AUS: Austrian Goulash Soup
Source of Recipe
"The Gourmet Cookbook", edited by Ruth Reichl
5 slices bacon -- chopped
3 pounds boneless chuck -- trimmed and cut
-- into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onions -- chopped fine
3 garlic cloves -- minced
3 tablespoons paprika*
1 1/2 tsp. caraway seeds
1/3 c. all-purpose flour
1/4 c. red-wine vinegar
1/4 c. tomato paste
5 c. beef broth
5 c. water
1/2 tsp. salt
2 red bell peppers -- chopped fine
4 large baking potatoes
*Use Hungarian sweet paprika if you can find it.
In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.
Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.
Makes 4 servings
Categories: Austrian, Soups
Recipe from the files of Judi Mae Phelps.
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