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The Best Hungarian Goulash

Prep Time:

20 Minutes

Cook Time:

1.5 Hour

Serves:

6-8 Servings

Level:

Intermediate

About the Recipe

Transport yourself to the rustic kitchens of Transylvania with our hearty Goulash Soup recipe, crafted in the time-honored tradition of home cooking.

This isn't just any soup—it's a taste of tradition, a comforting embrace from the heart of Transylvania. Passed down through generations, our recipe stays true to its roots, bringing you the authentic flavors of home-cooked goodness.

Perfect for chilly evenings or gathering around the table with loved ones, this Goulash Soup is a celebration of simple pleasures and cherished memories. So, grab your largest pot, embrace the warmth of the kitchen, and let the flavors of Transylvania take center stage in your home.

Ingredients

  • 1 kg of fatty venison cut (Neck or Shoulder), diced

  • Beef stock, 1.5l

  • 3 red onion

  • 2 heirloom tomatoes

  • 2 Carrots

  • 4 potatoes

  • Hungarian Bacon (Zsir szalonna, essentially bacon that looks like it’s only fat

  • Red Wine

  • Sweet and Hot Paprika powder

  • Ground Cumin

  • “Eros Pista” Paprika seasoning

  • Bay leaves

  • Flour and eggs for dumplings (nokedli)

  • Fresh Rosemary 

  • Fresh parsley

Preparation

Step 1


  • Clean and dice the meat (if it’s not already diced) and add it to the pan to brown with the onions, fry it briefly until a brief browning begins.


Step 2


  • Place the meat, vegetables into the pressure cooker or your large pot, add a graciouis dash of wine, and some water to barely cover the meat, cook it for 40-50 minutes in pressure cooker, 1.5-2 hours in a regular large pot.


Step 3


  • Spice it to taste, looking for a paprika heavy, spicy but not overwhelming flavour profile

  • Dice the potatoes and cook them until soft



Step 4


  • Once the stew is soft enough, plate it alongside with the parsley potatoes OR the dumplings, depending which one you made.

  • Optionally serve it with some sour cream on top, and a glass of the red wine used earlier.


Enjoy!



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