Everyone loves the most his/her mum's gulyás soup but my mum's one is really amazing. When I go home with Mr. M, he always asks her to make gulyás for him and asks me also many times in Stockholm. I always follow mum's instructions related the cooking method so did I this weekend...
First of all we need to make it clear what is gulyás. There is a nice and very detailed introduction of gulyás on wikipedia if for some reason someone wouldn't know it.
Traditional Hungarian gulyás is a soup, not a stew as it's known almost everywhere around the world. What is known for instance in Austria or Germany as gulyás, is called pörkölt (means: "roasted") in Hungary which is stew with boneless meat (beef, lamb, chicken), onion and sweet paprika powder. Some vegetables such as tomato, bell pepper, garlic can be added as well.
A lot of different versions of gulyás exist such as
- hamisgulyás - fake goulash (vegetable and beef bones are added instead of beef meat)
- babgulyás - bean goulash (use kidney beans instead of potato)
- székelygulyás - goulash á la székely (reduce potato and add some sauerkraut and sour cream)
and many many other version you can taste while travelling at the different regions of Hungary as well.
First of all I feel called upon to introduce everyone the traditional Hungarian gulyás! So here you are!
First of all we need to make it clear what is gulyás. There is a nice and very detailed introduction of gulyás on wikipedia if for some reason someone wouldn't know it.
Traditional Hungarian gulyás is a soup, not a stew as it's known almost everywhere around the world. What is known for instance in Austria or Germany as gulyás, is called pörkölt (means: "roasted") in Hungary which is stew with boneless meat (beef, lamb, chicken), onion and sweet paprika powder. Some vegetables such as tomato, bell pepper, garlic can be added as well.
A lot of different versions of gulyás exist such as
- hamisgulyás - fake goulash (vegetable and beef bones are added instead of beef meat)
- babgulyás - bean goulash (use kidney beans instead of potato)
- székelygulyás - goulash á la székely (reduce potato and add some sauerkraut and sour cream)
and many many other version you can taste while travelling at the different regions of Hungary as well.
First of all I feel called upon to introduce everyone the traditional Hungarian gulyás! So here you are!
Ingredients:
40 dkg beef cut into 2x2 cm cubes
1 medium-sized onion
1 green pepper
1 tomato
1 hot green pepper (optional)
2 tablespoon oil
1 teaspoon Hungarian paprika powder
1-1 medium-sized carrot and white carrot (approx. 20-25 dkg)
30 dkg potato
1 coffeespoon cumin powder
1 tablespoon gulyás cream
pinch of balck pepper
1 small bay leaf
1,5 teaspoon salt (by taste)
For the galuska
1 small egg
2/3 cup flour
1/4 cup water
pinch of salt
For the galuska
1 small egg
2/3 cup flour
1/4 cup water
pinch of salt
1. Wash the meat and cut into 2x2 cm cubes. Peel and chop the onion. Wash the green pepper and tomato, cut the pepper into slices, peel the tomato then cut also into tiny cubes.
2. Heat the oil in a saucepan, sauté the onion for about 5-10 minutes till soft then add the beef cubes and stir till it whiten. The meat will ooze some water, liquid as well. Cook the meat for about 10 minutes in it as well then sprinkle with some paprika powder.
3. Add the pepper slices, tomato, salt, gulyás cream and some water which covers all the ingredients in the sauce pan. Cover and cook above medium heat till the meat is almost soften (min. 1 hour).
4. Meanwhile peel the carrots, cut into slices, cut the peeled potatos to small cubes. Wash the hot green pepper (only if you like hot), carefully cut its stalk then add all the vegetables and about 1,2 l extra water. Season with cumin and cook under cover.
5. While your soup cooks, prepare the small noodles (galuska) in it. Beat the eggs in a small bowl, add a pinch of salt, the flour and water, mix properly to form a smooth dough. About 10 minutes before the soup is ready, take a teaspoon of dough and put in the soup. It should just slip off the spoon. Keep spoon the dough till it runs out from your small bowl.
6. If it's needed you can season with some extra salt, pepper. Take care of the hot pepper. If it wants to go to pieces but you don't like the very hot, take it out on time. :)
You can serve it with hot pepper or paprika cream, Erős Pista or as it's known abroad Red Gold Hot.
4. Meanwhile peel the carrots, cut into slices, cut the peeled potatos to small cubes. Wash the hot green pepper (only if you like hot), carefully cut its stalk then add all the vegetables and about 1,2 l extra water. Season with cumin and cook under cover.
5. While your soup cooks, prepare the small noodles (galuska) in it. Beat the eggs in a small bowl, add a pinch of salt, the flour and water, mix properly to form a smooth dough. About 10 minutes before the soup is ready, take a teaspoon of dough and put in the soup. It should just slip off the spoon. Keep spoon the dough till it runs out from your small bowl.
6. If it's needed you can season with some extra salt, pepper. Take care of the hot pepper. If it wants to go to pieces but you don't like the very hot, take it out on time. :)
You can serve it with hot pepper or paprika cream, Erős Pista or as it's known abroad Red Gold Hot.
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