I believe every kitchen should have at least one serious cauldron available. I rarely use it, but when it comes to gulyas or babgulyas, there really is no substitute. The last time I made it outdoors, using hardwood and taking my time. The beans and meat simmer together for a few hours, and in the end, everything is close to a thick soup, with a clear smoky flavor and perfectly cooked vegetables. The cauldron develops that unique patina that you can't achieve on a stovetop.
Quick Info
Total time: 4 hours (including soaking the beans)
Servings: 12
Difficulty: medium (time and supervision)
Ingredients
1.5 kg beef (chuck or brisket, not too fatty)
700 g smoked ham hock (cut into large cubes)
1 kg large white beans (soaked for at least 4 hours or overnight)
10-12 l water (added gradually, not all at once)
5 tablespoons oil
2 large onions, diced
2 whole garlic cloves
5 medium carrots, roughly sliced
1 parsley root
1 small celery root
2 parsnips
1 bell pepper (any color)
2 large tomatoes (peeled)
1 tablespoon ground cumin or seeds
3 bay leaves
1 tablespoon hot pepper paste
Salt and pepper to taste
Fresh parsley leaves, for garnish
Preparation Method
1. Soak the beans for at least 4 hours in warm water (or overnight if you have time). Change the water twice if you want to reduce cooking time and make them easier to digest.
2. Cut the beef into suitable cubes. Slice the smoked ham hock in the same way, without chopping it too finely.
3. Heat the oil directly in the cauldron over medium heat. Add the beef and let it brown slightly on all sides. Remove it with a slotted spoon and place it on a separate plate.
4. Add the diced onion to the remaining fat and sauté until golden, but don't let it burn. Add the whole garlic cloves.
5. Return the meat to the cauldron over the onions, stirring a few times. Add the carrots, parsley root, celery, parsnips, and bell pepper cut into large pieces. Also add half the cumin and the bay leaves.
6. Cover with enough water to just submerge everything, then let it simmer slowly, skimming off any foam if needed. Cook on low heat for about an hour, until the meat starts to soften. Add more water if it reduces too much.
7. After an hour, add the drained beans and the smoked ham hock. Pour in the remaining water to cover them well. Let everything simmer on low heat with the lid on for 1.5-2 hours, until the beans are almost cooked through and the meat is tender.
8. In the last 30 minutes, add the diced tomatoes, the remaining cumin, hot pepper paste, salt, and pepper to taste. Avoid adding salt too early, as it can toughen the beans.
9. Taste the beans and meat. If they're ready, sprinkle with chopped fresh parsley. Remove the bay leaves if you see them.
10. The gulyas will be thick and hearty, but you can adjust with water if you prefer a thinner consistency. Serve in large bowls, with fresh hot peppers on the side.
Why I Make This Recipe Often
I love it because I can cook a large batch at once and feed a big group without stress. It keeps well in the fridge for a few days, and the flavor actually intensifies the next day. It doesn’t require side dishes, making it very practical for gatherings or when cooking outdoors. The ingredients are simple and accessible.
Tips and Variations
Tips
- Don’t rush the soaking of the beans. If you forget about them, there’s a quick method: blanch them for 20 minutes, then change the water twice.
- Taste the meat after 1 hour of cooking. If it's still very tough, let it cook longer.
- Use good firewood if cooking outdoors; dry, hard wood manages the temperature better.
- Add salt only at the end, or the beans will cook more slowly.
Substitutions
- If you don’t have smoked ham hock, you can use bacon or even thick slices of smoked sausage.
- Large white beans provide better texture, but red or speckled beans will also work.
- You can omit the hot pepper or use smoked paprika instead of hot paste for a milder flavor.
Variations
- For more flavor, add a tablespoon of sweet paprika at the beginning with the onions.
- If you want a clearer gulyas (more soup-like than stew), add more water and remove some vegetables at the end.
- You can also use potatoes instead of some of the beans if you want a dish closer to classic Hungarian gulyas.
Serving Ideas
- A slice of homemade bread or potato bread.
- Fresh hot peppers, sliced.
- Red or green onions as a garnish.
- A drizzle of sour cream for those who prefer it.
Frequently Asked Questions
1. Can I use canned beans?
You can, but I don’t recommend it. Classic gulyas needs a long simmer with meat, which gives it a different flavor and texture. If you do use canned beans, add them only at the end to heat through.
2. What kind of meat works best?
Beef with long fibers (chuck, brisket, tenderloin) is ideal. Pork shoulder also works if you don't have beef, but it won't be authentic gulyas.
3. How can I make the recipe without a cauldron?
Use a large cast-iron pot on the stovetop with very low heat. The smoky flavor will be less pronounced, and the reduction is harder to control. Still, it will turn out well.
4. Can I skip the smoked meat?
Yes, the original gulyas didn’t always have smoked meat. You can omit it or replace it with fresh meat.
5. Can I freeze babgulyas?
Yes, it freezes well, but the beans may slightly change texture. Reheat it gently over low heat with a little water if it’s too thick.
Nutritional Values (per serving, approximately)
Calories: 450 kcal
Protein: 30 g
Carbohydrates: 40 g
Fat: 18 g
It has a high protein and fiber content, with carbohydrates mainly coming from the beans and vegetables. Reducing the smoked meat will also lower the fat content.
Storage and Reheating
Store babgulyas in glass containers or an enameled pot in the fridge for up to 4 days. When reheating, add a little water and stir to prevent the beans from sticking. If you want to keep it longer, you can freeze it in portions, thaw it overnight in the fridge, and gently reheat it over low heat.
That's about it for babgulyas in a cauldron. A recipe that requires time and attention, but the result is truly hearty and satisfying.
Quick Info
Total time: 4 hours (including soaking the beans)
Servings: 12
Difficulty: medium (time and supervision)
Ingredients
1.5 kg beef (chuck or brisket, not too fatty)
700 g smoked ham hock (cut into large cubes)
1 kg large white beans (soaked for at least 4 hours or overnight)
10-12 l water (added gradually, not all at once)
5 tablespoons oil
2 large onions, diced
2 whole garlic cloves
5 medium carrots, roughly sliced
1 parsley root
1 small celery root
2 parsnips
1 bell pepper (any color)
2 large tomatoes (peeled)
1 tablespoon ground cumin or seeds
3 bay leaves
1 tablespoon hot pepper paste
Salt and pepper to taste
Fresh parsley leaves, for garnish
Preparation Method
1. Soak the beans for at least 4 hours in warm water (or overnight if you have time). Change the water twice if you want to reduce cooking time and make them easier to digest.
2. Cut the beef into suitable cubes. Slice the smoked ham hock in the same way, without chopping it too finely.
3. Heat the oil directly in the cauldron over medium heat. Add the beef and let it brown slightly on all sides. Remove it with a slotted spoon and place it on a separate plate.
4. Add the diced onion to the remaining fat and sauté until golden, but don't let it burn. Add the whole garlic cloves.
5. Return the meat to the cauldron over the onions, stirring a few times. Add the carrots, parsley root, celery, parsnips, and bell pepper cut into large pieces. Also add half the cumin and the bay leaves.
6. Cover with enough water to just submerge everything, then let it simmer slowly, skimming off any foam if needed. Cook on low heat for about an hour, until the meat starts to soften. Add more water if it reduces too much.
7. After an hour, add the drained beans and the smoked ham hock. Pour in the remaining water to cover them well. Let everything simmer on low heat with the lid on for 1.5-2 hours, until the beans are almost cooked through and the meat is tender.
8. In the last 30 minutes, add the diced tomatoes, the remaining cumin, hot pepper paste, salt, and pepper to taste. Avoid adding salt too early, as it can toughen the beans.
9. Taste the beans and meat. If they're ready, sprinkle with chopped fresh parsley. Remove the bay leaves if you see them.
10. The gulyas will be thick and hearty, but you can adjust with water if you prefer a thinner consistency. Serve in large bowls, with fresh hot peppers on the side.
Why I Make This Recipe Often
I love it because I can cook a large batch at once and feed a big group without stress. It keeps well in the fridge for a few days, and the flavor actually intensifies the next day. It doesn’t require side dishes, making it very practical for gatherings or when cooking outdoors. The ingredients are simple and accessible.
Tips and Variations
Tips
- Don’t rush the soaking of the beans. If you forget about them, there’s a quick method: blanch them for 20 minutes, then change the water twice.
- Taste the meat after 1 hour of cooking. If it's still very tough, let it cook longer.
- Use good firewood if cooking outdoors; dry, hard wood manages the temperature better.
- Add salt only at the end, or the beans will cook more slowly.
Substitutions
- If you don’t have smoked ham hock, you can use bacon or even thick slices of smoked sausage.
- Large white beans provide better texture, but red or speckled beans will also work.
- You can omit the hot pepper or use smoked paprika instead of hot paste for a milder flavor.
Variations
- For more flavor, add a tablespoon of sweet paprika at the beginning with the onions.
- If you want a clearer gulyas (more soup-like than stew), add more water and remove some vegetables at the end.
- You can also use potatoes instead of some of the beans if you want a dish closer to classic Hungarian gulyas.
Serving Ideas
- A slice of homemade bread or potato bread.
- Fresh hot peppers, sliced.
- Red or green onions as a garnish.
- A drizzle of sour cream for those who prefer it.
Frequently Asked Questions
1. Can I use canned beans?
You can, but I don’t recommend it. Classic gulyas needs a long simmer with meat, which gives it a different flavor and texture. If you do use canned beans, add them only at the end to heat through.
2. What kind of meat works best?
Beef with long fibers (chuck, brisket, tenderloin) is ideal. Pork shoulder also works if you don't have beef, but it won't be authentic gulyas.
3. How can I make the recipe without a cauldron?
Use a large cast-iron pot on the stovetop with very low heat. The smoky flavor will be less pronounced, and the reduction is harder to control. Still, it will turn out well.
4. Can I skip the smoked meat?
Yes, the original gulyas didn’t always have smoked meat. You can omit it or replace it with fresh meat.
5. Can I freeze babgulyas?
Yes, it freezes well, but the beans may slightly change texture. Reheat it gently over low heat with a little water if it’s too thick.
Nutritional Values (per serving, approximately)
Calories: 450 kcal
Protein: 30 g
Carbohydrates: 40 g
Fat: 18 g
It has a high protein and fiber content, with carbohydrates mainly coming from the beans and vegetables. Reducing the smoked meat will also lower the fat content.
Storage and Reheating
Store babgulyas in glass containers or an enameled pot in the fridge for up to 4 days. When reheating, add a little water and stir to prevent the beans from sticking. If you want to keep it longer, you can freeze it in portions, thaw it overnight in the fridge, and gently reheat it over low heat.
That's about it for babgulyas in a cauldron. A recipe that requires time and attention, but the result is truly hearty and satisfying.