Comforting Hungarian goulash soup-Gulyásleves. Simple but tasty beef soup with paprika broth. Best soup for a cold winter day.
Ingredient
– 6 tablespoons of vegetable oil– 1 large onion– 1 clove of garlic– 1/4 cup of sweet Hungarian paprika powder– 1 medium fresh tomato– 1 sweet yellow pepper – 1 pound beef shoulder– 2 bay leave– 2 medium carrot– 2 medium potatoe– Salt and pepper to taste– 2 teaspoons chopped parsley
Direction
1
Stir onions frequently in vegetable oil over low heat in a large soup pot until translucent. Stop the fires. Salt lightly to tenderize. If they stick, add water to the pot. Add garlic near the end of cooking the onions (it browns quickly, so stir).
2
Remove the pot from heat and stir in sweet Hungarian paprika. Add tomatoes, meat, and pepper; stir again. Pour in 2 tablespoons of water. Avoid burning paprika, which becomes bitter.
3
Add 6 cups water. Mix in bay leaves and fresh pepper to taste. I use 1 teaspoon of salt. I add more as it cooks if needed). It may be too thick; add 1-2 cups of water.
4
Reduce heat, add carrots and potatoes. Let meat simmer covered, adding water as needed. It tenderizes in 1.5–2 hours. Add water if the soup seems too thick while simmering.
5
The nutritional information below is an estimate and may vary depending on the ingredients.