Tag Archives: easy goulash recipes

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 Goulash Soup

mami kerekenAs you may know I’m Hungary, but moved to Canadagulyas leves ujra with my family 30 years ago.  No, it wasn’t yesterday, but I could never forget all the delicious recipes that I grew up with.

One of my family’s favorite has always been Hungarian Goulash Soup, so garlic parsleylet me share the recipe with you.  You will fall in love with this recipe even if you are not Hungarian.  That’s the magic of this dish, no one can resist it.

INGREDIENTScherry tomato bright

  • 2 tsp salt
  • 2 tbsp. olive oil
  • 1 large onion, peeled, repa feher hatterrelchopped
  • 5 cherry tomatoes, cut in half (1 tomato, chopped)
  • 1/2 red bell pepper, cored, sliced
  • 1/2 green bell pepper, cored, sliced
  • 2 tsp. red paprika
  • 1 lb. cubed pork (shoulder or any part you like)celery 2
  • 2 carrots, peeled, sliced
  • 1 parsnip, peeled, sliced
  • 2 slices of celery root, peeled, sliced
  • 1 stick of celery, sliced
  • 1/4 cup chopped cilantro (you may stick to the original recipe and use parsley instead)cilantro
  • 3 cloves of garlic, peeled, chopped
  • 1 tsp. caraway seeds
  • 1 tsp. crushed chili pepper flakes (hot)
  • 1/2 tsp crushed black pepper

Place olive oil into a large stockpot; add onion, peppers and tomato.  Sauté caraway seeds 2for a few minutes (3-5); add red paprika, stir and krumpli darabolvaadd pork.  Sauté for 2-3 minutes while stirring and add 1 cup of water; stir and cook for 10-15 minutes.

Add 2 cups of water and everything except the wine for ground black pepperpotatoes and the cilantro (or parsley) ; also add a tsp of salt; cook for another 20-25 minutes. Add the potatoes and 4 cups of water and cook 15-20 minutes or until potato is fork-tender but not falling apart.

Turn off the heat and add cilantro (or parsley).  Serve with crusty bread or biscuits.

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