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Hungarian
Hungarian Goulash Soup

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Comments: 1
 

Recipe

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

Yield: 6–8 servings
Prep time: 15 Mins
Cooking time: 2 Hrs

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

Directions

1. 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.

2. 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.

3. 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.

4. 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.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings, 1/8 teaspoon added salt per serving and does not include Sour Cream Garnish.

405kcal (20%)
39mg (4%)
8mg (13%)
55mcg RAE (2%)
582mg
34mg
21g
5g
2g
12g
60mg (20%)
526mg (22%)
8g (42%)
31g (47%)
3mg (14%)
 

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  • serafinadellarosa

    12.13.11 Flag comment

    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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