Serves 6 people
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Ingredients
- 800g stewing beef, cut into 2–3cm cubes
- 2 tbsp sunflower oil (about 30ml)
- 2 large onions (about 300g), finely diced
- 3 cloves garlic (about 10g), minced
- 2 tbsp sweet Hungarian paprika (about 16g)
- 1 tsp hot paprika (about 3g, optional)
- 1 tbsp tomato purée (about 15g)
- 2 large carrots (about 200g), sliced into rounds
- 2 parsnips (about 200g), sliced into rounds
- 2 medium potatoes (about 300g), diced
- 1 red pepper (about 120g), diced
- 1.5 litres beef stock (hot)
- 1 bay leaf
- 1 tsp salt (about 5g)
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
Method
- Brown the beef
Heat oil in a large soup pot over medium-high heat. Brown the beef cubes in batches, transferring them to a plate as they’re done. - Cook the onions
Add onions to the pot and cook gently for 8–10 minutes until softened. Stir in garlic and cook for another 30 seconds. - Add paprika and tomato
Remove the pot from the heat briefly. Stir in both paprikas, then tomato purée, mixing well. - Build the soup base
Return the beef to the pot with carrots, parsnips, and the bay leaf. Pour in the hot beef stock, season with salt and pepper, and bring to a simmer. - Simmer gently
Cover with a lid and cook on low heat for 1 hour. - Add potatoes and pepper
Stir in diced potatoes and red pepper, then cook for another 20 minutes until the vegetables and beef are tender. - Serve
Ladle into deep bowls, garnish with chopped parsley, and serve with crusty bread.
Chef’s Note
Traditional gulyásleves is served as a hearty soup, but you can reduce the stock slightly for a thicker, stew-like consistency.