Hungarian Gulyás

My grandmother’s parents likely brought this recipe with them when they arrived in America from Hungary in the early 1900s. It’s been a dinnertime staple for many years and is perfect on a cold winter evening.

Hungarian Gulyás

Course: Soup
Cuisine: Eastern European, Hungarian
Keyword: Goulash, Gulyás, Soup, Stew
Servings: 4

Ingredients

  • 1 lb. Stew beef, cut into 1" chunks (can also use round steak)
  • 1 medium Onion, finely chopped
  • 2 Tbsp. Lard or vegetable shortening
  • 1 Tbsp. Paprika (sweet)
  • 1.5 tsp. Salt
  • 3 medium Carrots (sliced like coins)
  • 5 cups Water
  • 2 sprigs Parsley (can also use 2 tsp. dried)
  • 4 medium Potatoes, chopped (can leave peels on, if desired)
  • 1/4 tsp. Black pepper

Dumplings

  • 1 Egg
  • 6 Tbsp. Flour
  • 1/8 tsp. Salt

Instructions

  • In a Dutch oven, heat the shortening over medium heat until melted. Add onions and saute until translucent.
  • Add beef, salt and paprika. Turn heat to low. Cover and let beef simmer in its own juice for one hour.
  • Add carrots and parsley. Simmer, covered, for 30 minutes.
  • Add water and diced potatoes. Simmer, covered, until potatoes are done (about 30 minutes).
  • Prepare dumpling batter (see recipe below)
  • When potatoes are done, drop dumpling batter by teaspoonful into hot gulyás. Cover and simmer approximately five minutes, or until dumplings rise to the surface.  

Dumplings

  • Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour before adding to gulyás.

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