Category Archives: Cooking with Beef

Hungarian Bean Goulash Soup

mami kerekenHello Everyone!beansoup 1

Today I will share with you one of my favorites.  I can never actually make enough of it, even though this dish is best when warmed up several times.  It’s like wine 🙂 gets better with age.  rajz tehenkeBut I never have leftover 😦

INGREDIENTS

  • 2 tbsp. grapeseed oil
  • 1 large onion, peeled, chopped
  • 1 large green bell pepper, cored, choppedzellergumo
  • 1 jalapeño, sliced (leave out if don’t like spicy)
  • 1 large carrot, peeled, chopped
  • 3 cloves of garlic, peeled, chopped
  • 2 medium tomatoes (or 1 large), chopped
  • 1 large slice of celery root, peeled, sliced
  • 1 large parsnip, peeled, chopped
  • 1/4 cup of freshly chopped, cilantro (+1 tbsp. for serving)
  • 1 tbsp. red paprika powderFresh carrots
  • 1 tsp smoked paprika powder
  • 500 grams of beef, cubed
  • 1 tsp salt
  • 1 tsp goulash paste (leave out red paprika brightif you can’t find any)
  • 2 cans of rinsed kidney or white beans (I like kidney beans)

Place oil, carrot, parsnip, celery root, garlic, onion, 1/4 cup of cilantro, green pepper and jalapeño into a large stockpot and sauté for 5 minutes while stirring from time to time.

gulyas pasteAdd goulash paste (seen on the left) red and smoked paprika, stir and add a cup of water.  Cook for 10-15 minutes.  Add beef, salt and cook for another 10-15 minutes.salt talban bright

Add 4 cups of water and cook for an hour.  Check tenderness of meat.  If meat is fork-tender; add rinsed beans and 2 cups of water.  Cook for 10 minutes.

Serve with crusty bread and by sparkling freshly chopped cilantro in each serving of Hungarian Bean Goulash Soup.

VIDEO RECIPE

NOTE

Just a note 😉 before I get any messages about the fact that Hungarians don’t usually use cilantro or jalapeño peppers.  I, because it’s my kitchen 🙂 substituted parsley with cilantro brightcilantro and chili pepper with jalapeno pepper.

TIP

Whenever you use canned products such as beans, peas, carrots, corn etc. always pour them into a colander and rinse well to remove access salt and preservatives.

beansoup 1

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Hungarian Beef Goulash (Marhapörkölt)

 

mami kerekenHello Everyone!marhapori

Today I will share with you another dish that is suitable for Sunday dinner or family celebrations, holidays. 

Hungarian Beef Goulash (Marhapörkölt) is a very traditional, rustic yet elegant dish. 

rajz tehenkeThe robust red wine is one of the main ingredients in this dish.  It brings out the deep, rustic flavors of the beef.  It is customary to serve with boiled potatoes, however nokedli (Hungarian Spetzle) is also hagymacskaacceptable and tasty. 

INGREDIENTS

  • 1 large onion, peeled, chopped
  • 1 large tomato, choppedgarlic parsley
  • 5 slices of any green pepper
  • 2 cloves of garlic, peeled, chopped
  • 1 kg (2.2 lb) beef cut into small cubes
  • 1 cup of dry red wine
  • 1 tbsp. red paprika powder
  • ½ tsp saltred paprika
  • 2 tbsp. olive oil
  • 6 slices of chili pepper or jalapeño (leave out if you don’t like spicy)   

Wine being poured from a bottleWash and cut your beef into small cubes.  Place olive oil into a large stockpot; add onion, tomatoes, green peppers and garlic.  Sauté for 2-3 minutes; remove from heat add red paprika and stir well; add 1 cup of water. 

Place back on burner; add salt, wine and meat.  Also add enough water to cover meat entirely. wine for sugar 1

Cook for 1 ½ hours; always add enough water to cover meat.  Remember to stir goulash to make sure that it does not stick to bottom. 

Check seasoning and meat for tenderness after 1 ½ hours.  Adjust salt to taste.  If meat is tender, cook until meat peaks through liquid.  red book with porkolt

Remember this is not a soup it is a main dish so it should not have too much liquid.  Serve with boiled cubed potatoes or nokedli.

Recipe is from Treasured Hungarian Family Recipes 1 by Helen M. Radics, which you may purchase at any of the following sites.

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