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Bean goulash
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Bean goulash

120 min4 serv.20 февр. 2026 г.

Description

The dish is prepared without unnecessary complications. Aromatic bób gulyás is a thick soup invented by Hungarian cooks. It is one of the main dishes of Hungarian cuisine. There are several variations of this soup: with beans and versions with potatoes. I suggest preparing the classic version of the soup, which includes meat broth and the main ingredients—plenty of beans, paprika, and smoked meats. You can use any meat, and smoked ingredients are also up to your preference. I chose smoked pork ribs. It's also said that without cumin, bób gulyás isn't truly Hungarian. And of course, csipetke—small pieces of dough similar to dumplings. An incredibly delicious dish. The finished dish is ready to be served.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the ingredients for making bean goulash.

  2. 2

    Step 2

    Step 2

    Peel the onion, wash it, and chop. Place it in a cauldron or a heavy-bottomed pot. Add oil and sauté the onion until translucent.

  3. 3

    Step 3

    Step 3

    Wash the pork and cut it into pieces. Add the pork and bacon to the onion.

  4. 4

    Step 4

    Step 4

    Sauté the meat with the onion for 8–10 minutes, stirring.

  5. 5

    Step 5

    Step 5

    Then add sweet ground paprika and cumin, which should be rubbed between your fingers beforehand.

  6. 6

    Step 6

    Step 6

    Pour water into the cauldron so that it barely covers the meat. Cover with a lid and simmer for about an hour, until the pork is cooked.

  7. 7

    Step 7

    Step 7

    Peel the carrots, wash them, and add to the cauldron.

  8. 8

    Step 8

    Step 8

    Peel the potatoes, wash, slice, and add to the goulash. Season with salt and pepper to taste. Add vegetable seasoning.

  9. 9

    Step 9

    Step 9

    Add more water. Cook the dish until the potatoes and carrots are done.

  10. 10

    Step 10

    Step 10

    Meanwhile, prepare the dough for chipetke. Break an egg into a bowl. Add flour and a pinch of salt.

  11. 11

    Step 11

    Step 11

    Knead a soft, elastic, but fairly firm dough.

  12. 12

    Step 12

    Step 12

    Pinch off chipetke from the dough with your fingers or simply cut into small pieces. Add to the cauldron with the goulash. Cover with a lid and cook for 7-8 minutes.

  13. 13

    Step 13

    Step 13

    Add canned beans to the ready goulash, previously drained of brine. Also add minced garlic.

  14. 14

    Step 14

    Step 14

    Mix all the ingredients for the bean stew.

  15. 15

    Step 15

    Step 15

    Let the goulash stand for an hour and then serve.