Hungarian Goulash Recipe, Gulyásleves-Culinary Hungary🇭🇺

👩‍🍳 Instructions:

1. Base (pörkölt-style):
   • Heat lard/oil in a large pot.
   • Add onions and sauté until golden.
   • Remove pot briefly from heat, stir in paprika quickly (to prevent burning).
   • Add beef cubes, stir to coat with onions and paprika.
2. Flavor foundation:
   • Add garlic, caraway seeds, tomatoes, and bell pepper.
   • Season with salt, pepper, and add bay leaf.
   • Pour in broth/water, bring to a boil.
3. Simmering:
   • Reduce heat, cover, and simmer gently for about 1–1.5 hours, until beef is halfway tender.
4. Add vegetables:
   • Add carrots, parsnips, celery root. Cook until nearly tender.
   • Finally, add potatoes and cook until all is soft and beef is tender (another 30 minutes).
5. Csipetke dumplings (optional):
   • Mix egg, flour, and salt into a stiff dough. Pinch off tiny pieces and drop into the simmering soup during the last 10–15 minutes of cooking.
6. Serve:
   • Traditionally served hot with rustic bread and sometimes a side of pickled peppers (erős paprika).

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🔥 Note:

• Gulyásleves is soupy — not thick like pörkölt.
• The balance of paprika, beef, and root vegetables makes it deeply warming and comforting.

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Would you like me to also show you the differences between Gulyás, Pörkölt, and Paprikás (since they’re often confused but each is unique)?