Guylas Suppe

November 9, 2014 § 2 Comments

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I remember eating Guylas quite often growing up. There are some things I remember not liking too much, like lentils and liver (who did?) but most of my mother’s cooking I loved. And Guylas and Guylas Suppe, aka goulash soup was probably my favorite. Having a Hungarian father paprika was put on almost every dish. Eggs, chicken, fish, even toast with cream cheese had some paprika sprinkled on it. But Guylas has more than a sprinkling, 2 heaping tablespoons go into this, and that’s what gives it it’s unique flavor.

I’ve heard that peppers are very often added, but my mother never put peppers into her Guylas, only meat, lots of onions, carrots and paprika. You could always add them if you’re a pepper fan, me not so much. If you want to make a stew instead of a soup, just cut down on the liquid somewhat. And don’t forget the sour cream, that’s another thing we put on and in everything!

Ingredients:

bacon fat, lard or olive oil for browning the meat, about 3 TBL

1 1/2 lbs beef chuck, cut into small cubes about 1/2 ”

handful of flour, for dusting the meat

2 medium onions, diced

1 clove garlic, crushed

2 medium carrots, chopped

1 TBL tomato paste

2 heaping TBL good sweet Hungarian paprika

1/4 cup red wine

handful of parsley, roughly chopped

1 bay leaf

1/2 tsp dried thyme

1 tsp salt and  1/4 tsp pepper

3 cups beef stock or water will do, heated

2 large potatoes. peeled and cut into small pieces, 1/2 ”

sour cream

 

Prepare the meat by salting and dusting with some flour.

In a large soup pot, heat the fat until hot. Add the meat cubes and sear on all sides. Don’t crowd the pot as you’ll end of steaming the meat.

Remove to a plate, add the onions to the remaining fat. You should have enough fat to sauté the onions, if not, add more. Don’t be afraid of fat!

Add the paprika, stir and cook slowly about 10 to 15 minutes until soft.

Add a little bit of red wine now to loosen everything up, then add the garlic, carrots, tomato paste, parsley, salt, pepper, bay leaf and thyme.

Put the meat back in, add the heated stock or water to cover everything, slowly bring to boil.

Turn heat to a simmer and cook about 1 1/2 hours until meat is very tender.

Add the diced potatoes and cook until soft, about another half hour.

Taste for seasoning, put into serving bowl and add a big scoop of sour cream.

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This soup is even better the next day, like so many other things!

 

Makes about 6 large servings.

 

 

 

 

 

 

 

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