Hungarian beef goulash soup

Goulash soup will appeal to every man, because there is so much meat in it. You should know that in Hungary, goulash is called a thick meat soup with the obligatory addition of paprika, but what we call goulash – Hungarians call perkelt.

Annelly

Recipe author

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Composition / ingredients

servings:

Bell pepper (green)

140

Cumin

to taste

Salt

to taste

Garlic

to taste

Beef (pulp)

Pork fat

Tomatoes

Potatoes

Onion

300

Paprika

to taste

For chipette:

Flour

Eggs

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 10 g

Fats 23 % 6 g

Carbohydrates 38 % 10 g

133 kcal

GI: 80 / 0 / 20

Step-by-step cooking

Cooking time: 1 h 50 min

Step 1:
Step 2:
Cooking chipette. Mix flour, egg and salt and knead the dough. Then roll it out in a thin layer.
Step 3:
We pinch off small pieces from the dough. I used small molds for this.
Step 4:
The resulting chipette is cooked in boiling broth for 3-4 minutes.
Step 5:
Fry the onion in fat or vegetable oil until golden brown, put paprika.
Step 6:
Cut the meat into equal pieces and add it to the onion. When the meat juice evaporates, we put crushed garlic mixed with cumin to it.
Step 7:
Cut all vegetables into small cubes
Step 8:
Add potatoes to the meat first
Step 9:
When the potatoes become transparent, pour water or broth, and mix chopped tomatoes with pepper.
Step 10:
When the potatoes are almost cooked, add the chipette and let them put out.
Step 11:
The dish turned out to be spicy and juicy

Chipette is a wonderful homemade dough, somewhat similar to our dumplings. To prepare it, mix flour, salt and egg (without water) and roll out the dough in a thin layer on a floured surface. Then, with dry, floured fingers, we pinch off pieces of it the size of a fingernail, which are then cooked in boiling soup. After 3-4 minutes, the dough will be ready and float to the surface.

Let's go directly to the recipe. Hungarian goulash soup requires the following order of cooking: Juicy beef meat (a shank or a spatula is best suited) is cut into cubes of 1.5-2 mm in size. Then fry the onion in melted fat until golden brown, put paprika. An important point: before adding paprika, the heat on the stove should be reduced – if you put paprika in too hot fat, it will darken and acquire a bitter taste. Quickly mix paprika with onion, immediately add meat, salt and simmer under the lid until the meat juice completely evaporates. Garlic should be crushed and mixed with cumin, and then added to the meat. Add a little water and continue to simmer the meat, sometimes adding water if required. At this time, peel the potatoes and cut into small cubes of about 1 cm. Cut fresh tomatoes and green peppers into the same cubes. We prepare the chipette in advance. When the meat is almost ready, open the lid of the cauldron (or frying pan) and wait until the water evaporates and only fat remains in the pan. Add potato cubes, stir well and simmer until the potatoes begin to glaze, immediately pour broth or water, add green pepper and tomatoes. When the potatoes are almost ready, we throw the chipette and let them cook. Salt again and add bone broth or water, if required.

Beef can easily be replaced with pork, and fat with sunflower oil. In my opinion, these are small deviations from the recipe, and it turns out very tasty. To prepare such a goulash, it is best to use a cast-iron cauldron. Hungarian goulash soup is ready, bon appetit!