Goulash soup

Goulash is on every menu. It is a tradition, it is the history, the past and the present. There is no season for it, it is popular both in winter and in summer. It can be made with different types of meat, I have tried it with game meat, venison is also very tasty, but the original recipe is with beef. I had to try and make the most delicious Goulash soup. One that is spicy, red, proper Hungarian. “If you don’t know how to make it, go to YouTube and see how it’s done”, says my Martin. It is not easy for me ...

Tip: The preparation of the Goulash takes time. Therein lies the beauty of it, when the aroma takes over the house, and everyone is hungry and waiting.

Hungarians eat pancakes for dessert.

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Goulash soup

Ingredients:

750 g of beef
500g onion
3 tablespoons tomato puree
3 carrots
1 green pepper
Bay laurel
Pork lard
Red pepper
Hungarian spicy pasta
Salt
Pepper
Potatoes

Preparation:

The meat is washed and cut into cubes. Melt 2 tablespoons of lard in a heated bowl and place the meat while very hot. Cover with a lid. After 5 minutes, stir with a wooden spoon, then reduce the heat and simmer the meat for about 2 hours with occasional stir. Add more water if necessary. When meat softens, add the vegetables chopped into small cubes, mix with red pepper, salt, pepper, tomato puree and bay laurel. Add 1 litre of water and boil until vegetables soften, with the occasional stir. Finally, pour ½ of water over it and add 3 peeled and cubed-diced potatoes. Boil for another half an hour!