Gulyás leves (Goulash Soup) - Authentic Hungarian Goulash!

Gulyás with crusty bread - a lovely warming meal.
This version was made with sweet paprika.

There are many different recipes for Goulash on the web - so what makes mine authentically Hungarian? Well, it comes from my father who is authentically Hungarian, of course!! This dish has a beautiful red colour to it, and a spiciness that contains no heat,  from the sweet paprika used to flavour it.   Real Hungarian goulash is a soup, not a stew. This same dish thickened into a stew is more rightly called a Pörkölt instead of a Gulyás.


What I am giving you here is the most basic recipe - to this people add all sorts of things - a spoon of tomato paste, carrots, caraway, and garlic, for example. Some cooks add potatoes, but others will tell you to never "spoil" the taste of goulash with potato. I say, do whatever rocks your boat! We never add potato, prefering the taste of the "unspoilt" soup lol! Green capsicums are usually used in this dish, but I used red as they were half the price of the green!

This dish is also brilliant to make in a slow cooker - just add in all the ingredients and off you go!

This was the gulyás I made last night, with smoked paprika.
Turned out to be quite yummy!!

Gulyás

1 kg beef (choose a casserole cut)
3 onions finely sliced
2 tbs sweet Hungarian paprika
2 green capsicums, chopped  
water


Saute the onions until translucent. 
Brown the beef in with the onions.
Add in the paprika and capsicums.
Pour in water to completely cover the contents of the pot, and a wee bit more.
Bring to a boil, then reduce heat and let simmer until the beef is tender.
 
Serve it with crusty bread or some noodles & enjoy!


Note: I've found that smoked paprika will do at a pinch too, when you find out at the last minute you're out of sweet on a rainy evening when you're in your jammies, and the meat has just been browned!!! Changes the flavour, obviously, but still is mighty tasty!