📝 About This Recipe
Tracing its roots back to the 9th-century Magyar shepherds, this authentic Gulyásleves is a soul-warming masterpiece that balances tender beef, hearty root vegetables, and the smoky depth of premium Hungarian paprika. Unlike the thick Americanized stews, this is a true soup—vibrant red, aromatic, and rich with the essence of slow-cooked onions and caraway seeds. It is a celebratory bowl of Hungarian heritage that promises a complex, savory depth in every spoonful.
🥗 Ingredients
The Base
- 2 tablespoons Lard or Vegetable Oil (authentic recipes use pork lard for depth)
- 3 large Yellow Onions (finely diced; the onions provide the body of the soup)
- 4 cloves Garlic (minced)
Meat and Spices
- 2 pounds Beef Chuck or Shank (cut into 3/4-inch cubes, trimmed of excess silver skin)
- 3 tablespoons Sweet Hungarian Paprika (must be fresh, high-quality imported Hungarian paprika)
- 1 teaspoon Caraway Seeds (lightly crushed to release oils)
- 2 pieces Bay Leaves
- to taste Salt and Black Pepper
Vegetables and Liquid
- 6-7 cups Beef Broth or Water (water is traditional, broth adds extra richness)
- 1 large Roma Tomato (diced small)
- 1 piece Italian Green Pepper (diced; also known as wax pepper)
- 2 medium Carrots (peeled and sliced into rounds)
- 1 large Parsnip (peeled and sliced into rounds)
- 2 large Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
Csipetke (Pinch Noodles)
- 1/2 cup All-purpose Flour
- 1 small Egg
- 1 pinch Salt
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or large pot, melt the lard over medium-low heat. Add the finely diced onions and a pinch of salt.
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2
Sauté the onions slowly for 15-20 minutes, stirring occasionally, until they are translucent and golden but not browned. This creates the thick, flavorful base.
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3
Remove the pot from the heat briefly. Stir in the Hungarian paprika and caraway seeds. Mixing the paprika off-heat prevents it from burning and becoming bitter.
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4
Add the cubed beef and minced garlic to the pot. Return to medium heat and cook for 8-10 minutes, stirring frequently, until the meat is browned on all sides and has released some of its juices.
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5
Add the diced tomato and green pepper. Pour in enough water or beef broth to cover the meat by about 2 inches. Add bay leaves, salt, and pepper.
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6
Bring the liquid to a boil, then immediately reduce the heat to low. Cover and simmer gently for about 1.5 to 2 hours, or until the beef is nearly tender.
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7
While the soup simmers, prepare the 'Csipetke' (noodles). In a small bowl, knead the flour, egg, and a pinch of salt into a stiff dough. If it's too sticky, add a teaspoon of flour.
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8
Pinch off pea-sized bits of dough with your fingers and set them aside on a floured plate to dry slightly.
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9
Once the meat is tender, add the sliced carrots, parsnips, and cubed potatoes to the pot. Add more water or broth if the level has dropped significantly.
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10
Simmer for another 15-20 minutes until the vegetables are fork-tender.
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11
Drop the Csipetke noodles into the boiling soup. They are done when they rise to the surface, which usually takes about 3-5 minutes.
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12
Taste the broth and adjust the seasoning with more salt or a pinch of hot paprika if you prefer more heat. Remove the bay leaves before serving.
💡 Chef's Tips
Always use authentic imported Hungarian Paprika (marked 'Kalocsa' or 'Szeged'); standard grocery store paprika lacks the necessary depth. Never brown the onions too quickly; slow-sweating them is what gives the soup its characteristic body without needing flour thickeners. If the soup looks too thin, crush one or two of the cooked potato cubes against the side of the pot to naturally thicken the broth. For the best flavor, make the soup a day in advance; the spices mellow and the beef absorbs more character overnight. Avoid boiling the soup vigorously; a gentle simmer ensures the beef stays succulent rather than becoming tough.
🍽️ Serving Suggestions
Serve in deep bowls with a thick slice of crusty sourdough or rye bread to soak up the broth. A dollop of cool sour cream on top adds a lovely creamy contrast, though it's optional for purists. Pair with a glass of robust Hungarian red wine, such as Egri Bikavér (Bull's Blood). Offer a side of pickled cauliflower or spicy pickled peppers to cut through the richness of the beef. Garnish with a sprig of fresh parsley or a few rings of hot wax pepper for an extra kick.