It is a soup mainly made of beef, paprika, bell peeper and onions. The origin of this soup is back in 18th century in Hungary, made by herdsmen while pasturing. The word goulash comes from Hungarian gulyáshús (gulyás "herdsman" and hús "meat") The soup is widely prepared in Romania and other European countries. Goulas soup (Gulyásleves) and goulash stew are national dishes in Hungary. In Hungary there is a goulas festival held in the city of Szolnok.
Prepared and Photographed by: Claudia Davis
Recipe Source: Family recipe
- For the soup:
- ½ lb of stew beef, cut in cubes
- 1 tbsp of olive oil
- 1 medium size carrot, shredded
- 1 medium size onion, chopped in cubes
- 1 stalk of celery, cut in thin slices
- 1 bell pepper, cut in cubes
- 1 small can of tomato paste
- 1 tablespoon of paprika
- 1 teaspoon of caraway powder (you may not have it in your pantry but this is a key ingredient for the flavor)
- 2 garlic cloves, minced
- 1 jalapeño pepper, finely chopped
- 2 tablespoons of parsley finely chopped
- salt to taste
- For the dumplings:
- 1 cup of flour
- pinch of salt
- 1 egg
- ¼ cup of water
- In a medium pot on medium heat, add the oil and brown the meat cubes, for about 2-3 minutes. Keep continually stirring. This operation will seal the juices inside the meat. When the meat is browned, add 8 -10 cups of water.
- Bring the soup to a boil and skim the soup, remove the foam developed from the boiling meat.
- By the time foam has been removed and is no longer forming (about 15-20 minutes from the start), is time to add the vegetables: carrots, onions, celery.
- Dissolve the paste with ¼ cup of water, add in the soup; add paprika, boil for 15 minutes until the meat and vegetables are the meat are almost done.
- While the soup is boiling, prepare the dumpling mix: in a medium bowl add the flour, salt, egg and water. With a fork or teaspoon mix the ingredients until all incorporated. The dumpling mix should be of a sticky dough consistency.
- Just before adding the dumplings, since bell pepper cooks very easily, it is time to add the bell pepper.
- With a teaspoon take small amounts of dough and drop it in the boiling soup. Repeat until all of the dough is finished. Boil for 15 more minutes until the dumplings are cooked.
- Add the caraway powder, garlic, jalapeño pepper*, salt to your taste.
- Remove from heat, serve hot with parsley sprinkled on the top.
Be careful of how hot is the jalapeño pepper, if too hot, you may end up with a very spicy soup (it happened to me). Therefore add the pepper cautiously, based on its hotness and your tolerance to it.
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