Gulyásleves (goulash)
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Serves  6  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
980
Fat
65.5g
Saturated Fat
25g
Carbs
34.4g
Sugars
7.2g
Protein
60.6g
Fibre
7.4g
Sodium
0.2g
Ingredients
2 tbsp bacon fat (vegetable oil)
2 onions, finely chopped
1.3 kg beef chuck roast, cubed (or use stewing beef)
4 carrots, peeled and sliced into 1.5cm rounds
2 parsley roots or turnips, peeled and sliced into 1.5cm rounds
1 small bunch of fresh parsley, tied together with string
4 mediu potatoes, peeled and cut into 1.5cm pieces
1 tsp caraway seeds (optional)
3 tbsp sweet Hungarian paprika
1 Salt and black pepper
Method

1    Heat the bacon fat or oil in a large saucepan over medium-low heat and cook the onions for 10-15 minutes, stirring often, until translucent but not browned. Add a small amount of water, if needed, to prevent them from sticking to the pan.

2    Increase the heat to high and add the beef cubes. Cook for three minutes, turning the beef to brown well on all sides. 

3    
Add enough water to cover the meat by about 3cm. Bring to a boil, then reduce the heat and simmer, covered, for about two hours until the meat is tender. Add more water, if needed, to ensure the meat is always covered.  

4    
Add the carrots, parsley roots, parsley, potatoes, caraway seeds (if using) and paprika. Bring back to the boil, then reduce the heat to a simmer and cook, covered, until the vegetables are tender but not falling apart. Season to taste and serve with nice bread.