📝 About This Recipe
Transport your kitchen to the heart of the Great Hungarian Plain with this soul-warming Gulyásleves. Far from the thick stews often found elsewhere, this authentic version is a rich, crimson soup brimming with tender beef, earthy root vegetables, and the unmistakable smoky depth of premium Hungarian paprika. It is a masterclass in slow-cooking, where simple ingredients transform into a complex, aromatic masterpiece that has defined Hungarian hospitality for centuries.
🥗 Ingredients
The Meat and Base
- 2 pounds Beef Chuck or Shank (cut into 3/4 inch cubes, patted dry)
- 2 tablespoons Lard or Vegetable Oil (traditional lard provides the best flavor)
- 3 medium Yellow Onions (finely diced)
- 4 cloves Garlic (minced)
Spices and Aromatics
- 3 tablespoons Sweet Hungarian Paprika (high quality, authentic 'Édes' variety is essential)
- 1 teaspoon Caraway Seeds (lightly crushed)
- 2 pieces Bay Leaves (whole)
- 1 to taste Salt and Black Pepper
Vegetables and Liquid
- 2 large Carrots (peeled and sliced into rounds)
- 1 large Parsnip or Parsley Root (peeled and sliced into rounds)
- 2 large Yukon Gold Potatoes (peeled and cut into 1/2 inch cubes)
- 1 piece Bell Pepper (yellow or green, diced small)
- 1 medium Tomato (peeled and chopped)
- 6-7 cups Beef Broth or Water (enough to cover ingredients by 2 inches)
Csipetke (Hand-pinched Noodles)
- 1/2 cup All-purpose Flour
- 1 small Egg
- 1 pinch Salt
👨🍳 Instructions
-
1
In a heavy-bottomed pot or Dutch oven, melt the lard over medium-low heat. Add the finely diced onions and a pinch of salt.
-
2
Sauté the onions slowly for 10-15 minutes until they are soft, translucent, and just beginning to turn golden. Do not rush this; the melted onions provide the body of the soup.
-
3
Remove the pot from the heat momentarily. Stir in the Hungarian paprika and caraway seeds. Mixing the paprika off-heat prevents it from burning and becoming bitter.
-
4
Return to the heat and add the beef cubes and garlic. Stir well to coat the meat in the onion-paprika mixture. Sear for 2-3 minutes until the meat is no longer raw on the outside.
-
5
Add the diced tomato and bell pepper. Pour in about 1 cup of water or broth—just enough to keep the meat from sticking—and add the bay leaves.
-
6
Cover and simmer on low heat for about 90 minutes. Stir occasionally and add tiny splashes of liquid if it looks too dry. The meat should be nearly tender.
-
7
While the meat simmers, prepare the Csipetke. In a small bowl, knead together the flour, egg, and salt into a stiff dough. Pinch off pea-sized bits with your fingers and set them aside on a floured plate.
-
8
Once the meat is tender, add the carrots, parsnips, and the remaining 5-6 cups of broth or water. Increase heat to medium and bring to a gentle boil.
-
9
Add the potatoes to the pot. Simmer for another 15-20 minutes until the potatoes and root vegetables are fork-tender.
-
10
Drop the Csipetke noodles into the boiling soup. They are done when they rise to the surface, usually within 3-4 minutes.
-
11
Taste the broth. Adjust seasoning with salt and pepper. The soup should be deep red and the liquid should be slightly thickened by the starches.
-
12
Remove the bay leaves and let the soup rest for 10 minutes before serving to let the flavors settle.
💡 Chef's Tips
Use only authentic Hungarian Paprika (from Kalocsa or Szeged) for the correct flavor profile; generic supermarket paprika often lacks depth. Never brown the meat at high heat before adding the paprika; the traditional method relies on the meat braising in its own juices and the onion base. If you prefer a spicier kick, add a half teaspoon of 'Erős Pista' (hot pepper paste) or a dried hot chili pepper during the simmering stage. The onions should be chopped very finely; they are meant to melt away and naturally thicken the broth without the need for flour. This soup tastes even better the next day, as the spices have more time to infuse into the beef and vegetables.
🍽️ Serving Suggestions
Serve in deep bowls with a thick slice of crusty white sourdough bread to mop up the paprika-rich broth. Pair with a glass of robust Hungarian red wine, such as Egri Bikavér (Bull's Blood). Offer a side of hot cherry peppers or extra paprika paste for those who enjoy more heat. A light cucumber salad with a vinegar and sugar dressing (Uborkasaláta) provides a refreshing contrast to the rich soup. Finish the meal with a classic Hungarian dessert like Palacsinta (thin crepes) or Dobos Torte.