Hearty Goulash Soup

A Cove Cuisine Soup & Stew

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Hearty Goulash Soupe

Ate this when I was in Europe living...loved the heartiness, tenderness of the beef...a warming comfort food!

  • Any Meal
  • {{ (20<60) ? (20) + 'm' : (20 %60==0)?(20 -20%60)/60 + 'h' : ((20 -20%60)/60 + 'h' + ' ' + 20%60 + 'm') }}
  • {{ (75<60) ? (75) + 'm' : (75 %60==0)?(75 -75%60)/60 + 'h' : ((75 -75%60)/60 + 'h' + ' ' + 75%60 + 'm') }}
  • Six to Eight
  • Easy
  • :      
Soups & Stews

Ingredients:

  • 5 slices Bacon, chopped
  • 3 pounds Boneless Chuck, trimmed and cut into 1/2 cubes
  • 2 tablespoons Vegetable Oil
  • 4 mediums Onions, chopped fime
  • 3 cloves Garlic, minced
  • 3 tablespoons Paprika
  • 1 1/2 teaspoons Caraway Seeds
  • 1/3 cups All Purpose Flour
  • 1/4 cups Red Wine Vinegar
  • 1/4 cups Tomato Paste
  • 5 cups Beef Broth
  • 5 cups Water
  • 1/2 teaspoons Kosher Salt
  • 2 freshs Red Bell Peppers, finely chopped
  • 2 1/2 pounds Baking Potatoes, Russet

Instructions:

  • 1 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.
  • 2 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.
  • 3 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.

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Bon Appetit!

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