Wednesday, November 23, 2011

Hungarian Goulash Soup

You must use Hungarian Paprika for this authentic soup that I ate in Budapest. Serve with Crusty Bread for dipping into the flavourful broth.

1 tbsp vegetable oil
2 lb stewing beef, cut into ¾-inch pieces
2 onions, chopped
3 carrots, chopped
2 celery stalks, chopped
1 sweet red pepper, chopped
3 cloves garlic, minced
3 tbsp sweet paprika
1-2 tbsp caraway seeds, lightly crushed
¼ cup tomato paste
1 can diced tomatoes (I added this and it is really good)
8 cups beef broth
2 bay leafs
3 potatoes, peeled and chopped into small cubes
salt and pepper to taste
Hot pepper flakes to taste

In a large skillet, heat oil over medium heat. Add stewing beef and cook until browned. Remove to plate. Set aside. Using a large stock pot, add onions, carrots, celery, red pepper and garlic into pot. Cook until vegetables are soft, about 5 minutes.

Add beef to pot. Stir paprika, caraway seeds, salt and pepper into meat, coating evenly. Stir in tomato paste and tomatoes. At this point you can put everything into a Crockpot instead of the stock pot.

Add broth and the bay leaves.

Reduce heat and simmer, covered, for 1 ½ hours, stirring occasionally. Then add potatoes and return to a simmer. Cook for an additional 30 minutes or until everything is tender. Adjust seasoning if necessary. Discard the bay leaves.

If using a Crockpot, cook on High for 3 hours, then add potatoes and continue cooking for another hour.

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