Babgulyas – Hungarian bean goulash from the cauldron

Ingredients for 6 servings:

• 200 g smoked bacon, diced, alternatively oil
• 1 kg beef neck
• 500 g dried beans (white or red, soaked 24 hours beforehand)
• 1 large onion(s), diced
• 3 garlic cloves, diced
• 2 medium-sized pointed peppers, finely chopped
• 1 small bell pepper(s), finely chopped
• 2 medium-sized tomatoes, cut into small pieces
• 2 medium-sized carrots, finely chopped
• 1 small parsley root(s), finely chopped
• 1 small piece(s) celeriac, finely chopped
• 2 tsp paprika powder
• 2 sprigs of thyme
• 4 bay leaves
• salt and pepper
• 2 tbsp paprika powder, hot
• n.e. Sour cream or sour cream, 20%

Instructions

Working time approx. 1 minute; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 2 hours 31 minutes

traditional and simple

Alternatively, heat a little oil for smoked bacon and fry the diced onion and garlic in it. Dice the beef and fry with it. Season with paprika. First add the finely chopped bell peppers, then the tomatoes, carrots, parsley root, and celery. Stir and sauté for a few minutes. Sprinkle paprika and pepper over the vegetables and pluck the fresh leaves from the thyme sprigs and add them. Add water as needed and bring the soup to a boil. Once boiling, add the previously soaked beans. If no bay leaves were added to the beans during soaking, add them to the soup now as well. Then simmer the beans until tender (approx. 1.5 – 2 hours). Finally, season with salt and pepper and paprika to taste. Serve with a little sour cream or sour cream as a topping. I prepared this recipe traditionally in a cauldron over an open fire. To do this, ensure the heat is even and not too high. In a steamer, the cooking time is reduced accordingly.