In spite of that, my mom would, on occasion, prepare Hungarian dishes. I never liked Stuffed Cabbage, but the Goulash, which is how “Gulyas”, the Hungarian word is pronounced, was special. Gulyas actually means “cowboy” and gulyasleves means soup of cowboys. Hungarians use lard often and some people today are repelled by its use, but it does add authenticity to the dish and you could substitute vegetable oil for it. My mom’s gone now but this dish is a link to her. Even select restaurants in Budapest serve this rustic dish. I hope you will try this hearty goulash soup; there are no tomatoes in this reddish stew, the paprika and the long cooking of the beef chuck impart a wonderful flavour to the gravy. Some people put a chopped dill pickle in the pot but it’s optional.
Gulyasleves serves 6
- 2 lbs beef chuck, cubed
- 4 tablespoons Hungarian sweet paprika
- 2 tablespoons lard or vegetable oil
- 1 teaspoon salt
- 2 onions, coarsely chopped
- 2 bay leaves
- 1 quart of beef broth
- ½ teaspoon black pepper
- 4 potatoes, peeled and cubed
- 2 green plus 2 red peppers, cubed
- Sour cream for garnish, about one cup’s worth
- Cooked egg noodles
Melt lard in a dutch oven, add beef and stir. As the beef browns, add onions and fry until both are well browned.
Put in all the ingredients except the peppers, potatoes, sour cream and noodles.
Simmer for 3 hours, check the liquid and add water if necessary. 30 minutes before the time is up add the potatoes to the soup. 10 minutes before the 3 hours is up, add the peppers. A kitchen timer facilitates al of this.
When done, serve over egg noodles and top each serving with sour cream.
If you like beef stew, you will certainly enjoy this earthy ethnic specialty.