Gulyas - Traditional Hungarian Goulash Soup with Noodles
Gulyas is the ultimate comfort food. What’s not to love about one pot slow-simmered beef and potatoes infused with spicy paprika and homemade galuska noodles? Hungarian goulash is zero effort, ALL flavour.
First step is to slow cook the beef. Pop it in a pot (or pressure cooker) and cover completely with water (around 3 cups). Bring to the boil then allow to simmer for 2 hours (or 1 hour if you're using a pressure cooker). As it boils, keep topping with boiling water as needed to keep the meat covered (around 3-4 cups). The beef may still be tough at the end of this stage, don't worry, it will soften by the end.
While the beef is cooking, heat a medium frying pan on low-medium heat and add your vegetable oil, onions and garlic. Cook carefully until soft and translucent. Keep your eye on the onions, you want them just cooked and not burnt as it will change the flavour.
Once the beef has cooked, add in the cooked onion and garlic along with the potatoes, carrot, parsnip, celeriac, dry spices, Hungarian sausage and beef stock to the pan. Top up with water so all the ingredients are covered (around 2 cups).
Bring it all to a boil, then reduce heat and simmer (uncovered) for one more hour, topping up with extra water as required to keep everything covered and maintain a soft, soupy consistency.
For the Galuska Noodles:
While the soup is simmering, it’s time to create your galuska noodles. Add the white flour, egg, water and salt & pepper (optional) to a mixing bowl, mix until smooth and well combined, then allow to rest.
In the last 10 mins of cooking, pop a dab of dough onto a paddle and flick small slivers at a time into the soup using a knife. Dip the knife into the soup after every flick to stop the dough from sticking to the knife.
Serve immediately with hot crusty bread and butter. YUMMMM.
Watch the onions and cook them slowly. If they burn, it will totally change the flavour, so keep your eye on 'em.
Serve this soup with hot crusty bread and butter. YUMMMM.
If you want to put the lid on to boil the beef and then the soup, leave a gap, otherwise it will boil over.
Make sure to dip the knife into the soup after every flick to stop the dough from sticking to the knife.
Can I cook goulash in a slow cooker? Yes. If you're going to use the slow cooker, cook the onion and garlic in the vegetable oil first then add the remaining ingredients (except for the galuska noodles) all together. Cook on high for 8 hours. 10 minutes before serving, whip up the galuska noodle batter and start flicking the noodles in!
What cut of beef is best used for this soup? We used and recommend gravy beef, which is also known as chuck steak. This cut is perfect for cooking in stews and soups as it gives you the melt-in-your-mouth tenderness you want in a dish. It's also an affordable cut so it won't break the bank.
Can I freeze it? Yes, which is fabulous. There's nothing better than not having to cook dinner, and getting to warm up a mouth-watering chunky soup that's ready to devour in minutes, not hours!
Variations & Substitutes
If you can't find Hungarian csabai sausage, you can substitute with kolbasz, Polish kielbasa, chorizo or leave out completely.
Feel free to omit the galuska noodles to make this soup a little easier. Or throw in a handful or penne or macaroni in the last 20 minutes of cooking if you still want some pasta in it.
No celeriac? No worries. Sometimes it may not be available or in season. If that's the case, you can substitute with an extra potato, parsnip or turnip if you like.