Etikettarkiv: gulasch

Zsuzsannas ”Gulyas Leves” spiced with Hungarian witchcraft

Helsingborgskanotisternas klubbträff gjorde en gastronomisk rivstart när Zsuzsanna lagade en äkta ungersk gulasch till hela gänget på 20 personer. Den kokades över öppen eld under 5 timmar och blev fantastiskt god! 🙂

Hela 5 timmars puttrande och sjudande över öppen eld. 

En nöjd kock håller ett vakande öga på ordningen i kön.

Zsuzsannas recept är ett gammalt traditionellt ungerskt recept som man använt sedan generationer tillbaka. Det blir säkert fantastiskt gott även om ni inte har möjlighet att krydda med ungersk ”witchcraft” ! 🙂


  • 1 kg onions, chopped finely
  • 1 dl bacon fat or vegetable oil
  • 300 gr (about 2 bags) chopped bacon
  • 2-2.5 kg beef cut in cubes
  • 5-6 tablespoon sweet Hungarian paprika
  • ½ kg carrots, peeled and cut into 1 cm rounds
  • ½ kg fresh celery cut into 1 cm pieces
  • 7-8 pcs mid-size cloves of chopped garlic
  • 1 kg potatoes, peeled and cut into small pieces
  • 3 teaspoon ground caraway seeds
  • 3 teaspoon  ground black pepper
  • Pinch hot Hungarian paprika
  • Salt to taste
  • 1-2 L red wine
  • About 10 L water


In a large soup pot, heat up oil add chopped bacon and brown it. Add onions over medium-low heat, stirring frequently, until translucent. Do not let the onions brown. Add a small amount of water if necessary, to keep them from sticking to the pan.

Add the meat cubes and stir constantly until the meat has been seared on all sides. Add red wine and water to cover by 3-5 cm and bring to a boil. When soup is boiling shake the sweet Hungarian Paprika on top of it. Do not mix, let it dissolve by itself*.  Add garlic, pepper and caraway. Do not salt it, enough to add salt at the very end.

Reduce heat, cover and simmer until meat is almost tender, adding water as necessary to keep it above the level of the meat. This can take up to 3-4 hours. When meat is about 2/3 done, then add the carrots and the celery and continue to simmer. When meat is tender, add potatoes and hot paprika (if using). Bring back to the boil, reduce heat to a simmer, cook until the potato is tender but not falling apart about 20 more minutes. Add additional water if necessary to keep a soup consistency. Add salt to taste.

*If you cook indoors, then place the Hungarian Paprika on the meat directly, stir once and add water.