Hungarian Goulash Soup
A deeply flavored, paprika-rich beef and potato soup that is the soul of Hungarian cooking, slow-simmered until the beef is fork-tender and the broth is brick-red and aromatic.
Ingredients
- 2 lbs beef chuck, cut into 1-in cubes
- 3 tbsp lard or vegetable oil
- 2 large yellow onions, diced
- 4 tbsp Hungarian sweet paprika
- 2 tsp smoked paprika
- 1 tsp caraway seeds, lightly crushed
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 medium red bell pepper, diced
- 8 cups beef broth (gluten-free)
- 1 lb Yukon Gold potatoes, peeled, cubed
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Heat 3 tbsp lard or vegetable oil in a large heavy-bottomed pot over medium-high heat. Pat 2 lbs cut into 1-in cubes beef chuck dry, then brown in batches without crowding, about 3 minutes per side. Transfer to a plate.
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2
Reduce heat to medium. Add 2 large diced yellow onions to the pot and cook, stirring occasionally, until very soft and lightly golden, about 10 minutes.
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3
Remove the pot from the heat and stir in 4 tbsp Hungarian sweet paprika and 2 tsp smoked paprika - this prevents burning. Add 4 minced garlic cloves, 1 tsp lightly crushed caraway seeds, and 2 tbsp tomato paste. Return to low heat and stir for 1 minute.
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4
Add 2 medium diced red bell pepper, the browned beef with any juices, and 8 cups beef broth (gluten-free). Add 2 bay leaves. Bring to a boil, then reduce to a low simmer. Cover partially and cook for 60 minutes.
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5
Add 1 lb peeled, cubed Yukon Gold potatoes and continue simmering, uncovered, for 20 minutes until potatoes and beef are very tender. The beef should reach an internal temperature of at least 195°F (90°C) for full tenderness.
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6
Remove bay leaves. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust. Serve hot.