Goulash Soup

Name: Goulash Soup
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 6 servings
Cuisine: Hungarian
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

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.

115 minMediumServes 6380 cal/serving

HungarianSoupStovetopStandardHigh Protein

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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

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.
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.
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.
4

Stir in 2 tbsp tomato paste and cook 1 minute. Add 2 diced green bell pepper and cook 2 minutes more.
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.
6

Reduce heat to low, cover, and simmer for 50 minutes, until the beef begins to turn tender.
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.
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.
9

Taste for seasoning and serve hot in deep bowls. Crusty bread is the traditional accompaniment.

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Questions

How much time should I plan for Goulash Soup?

As written, 115 minutes: 25 of prep and 90 of cooking. The longest single stretch is step 6 (50 minutes): "Reduce heat to low, cover, and simmer for 50 minutes, until the beef begins to turn tender."

What internal temperature should Goulash Soup reach?

For Goulash Soup, the target internal temperature is 160 F (about 70 C), given in step 8. A probe thermometer removes the guesswork.

Can I speed up the caramelized onions in Goulash Soup?

Step 1 reads: "Add 2 large diced yellow onion and cook, stirring occasionally, until golden and beginning to caramelize, about 10 minutes." Not by much. Step 1 needs steady medium-low heat; turning it up burns the outside before the sugars inside have browned. A splash of water rescues a pan that starts to catch.

How much protein is in Goulash Soup?

One serving (the recipe makes 6) has 28 g of protein in about 380 calories, alongside 28 g carbohydrate and 14 g fat, plus 4 g fiber and 520 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein soup collection.

How do I store and reheat Goulash Soup?

Refrigerate Goulash Soup for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator.

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