Entree: Hungary – Northern Hungary – Gulyásleves (Hearty Hungarian paprika-spiced beef and vegetable soup)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 1.5 lb (680 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) lard or vegetable oil
- 2 large onions, finely chopped, approx. 10 oz (285 g) total
- 3 garlic cloves, minced, approx. 0.3 oz (9 g)
- 3 tbsp (22 g) sweet Hungarian paprika
- 1 tsp (2 g) caraway seeds, lightly crushed
- 1 tbsp (15 g) tomato paste
- 1 green bell pepper, seeded and diced, approx. 6 oz (170 g)
- 2 medium carrots, sliced, approx. 8 oz (225 g)
- 1 medium parsnip, sliced (optional), approx. 4 oz (115 g)
- 2 large potatoes, peeled and cut into 1-inch cubes, approx. 1 lb (450 g)
- 6 cups (1.4 L) beef stock or water
- 1 cup (240 ml) water (additional, as needed)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Sour cream, for serving (optional)
- Crusty bread, for serving

Instructions

1. In a large heavy pot, heat the lard or oil over medium-high heat. Add the beef cubes in batches and brown on all sides; remove and set aside.
2. Reduce heat to medium, add the chopped onions to the pot, and cook until softened and beginning to brown, about 8–10 minutes.
3. Stir in the minced garlic, then remove the pot from the heat and immediately stir in the sweet Hungarian paprika to bloom it without burning, about 30 seconds.
4. Return the browned beef to the pot. Add the crushed caraway seeds and tomato paste; stir to combine.
5. Pour in the beef stock (and 1 cup / 240 ml water if needed to cover), add the bay leaf, and bring to a gentle simmer. Skim any foam from the surface, then reduce heat to low, cover, and simmer for 1 to 1¼ hours until the beef is tender.
6. Add the diced bell pepper, sliced carrots, parsnip (if using), and potatoes. Continue simmering uncovered for another 25–30 minutes until the vegetables are tender and the broth has a rich, slightly thickened texture. Add additional water if the soup becomes too thick.
7. Season to taste with salt and freshly ground black pepper. Remove the bay leaf.
8. Ladle the Gulyásleves into bowls, garnish with chopped fresh parsley, and serve with a dollop of sour cream and crusty bread alongside.