Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 tbsp sweet paprika
- 1 tbsp caraway seeds
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp tomato paste
- 4 cups beef broth
- 2 cups water
- 4 potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 1 green bell pepper, chopped
- 1/4 cup sour cream
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Dutch oven or large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat.
2. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set it aside.
3. Add the onions and garlic to the pot and sauté until the onions are translucent.
4. Add the sweet paprika, caraway seeds, salt, and black pepper to the pot and stir to combine.
5. Add the tomato paste and stir to combine.
6. Add the beef broth and water to the pot and stir to combine.
7. Add the browned beef cubes back to the pot and bring the mixture to a boil.
8. Reduce the heat to low and simmer for 1 hour.
9. Add the potatoes, carrots, and green bell pepper to the pot and simmer for an additional 30 minutes or until the vegetables are tender.
10. Remove the pot from the heat and stir in the sour cream.
11. Serve the soup hot, garnished with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Medium-high heat for browning the beef
Low heat for simmering the soup
Serving size:
6-8 servings
Nutritional information:
Calories: 370
Fat: 18g
Carbohydrates: 22g
Protein: 30g
Sodium: 930mg
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or beef sirloin.
- Sweet paprika can be substituted with smoked paprika for a different flavor profile.
- Caraway seeds can be omitted if not available.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
Variations:
- Add diced tomatoes to the soup for a more tomato-based flavor.
- Add a can of drained and rinsed kidney beans for added protein and texture.
- Use chicken broth instead of beef broth for a lighter version of the soup.
- Add a pinch of cayenne pepper for a spicier version of the soup.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot and ensure even browning.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while sautéing the onions and garlic.
- Cut the vegetables into similar-sized pieces for even cooking.
- Stir the soup occasionally while simmering to prevent sticking to the bottom of the pot.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a dollop of sour cream and a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley, sour cream, croutons, or chopped chives.
Pairings:
Crusty bread, garlic bread, or a side salad.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or steamed rice.
Troubleshooting advice:
- If the soup is too thick, add more beef broth or water to thin it out.
- If the soup is too thin, simmer it for a longer period of time to reduce the liquid.
- If the vegetables are not tender enough, simmer the soup for a longer period of time or cut them into smaller pieces.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat leftover soup to an internal temperature of 165°F before eating.
Food history:
Hungarian goulash soup is a traditional dish in Hungary and is often served as a main course. It is believed to have originated in the 9th century and was originally made with meat and vegetables cooked in a cauldron over an open fire.
Flavor profiles:
The soup has a rich and hearty flavor with a slightly sweet and smoky taste from the sweet paprika. The caraway seeds add a slightly nutty and earthy flavor to the soup.
Serving suggestions:
Serve the soup as a main course with a side of crusty bread or a side salad. It is also a great dish to serve at a dinner party or family gathering.
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Region: Hungarian