This ultra-comforting soup will warm you up on the coldest of days.
I first encountered goulash at the Stephansplatz Christmas market in Vienna.
It was dark and getting too cold to enjoy the market much longer.
Simply Recipes / Mark Beahm
I sought a warm meal in addition to the cup ofmulled winethat was preventing my hands from going numb.
The goulash reminded me of my momspot roastwith the bonus of a rich and aromatic paprika sauce.
While finishing my degree, I continued sampling goulash in new cities every winter.
Simply Recipes / Mark Beahm
The rich and flavorful broth of the Hungarian version of goulash won me over.
As a soup, its less burdened by the imposed seasonality of a stew.
A Key Ingredient in Hungarian Goulash
One of the main flavor components in goulash issweet paprika.
Simply Recipes / Mark Beahm
confirm to use a good-quality Hungarian brand of paprika if it’s possible for you to find it.
Its just as savory and comforting and takes slightly less time.
To make mushroom goulash, replace the beef with two pounds of mixed mushrooms.
Quarter the cremini mushrooms and chop the wild mushrooms into 1-inch pieces.
Reduce the simmer time to 45 minutes total and serve.
Bring the soup to a boil, then reduce the heat to medium-low to maintain a simmer.
Cover and cook until the vegetables are tender, about 45 minutes.
Add the potatoes to the pot.
Cook, uncovered, until the beef and potatoes are tender, about 25 minutes.
Season to taste with additional salt and pepper as desired and remove the bay leaf.
Refrigerate leftovers in an airtight container for up to 5 days.
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