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Hungarian Goulash Soup

Updated June 28, 2016

Full of warming flavors, this traditional soup makes a rich and satisfying meal.

Serves8 servings

Preparation Time15 min

CostModerate

Moderate

Total Timeunder 4 hours

OccasionCasual Dinner Party, Family Get-together

Recipe CourseMain Course

MealDinner, Lunch

MoodStressed

Taste and TextureMeaty, Rich, Savory

Type of DishHot Soup

Ingredients

  • ½ cup olive oil
  • 3 large onions, sliced
  • 1½ lb (680g) boneless beef chuck, cut into 1½ in (4cm) cubes
  • Salt and freshly ground pepper
  • 2 tbsp sweet paprika
  • 1 tsp caraway seeds
  • ½ tsp cayenne pepper
  • 4 whole cloves
  • 4 tbsp tomato paste
  • 1 quart (1 liter) beef or chicken stock
  • Sour cream, to serve

Instructions

Heat 3 tbsp of the oil in a large saucepan over medium heat. Add the onions and cook about 12 minutes, or until tender and golden.

Meanwhile, heat the remaining oil in a large frying pan. In batches, add the beef and cook, turning occasionally, until browned. Transfer to a plate and season with salt.

Add the beef, paprika, caraway seeds, cayenne, and cloves to the onions, then stir in the tomato paste. Cook, stirring occasionally, for 2 minutes, until the mixture is very fragrant. Stir in the stock and bring to a boil. Reduce the heat to medium-low.

Simmer gently for 1½ hours, or until the meat is very tender. Season with salt and pepper. Serve, topping each portion with a dollop of sour cream.

Variation: Goulash Dumplings

To make this traditional accompaniment, mix 2 cups flour, 4 tsp baking powder, ½ tsp salt and enough water to form a smooth, elastic dough. Divide into 12 portions and, with floured hands, roll into balls. Place the dumplings in the soup for the last 25–30 minutes of cooking.

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Made this this morning. Excellent flavor right now but I"m sure will be even better tomorrow. I cut back on the Cayenne and put about 1/8 t. Onions took a long time and although tender I think if I'd let them go longer to develop more color it would have given more flavor. Delicious.

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