Hungarian Goulash (traditional)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 318.1
- Total Fat: 14.2 g
- Cholesterol: 51.8 mg
- Sodium: 558.8 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 6.3 g
- Protein: 22.4 g
View full nutritional breakdown of Hungarian Goulash (traditional) calories by ingredient
Introduction
This is how Hungarian goulash is made in Northern Hungary, in the shadow of the Carpathian Mountains! This is how Hungarian goulash is made in Northern Hungary, in the shadow of the Carpathian Mountains!Number of Servings: 8
Ingredients
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2 tbsp Extra Light Olive Oil
1 large onions, diced
1.5 lb pork loin, diced
3 medium carrots, coined
5 red potatoes, diced
1 cup Peas, frozen
4 cups Chicken Broth
10 tbsp Paprika
salt and pepper to taste
Tips
Hungarians serve this with crusty bread and pickles. The tart flavor of a good dill pickle with this soup is enjoyable, and won't impact your diet at all!
Directions
In a large soup pot, heat the olive oil, then add the onions and cook until they begin to soften. Add the pork, and coat with about half the paprika (please use a good quality imported paprika, such as Szeged sweet brand!!). Stir to distribute (if it's too dry, add a bit of the broth). Cook until the pork is well browned.
Add the carrots and potatoes, sprinkle with the last of the paprika and the salt and pepper, stir, and cook for five more minutes. Add the broth all at once, and bring to a low boil.
Simmer for a minimum of 30 minutes, and up to four hours. Add the peas a few minutes before serving, just long enough that they are cooked through.
Traditionally, you would add pinch noodles to this soup, but that adds a LOT of carbs so I don't suggest it. But to make them, mix up one egg with a pinch of salt, then add in enough flour to make a VERY stiff dough. pinch off pea size "noodles" and drop into the soup, which should be kept at a high simmer. Cook the noodles for no more than a few minutes.
This would usually be served with a tablespoon of sour cream in the center of the soup, and a little sprinkle of paprika over it. If you do add the noodles or sour cream, don't forget to add those to your calorie count!
Serving Size: Makes 8 half cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user REVALLYSON.
Add the carrots and potatoes, sprinkle with the last of the paprika and the salt and pepper, stir, and cook for five more minutes. Add the broth all at once, and bring to a low boil.
Simmer for a minimum of 30 minutes, and up to four hours. Add the peas a few minutes before serving, just long enough that they are cooked through.
Traditionally, you would add pinch noodles to this soup, but that adds a LOT of carbs so I don't suggest it. But to make them, mix up one egg with a pinch of salt, then add in enough flour to make a VERY stiff dough. pinch off pea size "noodles" and drop into the soup, which should be kept at a high simmer. Cook the noodles for no more than a few minutes.
This would usually be served with a tablespoon of sour cream in the center of the soup, and a little sprinkle of paprika over it. If you do add the noodles or sour cream, don't forget to add those to your calorie count!
Serving Size: Makes 8 half cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user REVALLYSON.