Hungarian Goulash Soup
Source of Recipe
Mean Chef
Recipe Introduction
Serves 8
List of Ingredients
1/4 cup olive oil
3 onions, chopped
1 green bell pepper, diced
1 red bell pepper, diced
6 garlic cloves, minced
1 1/2 teaspoons caraway seeds
3 tablespoons Hungarian sweet paprika
2 tsp marjoram
1/2 tsp cayenne
1/2 tsp celery seed
2 tsp salt
1 tsp black pepper
3 oz. tomato paste
3-4 lbs beef chuck, fat trimmed, cut into 1 1/2-inch pieces
2 cups dry red wine
6 cups beef stock
1 28 oz can tomatoes with juices, chopped
3 celery stalks, cut into bite sized pieces
3 carrots, cut into bite sized pieces
2 parsnips, cut into bite sized pieces
1 1/2 lbs baby potatoes, cut into bite sized pieces
1/2 cup fresh parsley, chopped
sour cream for garnish
Recipe
Place beef pieces on a sheetpan, Salt and pepper and put in a 450 degree oven for about 20 minutes to brown.
Heat oil in heavy large pot over medium heat. Add onion and bell peppers. Sauté until onion begins to soften, about 8 minutes. Add garlic and saute for 1 minute. Add all spices, salt and pepper and tomato paste. Saute for 3 minutes. Add wine, stock and meat to pot. Bring to boil. Reduce heat to low and simmer until meat is just tender, about 40 minutes to 1 hour.
Add tomatoes, celery, carrots, parsnips and potatoes. Simmer until vegetables are tender - about 45 - 60 minutes
Stir in parsley and correct seasonings if necessary.
Garnish soup bowls with a dollop of sour cream.
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