Recipes

Goulash Soup

Goulash Soup
Serves 6 to 8

Goulash is a hearty Hungarian stew made with beef. This version is a bit lighter in the form of a soup, but no less enjoyable. Like all soups, the leftovers will taste even better the next day.

3 lbs. stewing beef cut into 1/2-in. cubes
4 tbsp. flour
4 tbsp. vegetable oil
1 tbsp. butter
1 large onion, diced
1 sweet red pepper, diced
2 green peppers, diced
2 cloves garlic, minced
2 tbsp. paprika (preferably Hungarian)
1 tsp. caraway seeds
8 c. beef broth
3 large potatoes, peeled and cut into 1/2 in. dice
1 5-1/2-oz. tin of tomato paste
salt and pepper
2 tbsp. fresh parsley, finely chopped (optional)

1. Season the flour lightly with salt and pepper. Place in a shallow dish and dredge the beef.
2. In a large skillet heat 1 tbsp. of the vegetable oil over medium-high heat. Brown one-quarter of the meat. Remove and set aside. Repeat the process until all the meat is browned.
3. In a stock pot, heat the butter over medium heat. Add the onion and peppers and cook until just soft. Add the garlic and cook a further minute.
4. Add the paprika and caraway seeds followed by the broth. Add the meat to the pot. Bring to a low simmer, cover and cook for 60 to 90 minutes or until the meat is very tender.
5. Add the potatoes and tomato paste and cook an additional 30 minutes until the potatoes are tender.
6. Season with salt and pepper to taste. Add parsley and serve with a dollop of sour cream if desired.