Goulash Soup
A robust Hungarian soup of beef, potatoes, and onions seasoned with an abundance of sweet paprika and caraway, producing a deep brick-red broth with tender chunks of beef.
Ingredients
- 2 lbs beef chuck roast, 1-inch cubes
- 2 large yellow onion, diced
- 4 garlic cloves, minced
- 2 tbsp lard or vegetable oil
- 4 tbsp sweet Hungarian paprika
- 1 tsp caraway seeds, lightly crushed
- 2 tbsp tomato paste
- 2 green bell pepper, diced
- 1 lb Yukon Gold potatoes, 3/4-inch cubes
- 6 cups beef broth
- 2 bay leaves
- 1.5 tsp salt
- 1/2 tsp black pepper, freshly ground
- 2 tsp red wine vinegar
Instructions
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1
Heat 2 tbsp lard or vegetable oil in a large pot or Dutch oven over medium heat. Add 2 large diced yellow onion and cook, stirring occasionally, until golden and beginning to caramelize, about 10 minutes.
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2
Remove pot from heat. Add 4 tbsp sweet Hungarian paprika and 1 tsp lightly crushed caraway seeds and stir for 30 seconds off the heat to bloom the spices without scorching.
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3
Return to medium-high heat. Add 2 lbs 1-inch cubes beef chuck roast and 4 minced garlic cloves and stir to coat in the paprika mixture. Brown the beef on all sides, about 5 minutes.
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4
Stir in 2 tbsp tomato paste and cook 1 minute. Add 2 diced green bell pepper and cook 2 minutes more.
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5
Pour in 6 cups beef broth and add 2 bay leaves. Season with 1.5 tsp salt and 1/2 tsp freshly ground black pepper. Bring to a boil.
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6
Reduce heat to low, cover, and simmer for 50 minutes, until the beef begins to turn tender.
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7
Add 1 lb 3/4-inch cubes Yukon Gold potatoes to the pot and continue simmering uncovered for 20-25 minutes until the potatoes are soft and the beef is fully tender.
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8
Verify the beef is cooked through and registers at least 160°F (71°C). Remove the bay leaves. Stir in 2 tsp red wine vinegar to brighten the flavors.
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9
Taste for seasoning and serve hot in deep bowls. Crusty bread is the traditional accompaniment.