Goulash Soup
Category
Meat-Based Recipes
Servings
8
A hearty serving of tender beef and vegetables flavored with smoky Hungarian paprika and caraway seeds and garnished with rich sour cream.
Ingredients
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3 tablespoons vegetable oil
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2 cups diced onions
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1 tablespoon caraway seeds
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1 1/2 pounds beef stew mea
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Salt and ground black pepper
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5 cloves garlic, finely chopped
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4 tablespoons Hungarian paprika
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1 can (28 ounces) diced tomatoes with basil
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3 ounces Glace de Viande® dissolved in 7 cups hot water
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1 1/2 pounds Yukon gold potatoes, cut in 1 1/2-inch chunks
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4 medium-small onions, trimmed peeled, and quartered
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5 carrots, peeled and cut in large dice
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5 ribs celery, cut in large dice
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1/2 cup sour cream
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1/4 cup finely chopped fresh parsley
Methods/Steps
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.