HUNGARIAN GOULASH (SOUP)

                                    Hungarian Goulash

   Goulash (Hungarian: gulyás) is a soup of meat and vegetables usually seasoned with paprika and other spices. Originating in medieval Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. ... Its origin traces back to the 9th century to stews eaten by Hungarian shepherds.

Hungarian Goulash Recipe:

Goulash Soup

Yield: 3-4 servings

Time: 1 hour

Ingredients:

2 tablespoons cooking olive oil

¾ cup red or white onion, diced

250 boneless beef chunk or boneless mutton shoulder, cut into 1 inch cubes

1 bay leaf

2 -3 tablespoons spicy paprika (Preferably Hungarian) 

salt and pepper to taste

2 cloves of garlic, peeled and smashed

1 jalapeño or Serrano pepper, deseeded and halved (See note)

1 tablespoon hot pepper paste (preferably Hungarian) (optional)

1 tomato, quartered

3 cups mutton or beef broth

3-4 cups water

¾ cup carrot, diced

½ cup celery, diced

3 small potatoes, peeled, cubed 1 inch, rinsed and stored in water

2 tablespoons tomato paste

2 tablespoons parley, chopped

Notes:

You can play around with the paprika based on the spice level you like. You can use a combination of sweet and spicy paprika. Hungarian paprika varies in spice level from Kashmiri or Spanish Paprika. So taste your paprika and decide how much you want to use.Traditional goulash uses a fresh paprika pepper.

Method:

1.Heat the olive oil, on medium heat, in a large non-stick pot or a Dutch oven. Make sure the dish you chose for cooking has a tight fitting lid.

2.Add the onions and cook until softened. Add the mutton, bay leaf and paprika powder and stir well. Season with salt and pepper and add the smashed garlic cloves and hot pepper paste. Cook till the mutton is well seared (browned on the outside), but not fully cooked

3.Add the jalapeño and the tomato and pour in the broth. Cover the pot, reduce the heat to medium low and cook until the mutton is almost tender.

4.Pour in 3-4 cups of water (or as much as you need to cook the vegetables and have the goulash of a soupy-stew consistency). Turn the heat to medium and add the celery and carrots. Cook covered until the veggies are half cooked

5.Now add the drained potatoes to the pot along with the tomato paste and continue cooking until the potatoes are tender.

6.Finally taste and season with salt, pepper, paprika and chopped parsley.

Ladle the goulash into bowls and serve with crusty bread.

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