24 responses

  1. Monica I.
    March 9, 2012

    If you call the church, the ladies might have some noodles for sale… ;-) I didn’t learn how from my grandmother before she passed away.

  2. maya
    March 9, 2012

    You can also substitute csipetke with pearl barley (put a handful in with the vegetables). The Hungarian Deli near Peigan Trail sells “gulyaskrem” which is a paste with all the essential flavours a gulyas soup needs.

    • JulieVR
      March 11, 2012

      Maya – great tips, thanks! And you’re right, barley would be fab in here! Will check out the Hungarian deli!

  3. akajb
    March 9, 2012

    When recipes call for beef, is it ever possible to replace with pork? I have a food intolerance with beef, so I no longer eat it. I always wonder if there are ways of turning good beef stew recipes into good pork stew ones…

    • JulieVR
      March 11, 2012

      Often you could replace beef with pork – in this case you want something that cooks low and slow, like pork shoulder… and you’d need to drain off the excess fat (or spoon it off!)

  4. Barb
    March 9, 2012

    This looks like something I could get into. Delish!

  5. kickpleat
    March 10, 2012

    This sounds so good. I’ve always wanted to try those little dumpling/noodle things!!

  6. maggie
    March 10, 2012

    Those dumplings are a lot like German spaetzle.

  7. Cathy N
    March 11, 2012

    Thanks again for yet another wonderful inspiration for dinner tonight (I can always count on you!). This goulash will be perfect to come home to after an afternoon ski today. I’ll pop the goulash into the slow cooker before we go and it will be perfection by the time we get home! Yes!

    • JulieVR
      March 11, 2012

      Oooh good idea! It would be perfect in the slow cooker!

  8. susie
    March 12, 2012

    wow, that looks nothing short of delicious!

  9. Karen
    March 12, 2012

    This is my kind of meal. It looks just delicious. Love the little dumplings!

  10. akajb
    March 13, 2012

    Would you put the dumplings in at the start if you make it in a slow cooker? Or near the end. I’m going to try it with pork tomorrow. I’ll let you know how it works out. :)

  11. akajb
    March 14, 2012

    In case anyone is interested, I made it today with pork. I replaced the beef broth with chicken broth (but 2.5 cups, because that’s what I had left in a tetra pack). I cooked my in the slow cooker on low all day. I did cook the bacon and browned the pork ahead of time, but that’s it. I put all the vegetables in raw. I also used regular paprika, since that’s what I had. I made the dumplings, and put them and turned it up to high when I got home. I ate about 30 minutes later, and they were cooked. Mine were pretty big, because I had trouble breaking the very sticky dough into pieces.

    Anyway, the outcome was excellent, and I’ll make it again. :)

  12. maya
    March 15, 2012

    Csipetke seems tricky (unless you were brought up in Hungary), but if you find it too sticky just keep the flour handy and dip the dough in (maybe knead it a touch more) a couple of times during the process. Gulyas is even better with beans instead of potatoes, just don’t forget to soak the beans overnight.

  13. denise
    May 17, 2012

    cooler weather is coming, cant wait to make this goulash,slow cooker sounds great,also pearl barley sounds great.

  14. Nichole
    August 15, 2012

    I make a version of this regularly. 4 Caveats: First, if your dough is sticky (which it shouldn’t be!!! You should be able to turn it out and gently knead it!) add more flour. Second, pinch your spaetzel to the size of about chick peas, it minimizes the mushy factor. Third, don’t freeze it with the spaetzel, they fall apart when they thaw and ruin the dish. Finally, the inclusion of tomato in a goulash is akin to heresy. No self-respecting nagyanya would have a tomato anywhere near her when preparing this. They’re not native to the area and are generally thrown in there for colour by North Americans too cheap to spring for good paprika.

    That said, you can’t go wrong with a good goulash!

  15. Helen
    August 27, 2012

    Hi Everyone, this recipe looks great I would like to share with you the real Hungarian Goulash Soup. I will share with you my Mother’s cooking video. Also, “csipetke” is small and is usually used for bean soup and pea soup. There are no dumplings in the authentic Hungarian Goulash Soup. On another note Hungarian Goulash is not the same as Hungarian Goulash Soup. If you like Goulash Soup, you may also try Hungarian Goulash, which is a main dish made out of pork, chicken, beef, lamb, mushrooms and so many other things and is called “porkolt” in Hungarian. So here it goes, enjoy the recipe http://www.youtube.com/watch?v=v7U70gPylBA

  16. Tat
    February 5, 2013

    Thanks so much for this recipe. Made it tonight with pork- turned out so well.really win it was easier to get better quality and flavour paprika in Canada.

    • Julie
      February 6, 2013

      I’m so glad it worked out for you!

  17. Jon
    August 12, 2013

    Love the dish although I use pork shoulder steaks as they are less expensive in the UK. I also use the smoked paprika, and as I like food spicy add quite a bit more than suggested.

    Thank you for putting this recipe online,

    Once the meat and everything has been cooked up I transferred mine to a slow cooker and left it for about eight hours. The aroma is incredible. I also cook the csipetke in the slow cooker too for around ten to fifteen minutes.

    Thanks again

  18. Lynda
    April 14, 2014

    I have a spaetzle maker which fits over top of my soup pot. I load the “hopper” with the dough and slide it back and forth over the steaming cooked soup. Stir the spaetzle in briefly and the little dumplings are done. Easy and adds so much to the Goulash flavour.
    I also add frozen Spinach Nuggets to soup, 5-6 does the trick. Adds colour, nutrients and flavour.

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