Goulash Soup
"I'm unsure where this recipe originated but have been told it is a traditional Hungarian dish. It is slightly spicy, the meat is very tender and it is overall absolutely delicious. The recipe originally called for two tablespoons of paprika, but I reduced it to 1 1/2 to slightly decrease the heat. You can decrease the paprika further if desired. I recommend this soup to anyone searching for tummy-warming comfort food on a cold winter day.
(Note: I am unsure why when one of the reviewers attempted this recipe, there was an inadequate amount of liquid. I have followed this exact recipe many times, all with the same successful result. If you're still a little hesitant, I guess it wouldn't hurt to add more liquid than directed, but remember to compensate by increasing the spice amounts. Also remember to use medium-sized potatoes only or a decreased amount of large potatoes, as using too much would make a difference as well. Hopefully this note helps!)"
- Ready In:
- 2hrs 20mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 2 lbs stewing beef, cut into 1-inch cubes
- 3 tablespoons butter (or oil)
- 4 medium onions, chopped
- 1 garlic clove, minced
- 1 1⁄2 tablespoons paprika
- 1 teaspoon salt (or to taste)
- 1⁄2 teaspoon pepper (or to taste)
- 1 teaspoon caraway seed
- 3 tablespoons tomato paste
- 1 bay leaf
- 3 cups water
- 2 cups beef broth
- 1⁄2 cup red wine
- 4 medium potatoes, unpeeled, cut into 1-inch cubes (medium potatoes should be about 2-in. long x 4-in. wide in diameter)
directions
- In a large stock pot, brown the meat in butter or oil until tender.
- Add the onions and garlic and fry until the onions are translucent.
- Add the paprika, bay leaf, carraway seeds, water and broth. Bring to a boil, cover and simmer for 45 minutes.
- Add the potatoes and simmer for an additional 45 minutes.
- Stir in the tomato paste and red wine.
- Salt and pepper to taste.
- Remove the bay leaf before serving.
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Reviews
-
The flavour of this soup was nice, but I had to add three additional cups of liquid, just to make it somewhat soup like, otherwise it was looking more like an under cooked potato stir fry. I increased the paprika to compensate for the extra liquid. Even with the extra liquid, I would say this was more like 8 servings, rather than 12. The wine and caraway were a nice touch, and I think veal would be a nice substitution for the beef. The final product was quite tasty. Thanks MarthaStewartWanabe!
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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