Hungarian Goulash Soup (Gulyás) — Paprika-First, No Tomatoes

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth can reduce sodium and calories.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth without increasing calories.

carrots

🥗Healthier: zucchini

💰Cheaper: frozen mixed vegetables

Zucchini is lower in calories and frozen veggies are often cheaper.

In a large, heavy pot, melt the lard over medium heat. Add the diced onions and cook gently for 15–20 minutes, stirring frequently, until soft, golden, and sweet.

Once the onions are pale golden and glossy, remove the pot from the heat. Add the sweet paprika and stir thoroughly into the warm onion-lard mixture.

Return the pot to low–medium heat. Add the beef chunks and stir to coat evenly in the paprika-onion base. Cook just until the meat loses its raw colour on the outside.

Deglaze the pot with a ladle or two of hot water, scraping up any fond from the bottom. Then pour in enough water to cover the beef by 2–3 cm. Season generously with salt. Bring to a gentle boil, skimming any scum that rises, then reduce to a bare simmer. Leave the pot partially uncovered and simmer for 1.5 to 2 hours, or until the beef is tender but not falling apart.

Add the diced waxy potatoes to the pot, topping up with hot water if needed to keep everything submerged. Continue simmering for another 25–30 minutes, or until the potatoes are soft but still hold their shape.

(Optional) About 10 minutes before serving, add your egg noodles or short pasta if using. Cook directly in the broth until tender. Adjust seasoning with more salt if needed.

Cooking Techniques

Equipment Needed

Spice Level: