Hungarian Goulash Soup

Name: Hungarian Goulash Soup
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Hungarian
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

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.

120 minMediumServes 6340 cal/serving

HungarianSoupStovetopHigh ProteinLow CarbDairy-FreeGluten-FreeAlcohol-Free

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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

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.
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.
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.
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.
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.
6

Remove bay leaves. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust. Serve hot.

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Questions

What internal temperature should Hungarian Goulash Soup reach?

For Hungarian Goulash Soup, the target internal temperature is 195 F (about 90 C), given in step 5. A probe thermometer removes the guesswork.

Can I skip the searing in Hungarian Goulash Soup?

Step 1 reads: "Pat 2 lbs cut into 1-in cubes beef chuck dry, then brown in batches without crowding, about 3 minutes per side." You can, but you give up flavor. The browning in step 1 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of smoked paprika in Hungarian Goulash Soup?

The entry for Hungarian Goulash Soup calls for 2 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Is Hungarian Goulash Soup gluten-free?

Yes. As written, nothing in the ingredient list for Hungarian Goulash Soup is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How do I store and reheat Hungarian Goulash Soup?

Refrigerate Hungarian 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.

Serve it with

Csipetke side
Sauerkraut side
Yucca Salad salad

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