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About the Recipe
Transport yourself to the rustic kitchens of Transylvania with our hearty Goulash Soup recipe, crafted in the time-honored tradition of home cooking.
This isn't just any soup—it's a taste of tradition, a comforting embrace from the heart of Transylvania. Passed down through generations, our recipe stays true to its roots, bringing you the authentic flavors of home-cooked goodness.
Perfect for chilly evenings or gathering around the table with loved ones, this Goulash Soup is a celebration of simple pleasures and cherished memories. So, grab your largest pot, embrace the warmth of the kitchen, and let the flavors of Transylvania take center stage in your home.
Ingredients
1 kg of fatty venison cut (Neck or Shoulder), diced
Beef stock, 1.5l
3 red onion
2 heirloom tomatoes
2 Carrots
4 potatoes
Hungarian Bacon (Zsir szalonna, essentially bacon that looks like it’s only fat
Red Wine
Sweet and Hot Paprika powder
Ground Cumin
“Eros Pista” Paprika seasoning
Bay leaves
Flour and eggs for dumplings (nokedli)
Fresh Rosemary
Fresh parsley
Preparation
Step 1
Clean and dice the meat (if it’s not already diced) and add it to the pan to brown with the onions, fry it briefly until a brief browning begins.
Step 2
Place the meat, vegetables into the pressure cooker or your large pot, add a graciouis dash of wine, and some water to barely cover the meat, cook it for 40-50 minutes in pressure cooker, 1.5-2 hours in a regular large pot.
Step 3
Spice it to taste, looking for a paprika heavy, spicy but not overwhelming flavour profile
Dice the potatoes and cook them until soft
Step 4
Once the stew is soft enough, plate it alongside with the parsley potatoes OR the dumplings, depending which one you made.
Optionally serve it with some sour cream on top, and a glass of the red wine used earlier.
Enjoy!