This authentic classic Hungarian soup has been one of the most popular and traditional soups/stews for generations. It’s loaded with flavour and combined with healthy vegetables all made in one-pot!
This goulash originated in Hungary and is consider a national dish of Hungary and a symbol of the country. It was a dish we had growing up since we had grew our own vegetables, and raised our own beef. Mom would add those small dumplings (nokedli) the made this dish so satisfying and delicious!
For such a classic recipe it is easy to make and only requires one pot! When you make this delicious, hearty stew/soup it is the ingredients and the rich Hungarian paprika that makes it so good!! By adding the root vegetables, cuts of tender beef and if you so desire to make dumplings, it’s like no other stew/soup you have had and will want to make often during those cold winter days.
Recipe Ingredients:
Fat: vegetable oil is light or can start with a traditional fat, bacon
Base: onion and garlic are both added
Spices: choose Hungarian paprika for a rich flavour, hot paprika is an option, also add pepper and cumin
Meat: if using a stewing beef like I did, more then likely it’s chuck or parts of a sirloin, then it requires the hour of cooking time; a tender cut would be less time
Vegetables: carrots, potatoes, parsley root, if unable to find it then use parsnip
Broth: either water, vegetable broth can be used
Seasonings: salt and pepper
cooking this recipe:
Start by sautéing the onion and once it becomes transparent, add garlic. Then stir in and combine the Hungarian paprika(s), black pepper and cumin.
Stewing meat: increase heat and add beef, and saute until browned, then slowly add your choice of liquid, and continue for 30 minutes
Vegetables: add the vegetables once all the liquid is added, simmer for another 30 minutes, until they are tender. At this time add tomato paste, and salt.
Meanwhile make the dumplings and add at the end of cooking
Helpful Tips:
- When cooking stewing beef, it’s important to not rush the cooking process, as it will make the meat tough and chewy. Cooking it a slow simmer, the meat will have time to tenderize and soften.
- I have included a recipe for dumplings in this recipe. However, to quickly locate, click this link: Hungarian Dumplings (Nokedli) it makes 6 serves and if you cut the recipe in half that will be plenty for this goulash recipe.
- When adding the dumplings into the soup, once they surface, they are done! Don’t over cook them, as they will become mushy.
FAQ
Can I make this stew/soup in a slow cooker? Absolutely, I would suggest once you add the beef, and it’s browned, then add all of the liquid and your vegetables.
Do I have to make dumplings for this recipe? I recommend you do, as it is the traditional way to eat this dish, however, if you prefer to add pasta that’s fine, I would suggest adding a small to medium noodle, nothing large.
Can I use a different paprika other then a Hungarian? The flavour will not be the same and I would recommend if you are going out of your way to make this delicious traditional dish then purchase the Hungarian paprika.
Hungarian Goulash Soup
Equipment
- heavy sauce pot or cast iron pot
Ingredients
Soup:
- 3 tbsp good quality vegetable oil (4 slices of bacon is the traditional method)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp Hungarian sweet paprika
- 1/4 tsp Hungarian hot paprika (optional)
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 lb antibiotic/hormone free stewing beef, cubed
- 2 organic carrots, peeled, diced
- 1 parsley root, peeled, diced (parsnip can be substituted)
- 4 organic red potatoes, peeled, diced
- 1 tbsp organic tomato paste
- 5-6 cups water/vegetable broth
- 2 tsp Himalayan salt
Dumplings/Pinched noodles:
- 1 free-range egg
- 4 tbsp organic all-purpose flour
- pinch of salt
- 1 tsp water
Instructions
Soup:
- Heat oil in a medium sauce pot, add onion and sauté until softened about 5 minutes. Add garlic and sauté for another 1-2 minutes.
- Remove from burner, stir in the sweet and hot paprika, black pepper and cumin until well combined. Return to burner.
- On medium to high heat, add stewing beef, and cook until meat is well browned on all sides. Turn down heat, and add about ½ cup of water or vegetable broth at a time, every 5-10 minutes and at a slow boil, almost simmering, to allow the meat to cook and the liquid to start thickening and meat to tenderize for about 30 minutes.
- Once all of the remaining water is added, then add the carrots, parsley root, potatoes, tomato paste, and salt. Cook for another 30 minutes, until the vegetables are tender. Check if more salt is needed.
Dumplings/Pinched Noodles:
- Beat egg and slowly add flour 1 tablespoon at a time until well blended. Add water if dough is too dry.
- Using a small spoon, scrape pinch a dime size pieces into the simmering soup. Once the noodles float to the surface, they are done.
- Serve the soup with chopped parsley or sour cream.
Nutrition
When making this recipe:
Prep your vegetables ahead of time and if your stewing meat needs additional cutting, this is the time to prepare all of your ingredients and ready for cooking. Once the onions and garlic are sautéed then add your spices, paprika, black pepper and cumin and combine well. Remove it from the heat, if you don’t the paprika will have a burnt taste if it continues cooking.
On medium to high heat, add the stewing beef and mix in the spices into the meat. Brown the meat and start gradually adding the water. Turn down the heat, to a simmer, that way the meat will tenderize.
Before serving this delicious stew/soup check the meat and vegetables before adding the dumplings. If the meat is tender, and the vegetables are cooked, then it’s time to add the dumplings. Once the dumplings return to the surface, they are cooked. Need to note: don’t overcook them, as they will become mushy. Check for salt if more needs to be added.
Enjoy this healthy, hearty and comfort goulash soup with drizzle of sour cream or a more refreshing approach is to garnish with parsley. For dipping, have crusty bread or in my case, homemade bread on hand. Indulge! 🙂
Using Hungarian Paprika Is important. To save yourself the grief of shopping for it, order it on line. I get both Sweet & Hot. It is superior to American, as it’s their specialty there. I like a it of spicy, that’s why I get the Hot& I use it in other things too. (I’m from Texas, love Spicy)!
Hi Joanie,
I agree, using the traditional Hungarian paprika is the only paprika to use when making Hungarian dishes. I do like a little heat, but not overly spicy. I did notice it is sold on line, and I appreciate your comments. I buy mine at a local Hungarian butcher, and he gets it directly from Hungary.
Thanks again!
Rose