Real Hungarian Gulyas Soup (not a stew!)
This is a very traditional Hungarian recipe that is a staple of the Hungarian diet where I am from. I am the mother of a 24-year-old daughter with CF, who really likes this filling soup. We live in Los Angeles, California with my husband who is originally from England.
by Katalin R.
Nutrition information
Servings: 8
Amount per serving
- 427
Calories - 202mg
Sodium - 26g
Protein - 52mg
Calcium
Ingredients
- 1 onion
- 2 lb beef
- 3 potatoes
- 3 carrots
- 2 parsnips
- 1 celery root
- 1 c spaetzel or cooked egg noodles
- 3 Tbsp Hungarian paprika
- 1 tsp caraway seed
- 3 bay leaves
- 3 Tbsp sunflower oil
- 1 lb soup bone
- salt
- Add All Ingredients
Instructions
Step 1
Chop one large onion and sweat in hot pan for 5 minutes in sunflower oil.
Step 2
Add cubed beef and soup bone and cook for about 10 minutes in low temperature.
Step 3
Stir in paprika, bay leaves and caraway seed and salt.
Step 4
Add enough water to cover everything and to leave enough room for the vegetables.
Step 5
Cook on low heat for about 2 hours.
Step 6
Add the vegetables and add some more water to get a nice soup.
Step 7
Cook for another 1 hour, then add the spaetzel or noodles (note: it will thicken the soup) and cook until spaetzel or noodles are soft.
Step 8
Serve with fresh crusty bread.
