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Gulyás Leves (Goulash soup) HT SP Hungarian  105mins


Serves 4    Hot  Beef  Vegetables Soups Gluten Wheat Dairy free  Hungary  Eastern Europe   


1 large Onion, chopped
2 tablespoons Vegetable Oil

1 teasp Paprika
Salt and Pepper
400g/14oz Stewing Beef, cut into cubes
1 Green Capsicum (sweet pepper), chopped

100g/4oz Carrot, sliced

100g/4oz Parsley Root or Parsnips, sliced
300g/11oz Potatoes, cut into chunks
1 Tomato, chopped
1 teasp Caraway seed

1.5L/50fl.oz. Water



1. Heat the oil in a large saucepan, add the onion and sauté until softened.


2. Sprinkle the paprika over the onions then add the beef, salt, pepper, green pepper and tomato. Mix well, reduce the heat to very low, cover and cook very gently for 45 minutes, stirring from time to time.


3. Add the remaining ingredients, mix well then cover and continue to cook for a further 45 minutes. Serve hot.




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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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