A hearty serving of tender beef and vegetables flavored with smoky Hungarian paprika and caraway seeds and garnished with rich sour cream.
3 tablespoons vegetable oil
2 cups diced onions
1 tablespoon caraway seeds
1 1/2 pounds beef stew mea
Salt and ground black pepper
5 cloves garlic, finely chopped
4 tablespoons Hungarian paprika
1 can (28 ounces) diced tomatoes with basil
3 ounces Glace de Viande® dissolved in 7 cups hot water
1 1/2 pounds Yukon gold potatoes, cut in 1 1/2-inch chunks
4 medium-small onions, trimmed peeled, and quartered
5 carrots, peeled and cut in large dice
5 ribs celery, cut in large dice
1/2 cup sour cream
1/4 cup finely chopped fresh parsley
Heat the oil in a large heavy skillet on medium-high heat until the oil faintly smokes. Add the diced onions and caraway seeds and cook, stirring, 2-3 minutes. Season the meat with salt and pepper, add it to the pan, and cook 2-3 minutes, turning to brown all sides. Add the garlic and paprika and cook, stirring, 1-2 minutes, being careful not to burn the paprika.
Add the tomatoes with their juices and cook 4-5 minutes, stirring occasionally. Add the dissolved Glace de Viande® and bring the soup to a boil over high heat. Reduce the heat to medium and simmer uncovered, 25-30 minutes.
Add the potatoes, quartered onions, carrots, and celery and simmer 20-30 minutes, until the meat and vegetables are tender.
Ladle about one-third of the vegetables and liquid into a food processor and purée them. Return the purée to the pan, stirring to combine. Season to taste with salt and pepper. Serve the soup garnished with sour cream and parsley.