A brick-red paprika-forward beef and vegetable soup, closer to a hearty stew, simmered low and slow with sweet Hungarian paprika.
Gulyás is a real, traditional Hungarian dish, known as Hungarian Beef Goulash Soup. A brick-red paprika-forward beef and vegetable soup, closer to a hearty stew, simmered low and slow with sweet Hungarian paprika.\n\nGulyás originated with Hungarian cattle herders (gulyás means 'herdsman') who cooked meat in cauldrons over open fires on the plains, and paprika was added to the dish only after the pepper spread widely through Hungary in the 18th and 19th centuries.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Hungarian home cooking, not a generic stand-in for a search term.
Serves 6
Heat lard in a heavy pot and brown the beef cubes in batches over high heat, about 5 minutes per batch; set aside.
Reduce heat to medium and cook the onions until soft and golden, about 10 minutes.
Remove the pot from heat briefly, stir in paprika and caraway seeds, then return to low heat for 30 seconds — this prevents the paprika from scorching and turning bitter.
Add the beef back in along with garlic, tomatoes, bell pepper, stock and bay leaves. Bring to a simmer.
Cover and simmer gently for 1.5 hours until the beef is nearly tender.
Add carrots and potatoes and simmer uncovered for another 30 minutes until everything is tender. Season with salt and serve hot with crusty bread.
Always remove the pot from direct heat before adding paprika — it burns within seconds on a hot pan and turns bitter instead of sweet and fragrant.
Use genuine Hungarian sweet paprika (edesnemes) rather than generic paprika for the right color and flavor depth.
Let the soup rest and reheat the next day; like most paprika-based stews, the flavor deepens overnight.
Add a few small dumplings (csipetke) in the last 15 minutes for a heartier version.
A spicier version adds a spoonful of hot paprika alongside the sweet.
Some regions add a splash of red wine to the broth for extra depth.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Gulyás originated with Hungarian cattle herders (gulyás means 'herdsman') who cooked meat in cauldrons over open fires on the plains, and paprika was added to the dish only after the pepper spread widely through Hungary in the 18th and 19th centuries.
Use the sweetest, freshest paprika available — the flavor won't be identical, but freshness matters more than brand if true Hungarian paprika isn't accessible.
It was added directly to a hot pan and scorched — always pull the pot off heat first, or use very low heat when blooming paprika.
Yes, sear the beef and onions on the stovetop first, then transfer everything to a slow cooker on low for 6 hours, adding potatoes in the last 2 hours.
Per serving (450g / 15.9 oz) · 6 servings total
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