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Bab Gulyas

Bab Gulyas

The beans are washed in the evening and left to soak in water. The cuttlefish is cut and put in water in the evening. Cut the meat into cubes then chop the vegetables. Put the pot on the fire with a little lard. Add the onion and let it cook until it becomes glassy. Add the peppers, carrots, parsley, parsnips, celery and garlic. When the vegetables have softened, add the fresh meat. Let them cook until they change color. Add the pieces of smoked ciolan. Add a little salt, pepper, cumin, thyme, paprika. Keep in mind that the ciolan is salty when you add salt. Extinguish with the broth then fill with water. Let it simmer. When it boils, add the dried beans. Stir from time to time and bring to a boil. If necessary, make up with hot water.

The meat is boiled when it falls off the bone. Remove the stalk and clean the bones, cut into suitable pieces and put back in the gulyas. from the fire.

Serve with onions, pickles, hot peppers with soft bread, homemade.

Bean goulash & # 8211 Babgulyás

Bean goulash is similar to the traditional gulyás, but instead of potatoes it & # 8217s made with dried beans. In Hungary pinto beans are the most commonly used variety, but any kind of dried beans can serve the purpose. Concerning the meat the best choice is beef, one of the tastiest cuts is shank, which is perfect for long time cooking babgulyás, however, can also be made with smoked and / or unsmoked pork. The soup is thick enough without noodles, but you can add pinched noodles (csipetke) if you want in this case add the noodles to the soup 15-20 minutes before you finish cooking.



Cover the pinto beans with 3 inches of water and soak overnight. The following day drain and discard soaking water. Place the beans in a medium sized pot and cover with 1 inch of water. (You may add a teaspoon of homemade seasoning blend.) Cook until beans are halfway done. Drain and set aside.

In a separate pot heat lard and sauté finely chopped onion and garlic. Add beef shank and fry until all sides turn white. Remove from the heat, sprinkle with paprika, add bay leaf, black pepper corns and caraway seeds, and give it a stir. Pour in 6 cups / 1.5 liters of water and return the pot to the heat. Salt and pepper, and add wax pepper and tomato in whole. Bring it to a boil, then reduce the heat and simmer. Keep adding more water as the cooking liquid boils away.

Once the meat is halfway cooked, add diced carrots, parsley roots, celeriac and pre-cooked beans. Add more water if needed (the dish shall look like a thick soup, not a stew) and adjust salt. Simmer until tender. Turn off the heat and add finely chopped parsley. Cover and let the soup steep for 30-40 minutes before serving.

Hungarian Gulyás (Goulash)


  • 3 tablespoons oil or lard
  • 5 medium onions, diced
  • 2 1/2 teaspoons salt
  • 2 1/2 liters (2 1/2 quarts) water, plus a few extra spoonfuls
  • 3 tablespoons Hungarian paprika (sweet)
  • 1/2 teaspoon black pepper
  • 1 tablespoon caraway seeds
  • 1.5 kg (3 1/4 lbs) beef, chopped into bite-sized pieces
  • 2 cloves of garlic, chopped
  • 5 medium carrots, sliced ​​into bite-sized rounds
  • 2 medium parsnips, sliced ​​into bite-sized rounds
  • 2 large potatoes, cubed
  • 2 tomatoes, diced
  • Csipetke (pinched paste), optional


  1. Heat the oil or lard in a large pot (preferably a Dutch oven). Add the onions along with a few spoonfuls of water (so they don’t brown) and a pinch of the salt. Cook slowly over very low heat for about 15 to 20 minutes, or until the onions are clear and glassy.
  2. Remove from the heat and add the paprika, pepper, and caraway seeds. Stir quickly to combine and add a tiny bit of water (to prevent the paprika from burning).
  3. Add the meat and garlic and cook over high heat, stirring, until the meat is slightly browned (about ten minutes). Turn the heat down to low, add a few spoonfuls of water, and cook for about 15 more minutes, until the meat is nearly cooked through.
  4. Add the rest of the water and keep cooking, over low heat, for at least an hour, or until the meat is cooked and nearly tender enough to serve. This could take hours, depending on the cut of beef you used.
  5. When the meat is nearly done, add the tomatoes, carrots, parsnips, and potatoes and cook for about 15 more minutes, or until they are tender (being careful not to overcook them). Taste the soup and add more salt and pepper, if needed.
  6. If you are using csipetke or another kind of small pasta, add it to the soup before serving. You can serve this soup with hot pepper or hot pepper paste.

About the author

Carolyn is one of Taste Hungary’s co-founders, and also a food and travel writer who has authored two culinary guidebooks to Hungary. . More about Carolyn Bánfalvi

Boiling water & # 8211 is a way to protect our health

Boiling - in household activities, Photo:

Every day, whether it's food preparation, personal hygiene or other activities, we turn to boiling, the process by which vapor bubbles are formed at high temperatures, which rise to the surface. The boiling point differs, depending on the liquid.

Boiling water

Boiling tap water is the safest way to protect our health, given that the danger of its infestation, in distribution networks, but also if it comes from springs or wells, with dangerous microorganisms, is very high. Bacteria such as Escherichia coli (E. coli), Legionella pneumophila, Salmonella, Shigella dysenteriae (responsible for intestinal infections), protozoa such as Giardia lamblia, Cryptosporidium parvum, hepatitis A virus, etc. can cause serious and long-term illness. The symptoms associated with the existence of these microbes are nausea, vomiting, diarrhea, abdominal pain, etc. To be sure that all dangerous microorganisms will be destroyed, the water must boil (at 100 degrees Celsius) for one minute. It is not necessary for a longer period of cooking, because, once this temperature is reached, all the microorganisms that can affect our health are destroyed. By this process, part of the chlorine contained is removed (but not completely, unfortunately). After boiling, the water should be cooled and placed in clean, tightly closed containers until it is consumed. Clean, fresh water is usually stored for three days in the refrigerator and 24 hours at room temperature. In general, the water used for:

  • Drinking
  • Preparation of bottles and baby food
  • Washing fresh fruits and vegetables
  • Preparation of juices, coffee, tea (considering that boiling water should never be put over the plants used to prepare tea, because it would largely destroy the active principles in this drink)
  • Brushing teeth

For foods whose preparation involves prolonged fever (soups, pasta, vegetables, etc.) you can use, directly, tap water. Also, for personal hygiene (bath, shower), water is used without boiling it, provided, for example, that the hands are washed, obligatorily, with soap, rubbing the palms for at least 20 seconds and drying them. then entirely. It is not necessary to boil the dishes in the kitchen if you use detergent and if they will be well dried afterwards.

Steaming, Photo:

Boiling vegetables in water

Boiling vegetables should be done in suitable pots, not too big, in which water only covers the vegetables. Before being boiled, they must be thoroughly washed and, where appropriate, peeled. Usually a little salt is added, which will give a better taste to the dishes, much better than if the salt is added at the end. The roots (carrot, parsnip, parsley root, celery, etc.) are put from the beginning, in cold water, which will reach boiling point, while green vegetables (loboda, spinach, broccoli, peas, green beans, etc.). put them in the water when it boils.The cooking time is essential to preserve the nutritional properties of the vegetables, the roots requiring about 30 minutes of boiling (try, the stage of fever, with a fork), while the others must be cooked between, for example, five minutes & # 8211 spinach, ten minutes & # 8211 green beans, broccoli, a quarter of an hour & # 8211 peas etc. To keep their green color, immediately after fever, put them under a stream of cold water.

Steaming vegetables

Steaming vegetables it is preferable to boil in water, because it better preserves their flavor, shape, texture, concentration of vitamins and minerals. Place the vegetables in special containers or in a perforated bowl (stainless steel or bamboo), placed in another in which there is water to the base of the first. Add a little salt, cover and boil the water over low heat. Steamed fish and raw meat can also be boiled. There are also ovens, with water tank, which allow you to cook any food on steam.

In food preparation, boiling has the disadvantage that it destroys enzymes, which the body absolutely needs, decreases the concentration of vitamins, and proteins lose about a third of their nutritional value, so a balance must be found between eating raw fruits and vegetables, on the other hand. on the one hand, and thermally prepared food, on the other.

Frequently Asked Questions.

I will be deported if I say yes to that question lol! No Hungarians do not use smoked paprika.

It didn't even appear on the shelves here until relatively recently. It also lives on the & ldquospeciality food shelves & rdquo rather than in the wall of Hungarian paprika on offer.

What paprika should I use?

First of all, it should be Hungarian paprika and it should be sweet paprika rather than spicy. You can add in a bit of spicy though, but be sure to hae a taste, the heat varies massively.

Sweet paprika is called & eacutedes and spicy paprika is called cs & iacutep & # 337s in Hungarian. The good stuff for export likely comes from a town called Szeged, so also look for Szegedi on the packet.

Can this be made in advance?

As with all stews, yes. This babgulyas will taste even better on day two, three or four!

It is one of the rare dishes that I cook in bulk and eat it for lunches all week. Stored in an airtight container it will last in the fridge for 4-5 days.

Just like a traditional Italian ribollita, this dish is often cooked for days in Hungarian homes and added to with vegetables or meats throughout the week.

How about some. gulyas?

I don't give you the answer to beans, because I've never made beans with beans. But I'll tell you a trick of mine (maybe I'll repeat myself, sorry!). broth, tomato paste, etc). why? because even from the most crumbly and floury potatoes you manage to get a gulyas that does not look like mashed potatoes.

Well, let me tell you how I make the gulyas. short ', as type two.

diced beef (for Adriana: buy beef pulp, a little biancostato, or as you call it, or punta di petto) plus a bone, along with vegetables (parsley, onion, a slice of pepper, a few parsley tails, as the root here is not, fry in oil with paprika, or hot sand, crushed cumin seeds, salt. .
when the meat is almost cooked, add the tomatoes (fresh, canned, pasta, broth, etc.) and bring to a boil, then add the not very finely chopped potatoes and diced celery root. Let these last ingredients boil as well. salt (potatoes absorb a lot of salt) and, possibly paprika, add chopped celery and parsley leaves.

# 6 Marika

# 7 Marika

# 8 SEXY

Pork goulash
500 gr. Pork
4 onions
500 gr. Lard
a teaspoon of buoys
3 tomatoes
1 clove of garlic
salt pepper
1 kg. Potatoes
100 gr. cream

Melt the lard in a large bowl, put the cut meat into pieces and let it brown. After they catch a light crust, the pieces of meat are removed and kept warm. Put the chopped onion in the remaining lard. After it is golden, add the garlic, the carrot (given through the large grater), the sliced ​​tomatoes and the pieces of meat. Add paprika, cumin, salt, pepper, sugar and pour as much water as possible to cover the food. Saute pan over low heat to simmer. When the meat is almost cooked, pour another cup of hot water and add the potatoes cut into quarters.

How to serve
Before serving, add sour cream and green parsley

1 kg. veal
1 kg. pork (preferably from git)
1 kg. Onion
4 red bell peppers
salt, pepper, paprika, cumin, oil, sour cream

Cut the meat into small cubes, simmer with onions and peppers, add water, season and simmer for about 2 hours, stirring constantly. Remove from the heat, add the sour cream.

Ingredients (6 servings)
1.5 kg bacon (possibly fatter bacon)
5 onions
2 green bell peppers
3 cloves garlic
1 1/2 tablespoons paprika
1,250 kg of beef
salt pepper
250 g tomato paste
sour cream
Cut onions into larger pieces, peppers, garlic cloves. Boil the beef and cut into 2.5 cm cubes.
Preheat the oven to 175C.
Melt the fat in a deeper saucepan or in a saucepan, put the onion, peppers and garlic and keep them until the onion becomes transparent. Add the paprika and keep it on the fire until it is hot. Add the beef and the rest of the ingredients, except the sour cream. Mix well.
Put the pan in the preheated oven and leave for 1 1/2 - 2 hours or until the meat has softened. Keep the heat low all the time.
Serve in soup bowls, with a tablespoon of sour cream on top.

Gulyas veal with baked potatoes

Gulyas (read & # 8222guiaș & # 8221), also called goulash, is a food that you can't make vegetarian or vegan (thank God). A possible approach in this sense would be against nature and against Transylvania. I have no idea if this is (or is) the most famous Transylvanian food outside the borders of Transylvania, I can only say that although it is made in dozens of ways (maybe hundreds), no decent Transylvanian would think of taking the meat out of this story. The recipe I give you today is like this:

Take a kilo of veal neck (or beef, even though they are animals from different planets), cut them into pieces of equal size, fry them (5-6 minutes) in a saucepan with a tablespoon of melted lard (can be pork, goose or duck) until browned. Then knead them with a mixture of salt, freshly crushed pepper, dried thyme, hot paprika and ground cumin.

In the pan in which you roast the meat, pour a sip of red wine, sec. Let it simmer and quickly toss in the pan two large, chopped onions, two fresh bell peppers, three or four baked peppers (chopped and these) and a few large, peasant-cut carrots. Keep them all under the lid, to sweat well. After a quarter of an hour (maybe better), put the meat on them and leave the lid on the pan. The fire must be small, no hurry when you do gulyas.

After an hour and a bit, pour over both cups of diced tomatoes (if they are canned it goes faster), without skins. Match the taste with salt, pepper, a handful of chopped parsley and a tablespoon of paprika. Let it bubble for another hour. From now on, things should be soft and wrapped in a thick sauce. Maai add a teaspoonful of browned cumin seeds in the pan and ground in a mortar. You will like it.

With the garnish it's even simpler: put some baked potatoes in the shell. Or without shell, just sprinkle with oil, dust with salt and pepper. When baked, they are good to prop next to gulyas. To be healthy!

Bab gulyas

Today I invite you all to bab gulyas. A Hungarian recipe for bean soup, but thicker.

1 kg smoked pork chop (or whatever meat you like)

500 g dried beans beans

2-3 tablespoons pepper paste

1 slice of celery or a small celery

1 bunch green parsley


The day before we soak the beans in lukewarm water. We put it in the morning and leave it until the evening, when we drain it and put it in the freezer. In the morning, when we want to prepare it, we take it out, leave it to thaw and boil it.

Peel and cut the vegetables into cubes of about the same size. Cut the meat into slices.

Then heat the oil and put to harden in turn, first the onion until it becomes glassy, ​​then the carrots, the celery. Season with a little salt and pepper, add sliced ​​meat, and pepper paste. Add hot water to cover the meat and let it boil.

When the meat is almost cooked, add the beans, mashed tomatoes and simmer for another 30-40 minutes.

At the end, add the finely chopped parsley and turn off the heat. We like to see how salty and peppery it is and season it if necessary.

Serve hot with polenta and pickles. We had hot peppers from Arovit.

Bab Gulyas - Recipes

champion the cook
Message: 5215 Member of: 15/02/2007 10:25

Bab Gulyas

Message from lions & raquo 15/03/2007 09:56

Message from maria MIHULESCU & raquo 15/03/2007 10:29

champion the cook
Message: 5215 Member of: 15/02/2007 10:25

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