Gulyas Soup, or as it is better known in North America, ‘goulash soup’, has its origins in Hungary. Whether you call it goulash or gulyas, this recipe is authentic and delicious. The addition of mini soup dumplings is a must! Serve with a good-quality rye bread or a crunchy Italian loaf.
Ingredients
- 1 lb rump or bottom blade roast the beef should be slightly marbled
- 2 tbpn oil
- 1/2 Spanish onion finely chopped
- 1 plum tomatoes quartered
- 1 banana pepper
- 1 tbsp caraway seeds
- 1 tbsp Hungarian paprika
- 1 tbsp kosher salt
- 3 small carrots peeled and thinly sliced
- 2 stalks celery cut on the diagonal
- 2 medium white potatoes peeld and sliced in 8ths
- 1 recipe Mini Dumplings for Soup
Instructions
- Gather all ingredients before starting recipe.
Soup Base
- Cut beef into 1-1 1/2" sized cubes
- Heat oil in a large saucepan and peel and dice the onion, quarter the tomato and add vegetables, including the banana pepper to saucepan and cook until the vegetables get soft
- Remove pan from heat and add paprika, salt and caraway seeds
- Then add cubed beef and return to medium high heat
- Cook until the juices start to release from the beef, then turn down and simmer, covered, for about 1 and 1/2 hours, or until the beef is tender.
Vegetables
- Gather vegetables before starting
- Add 2 cups of water and bring soup back to a low boil
- Peel and slice 3 medium carrots, 2 small potatoes and 2 stalks of celery and add to soup and cook until the vegetables are soft 20-30 minutes
Final Step
- While the soup is still simmering, pinch small pieces off the ball of dough and drop into the simmering soup
- The dumplings will rise to the top when they are cooked
- Serve hot in rimmed soup bowls
