Today I will share with you one of my favorites, Hungarian Bean Goulash Soup. This is another peasant dish, which is considered a one-pot-dish.
I can never actually make enough of it, even though this dish is best when warmed up several times. It’s like wine 🙂 gets better with age. But I never have any leftovers.
2 tbsp. grapeseed oil
1 large onion, peeled, chopped
1 large green bell pepper, cored, chopped
1 jalapeño, sliced (leave out if don’t like spicy)
1 large carrot, peeled, chopped
3 cloves of garlic, peeled, chopped
2 medium tomatoes (or 1 large), chopped
1 large slice of celery root, peeled, sliced
1 large parsnip, peeled, chopped
1/4 cup of freshly chopped, cilantro (+1 tbsp. for serving)
1 tbsp. red paprika powder
1 tsp smoked paprika powder
500 grams of beef, cubed
1 tsp salt
1 tsp goulash paste (leave out if you can’t find any)
2 cans of rinsed kidney or white beans (I like kidney beans)
Place oil, carrot, parsnip, celery root, garlic, onion, 1/4 cup of cilantro, green pepper and jalapeño into a large stockpot and sauté for 5 minutes while stirring from time to time.
Add goulash paste (seen on the left) red and smoked paprika, stir and add a cup of water. Cook for 10-15 minutes. Add beef, salt and cook for another 10-15 minutes.
Add 4 cups of water and cook for an hour. Check tenderness of meat. If meat is fork-tender; add rinsed beans and 2 cups of water. Cook for 10 minutes.
Serve with crusty bread and by sparkling freshly chopped cilantro in each serving of Hungarian Bean Goulash Soup.
Just a note 😉 before I get any messages about the fact that Hungarians don’t usually use cilantro or jalapeño peppers. I, because it’s my kitchen 🙂 substituted parsley with cilantro and chili pepper with jalapeno pepper.
Whenever you use canned products such as beans, peas, carrots, corn etc. always pour them into a colander and rinse well to remove access salt and preservatives.