Gulyasleves (Hungarian Goulash) Recipe

Name: Gulyasleves (Hungarian Goulash)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Large Yellow Onions, Coarsely Chopped; 2 Tablespoons Shortening Or Lard; 2 pounds Beef Chuck, Cut Into 1-inch Cubes; 1-⅛ teaspoon Kosher Or Sea Salt, Divided Use; 3 Tablespoons Imported Sweet Paprika (use Real Hungarian Parika For The Best Flavour); 8 Tablespoons All Purpose Flour, divided use; 2 cans (14.5-ounces Each) Diced Tomatoes; 2 Tablespoons Tomato Paste; 2 whole Large Bay Leaves; 1/4 teaspoons Freshly Ground Black Pepper; 2 Tablespoons Red Wine Vinegar; 1 quart Beef Broth; 4 whole Large Potatoes, 1/4-inch Dice; 1 whole Large Egg

Servings: persons

2 whole Large Yellow Onions, Coarsely Chopped
2 Tablespoons Shortening Or Lard
2 pounds Beef Chuck, Cut Into 1-inch Cubes
1-⅛ teaspoon Kosher Or Sea Salt, Divided Use
3 Tablespoons Imported Sweet Paprika (use Real Hungarian Parika For The Best Flavour)
8 Tablespoons All Purpose Flour, divided use
2 cans (14.5-ounces Each) Diced Tomatoes
2 Tablespoons Tomato Paste
2 whole Large Bay Leaves
1/4 teaspoons Freshly Ground Black Pepper
2 Tablespoons Red Wine Vinegar
1 quart Beef Broth
4 whole Large Potatoes, 1/4-inch Dice
1 whole Large Egg

1
1.
2
In a large, heavy bottomed pot or Dutch oven over medium heat saute the chopped onions in the shortening until they browned.
3
Add the cubed beef sprinkling it with 1/2 teaspoon of salt and continue cooking the beef until it browns and is nicely caramelized.
4
Sprinkle the caramelized beef with the paprika and 2 tablespoons of flour, stir.
5
2.
6
Stir in the 2 cans of tomatoes and their juices, the tomato paste, the bay leaves, the black pepper, and the red wine vinegar.
7
Reduce the heat to produce a slow simmer.
8
Let beef simmer, uncovered for 1 hour.
9
3.
10
Add the beef broth, diced potatoes and 1/2 teaspoon of salt.
11
Cover and simmer until potatoes are done and meat is tender.
12
Prepare egg dumpling batter as follows:
13
4.
14
Mix together the remaining 6 tablespoons of flour, the egg (beaten), and 1/8 teaspoons of salt.
15
Let the batter stand for 1/2 hour.
16
5.
17
Drop the batter, by the teaspoonful, into the simmering Goulash.
18
After the dumplings rise to surface, cover the pot and simmer 5 minutes until the dumplings are fully cooked.
19
Taste and correct the seasoning.
20
Serve hot accompanied by sour cream to add in dollops to the goulash.

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 whole Large Yellow Onions, Coarsely Chopped, 2 Tablespoons Shortening Or Lard, 2 pounds Beef Chuck, Cut Into 1-inch Cubes, 1-⅛ teaspoon Kosher Or Sea Salt, Divided Use, and more.

Yes, Gulyasleves (Hungarian Goulash) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gulyasleves (Hungarian Goulash)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions