Hungarian
Gulyás Soup
Hungarian beef soup with sweet paprika, caraway, potatoes, peppers, and a deep red broth.
6 servings · 30 minutes prep · 120 minutes cook
Ingredients
Soup
- 2 lb, cut into 1-inch cubes
- 3 tbsp, or beef fat
- 2 large, finely diced
- 2 tsp, divided
- 3 tbsp, fresh and fragrant
- 1/2 tsp, optional
- 1 tsp, lightly crushed
- 3 cloves, minced
- 1 medium, diced
- 1 medium, diced
- 6 cups, low-sodium
- 2 medium, cut into 1/2-inch pieces
- 1 medium, cut into 1/2-inch pieces
- 1 1/2 lb, peeled and cut into 3/4-inch chunks
- 1/2 tsp, freshly ground
- 2 tbsp, chopped
Directions
Build the Paprika Base
- Pat the beef chuck dry and season with 1 teaspoon salt. Heat the lard or beef fat in a Dutch oven over medium-high heat.
- Brown the beef in batches for 3 to 4 minutes per batch, getting color on two sides without cooking through. Transfer to a bowl.
- Reduce heat to medium. Add the yellow onions and remaining 1 teaspoon salt. Cook until soft, glossy, and lightly golden, 10 to 12 minutes.
- Remove the pot from heat for 30 seconds. Stir in hungarian sweet paprika, hot paprika, and caraway seeds until fragrant and brick-red, about 30 seconds.
Simmer the Beef
- Return the pot to medium heat. Stir in garlic, tomato, and green bell pepper for 2 minutes.
- Add browned beef and juices, then beef stock. Bring to a bare simmer, cover partly, and cook for 75 to 90 minutes, until the beef is beginning to soften.
Finish the Soup
- Add carrot, parsnip, and waxy potatoes. Simmer uncovered for 25 to 30 minutes, until the vegetables are tender and the beef pulls apart easily with a spoon.
- Season with black pepper and adjust salt. Rest off heat for 10 minutes, then finish with parsley.
