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Hungarian-Style Gulyas Soup (my way)

  • 8 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

<p>There are many, many versions of Hungarian Gulyas Soup, which is traditionally made in a kettle. This recipe is a version that I created, to capture the flavor of that soup that I experienced (many years ago) in Hungary. While I don&#8217;t cook over a kettle, I used a Dutch oven, and make this hearty soup with red and green bell peppers, potatoes, garlic, and a few other ingredients. It&#8217;s a rich and hearty soup with a nice balance of beef, tomato, paprika and a touch of caraway seeds. I served this with potato langos bread (rubbed with fresh garlic). Delicious! A step-by-step recipe is posted on my food blog. </p>


2 pounds chuck eye roast (ask your butcher)
2 small onions, thinly sliced
2 cloves fresh garlic, minced
1 Tablespoon sweet paprika
2 tsp. hot paprika (optional, if not using use all sweet paprika)
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
3 Yukon Gold Potatoes (or red), cut-up
2 Bay Leaves
4-5 springs of fresh thyme, tied with kitchen string (optional)
1 quart beef stock
1 28 oz. can crushed tomatoes
2 Tablespoons tomato paste
1 Tablespoon caraway seeds

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