Gulyásleves

Ingredients

• 1⅛ lbbeef (shank or shoulder)cut into 1.5–2 cm cubes
• 7 ozOnionfinely diced, base of the stew foundation
• 2 tbspLardfor frying; clarified butter or oil as alternative
• 1 tbspPaprika powderstir in off the heat, deglaze immediately
• 10½ ozPotatoespeeled, cut into 1 cm cubes
• 2carrotssliced into rounds
• 1parsley rootsliced; known as white root in Hungary
• 1¾ ozceleriacsmall piece, diced
• 3 clovesGarliccrushed
• 1Tomatodiced; tomato paste as alternative
• 1sweet pointed pepperdeseeded, cooked whole or cut into strips
• 1 tspCarawaycharacteristic spice of the soup
• 2bay leafsimmer along
• Saltto taste
• Black pepperfreshly ground or whole peppercorns
• 6⅓ cupsWaterfor topping up; beef stock as alternative
• 1Eggfor the pinched noodles (optional)
• 2¾ ozflourfor the pinched noodles; used as thickener in one source (optional)
• 1 tspMarjoramonly in some sources (optional)
• hot paprika powderto taste for heat (optional)

Method

1. Cut the beef into 1.5–2 cm cubes and season with salt and pepper. Finely dice the onions, crush the garlic, slice the carrots and parsley root, dice the celeriac, peel the potatoes and cut them into 1 cm cubes, then chop the tomato and the sweet pointed pepper.
2. Heat the lard in a large pot and sweat the onions over medium heat until soft and golden, without letting them brown.
3. Pull the pot off the heat, stir in the sweet paprika powder and deglaze straight away with a little water, then let the liquid cook down briefly.
4. Add the cubes of beef and fry them, stirring, until they have turned white all over.
5. Season with the caraway, garlic, bay leaves, tomato and pointed pepper, pour in a little water and braise the meat in its own juices, letting the liquid reduce several times and topping up with a splash of water each time.
6. Pour in the water or beef stock, cover, and simmer gently for about 90 minutes, until the meat is beginning to turn tender.
7. Add the carrots, parsley root and celeriac, carry on cooking, and after a few minutes drop in the potato cubes.
8. For the csipetke, knead a firm dough from the egg, flour and a pinch of salt, pinch off small pieces and drop them into the simmering soup.
9. Cook everything for a further 10 minutes, until the potatoes and the noodles are soft. Remove the bay leaves, then taste and adjust with salt and pepper.

Tips and variations

Pork leg works in place of beef, and ready-made beef stock in place of the water. The csipetke are optional — leave them out, or thicken the soup lightly with flour instead. If you like, season with dried marjoram, use whole peppercorns instead of ground pepper, or add hot paprika powder for heat; parsley and celery leaves can simmer along and are fished out before serving. There's also a German version made with tomato paste, red wine, sugar, balsamic and cayenne, with the paprika toasted separately. Serve the soup with slices of bread or pogácsa.