A hot beef soup traditionally made over an open fire in countries like Hungary and Slovakia.
- 4 tbsp of olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1/2 tsp of caraway
- 2 lbs of meat, cut into cubes
- 1/2 cup of paprika
- 2 carrots, chopped
- 3 stalks of celery, chopped
- 1 parsley root, chopped
- 2 bay leaves
- 4 ounces of dried mushrooms
- 1 medium-size tomato, sliced into chunks
- 2 bell peppers, chopped
- 3 large potatoes, peeled and cut into chunks
- Salt to taste
- In a large stock pot, heat up the oil on medium heat.
- Add in the onion and cook until translucent.
- Mix in the garlic and caraway and cook for 1-2 minutes.
- Remove the pot from the heat and add in the meat, paprika, and some salt to your liking.
- Place the pot back on the heat and let it cook on medium heat, stirring frequently. If the mixture is too dry then add a little water.
- When the meat is half-cooked, add in the carrots, celery, parsley root, and bay leaves. Stir.
- Pour in enough water to almost submerge the mixture. Stir again.
- Cover the pot and simmer for 15-20 minutes, stirring occasionally.
- Add in the mushrooms, tomato, and bell peppers. Stir and simmer for another 10 minutes.
- Add the potatoes to the mixture, stir, and continue to simmer until the potatoes are done.
Be sure to taste the liquid as you simmer. Add salt and other seasonings to your personal preference.
If you would like the liquid to be thicker, then remove one cup of the liquid, stir in a tbsp of cornstarch or flour, then slowly stir it back into the mixture.
I put the label “meat” for the initial ingredient because it really comes down to your preference. In Slovakia we used beef, beef liver, and pork all mixed together. Some will just use beef neck or shoulder.
Like any recipe, feel free to variate as you see fit. Change up the vegetables, meat, add pasta if you want, there isn’t any right or wrong way for this variant of goulash.
Best way to serve goulash is in a big bowl with a generous helping of bread. One that can soak up liquid. A good lager or ale also compliments the dish.