What goes better on a cold winter day than a warming and hearty Goulash soup? In Hungary, Goulash is always served as a soup and is preferably cooked in a cauldron over an open fire. This gives the soup a nice smoky note. To achieve the same taste at home in the kitchen, it is advantageous to use flavorings such as smoked goulash puree or smoked paprika powder.
Using Mangalica fat to fry the onions and meat makes all the difference!
Ingredients:
About 600g beef (e.g. prime rib)
3 yellow onions
1 tbsp Mangalica fat
1/2 tsp ground cumin
3 crushed garlic cloves
about 4-5 tbsp paprika powder
about 2-3 tbsp Goulash puree
1 carrot
1 parsley root
2 celery stalks with leaves
2 peppers (preferably white Hungarian pointed peppers, otherwise green)
1 tbsp Tomato puree
about 400g firm potatoes
Do this:
Melt the Mangalica fat in a large pot and sauté the finely chopped yellow onion until it becomes transparent but not browned! Add the cumin and garlic and fry as quickly as possible. Divide and add the meat to the pot. Cover everything with a thick layer of Paprika powder and season with salt and Goulash Puree (note that the puree contains salt). Cover with a lid and let simmer for a long time! Add water so that the paprika powder does not burn (it tastes very bitter).
Add the diced vegetables and tomato paste when the meat is tender. Add more water to cover the meat and vegetables and simmer for about 20 minutes until the vegetables are almost done. Then add the diced potatoes and simmer until soft. Finally, add the Csipetke pasta and simmer for another 5 minutes.
Serve the soup hot with bread!