Real Hungarian Gulyas Soup (not a stew!) By: Katalin R.
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.
- 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
- Add All Ingredients
Chop one large onion and sweat in hot pan for 5 minutes in sunflower oil.
Add cubed beef and soup bone and cook for about 10 minutes in low temperature.
Stir in paprika, bay leaves and caraway seed and salt.
Add enough water to cover everything and to leave enough room for the vegetables.
Cook on low heat for about 2 hours.
Add the vegetables and add some more water to get a nice soup.
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.
Serve with fresh crusty bread.
- Servings: 8
Amount per serving:
- Calories: 427
- Fat: 26 g
- Sodium: 202 mg
- Protein: 26 g
- Calcium: 52 mg
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