stews at low temperatures; the surface of the liquid should barely move.  When you simmer very gently, the fat melts out of rich meats and mingles with the liquid.  The dish can then be chilled, and the fat easily skimmed of.

  5. Add the diced potatoes and cook another 30 minutes.

  6. Serve with chunks of fresh French bread or any other crusty bread that you desire.

  7. Makes 4 to 6 servings.

Slow Cooker Preparation:
  1. Preheat slow cooker.

  2. Cut the meat into 1-inch cubes and toss in the seasoned flour.

  3. In a large skillet over medium-high heat, heat the vegetable oil.  Add the beef and fry approximately 4 to 5 minutes or until brown; remove browned beef with a slotted spoon and place in slow cooker.

  4. To the skillet, add the sliced onions; saute until soft and transparent.  Add the butter, garlic, red bell pepper, green bell pepper, and chile pepper; cook, stirring often, approximately 3 to 4 minutes.

  5. Add the sautd vegetables to the slow cooker.  Next add paprika, salt, cumin, tomatoes, potatoes, and water.  Stir everything together and cover with lid.  Cook on low heat for 8 to 10 hours or high heat for 4 to 5 hours until the potatoes are soft.

  6. Serve with chunks of fresh French bread or any other crusty bread that you desire.

  7. Makes 4 to 6 servings.

Recipe Notes

* I like to substitute sirloin beef.

** Hungarian Sweet Paprika is preferred.

 

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