Instructions
- Brown the meat
- Heat the oil in a large pot over medium heat.
- Add beef cubes and brown on all sides. Remove and set aside.
- Sauté the aromatics
- In the same pot, add onions and cook until translucent.
- Add garlic and cook for 1 minute.
- Add paprika and spices
- Remove from heat briefly and stir in paprika (prevents burning).
- Add caraway seeds if using.
- Simmer the soup
- Return the beef to the pot.
- Pour in beef broth or water. Bring to a boil, then reduce heat and simmer for 45–60 minutes until beef is tender.
- Add vegetables
- Add potatoes, carrots, parsnip, bell pepper, and tomatoes (or tomato paste).
- Simmer another 20–25 minutes until vegetables are tender.
- Season and serve
- Add salt and pepper to taste.
- Garnish with fresh parsley before serving.
Tips for Authentic Flavor
- Use Hungarian sweet paprika for that classic taste.
- You can thicken slightly by mashing a few potatoes in the pot.
- Some recipes include a small amount of sour cream added at the end for richness.
If you want, I can also give you a slightly heartier version with a richer paprika flavor, just like in traditional Hungarian homes, perfect for a chilly evening.
Do you want me to do that?