RCI-SP.003.0289.002
Goulash Soup
The Austrian version of the Goulash soup is an easy to prepare, inexpensive, tasty and filling dish well suited for cold winter days. This thick, sweet-spicy soup of Hungarian origin is served in inns and restaurants across Austria.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 2 lbs
- 3 tbsp
- 4 medium
- 1 clove
- 2 tbsp
- salt & pepper tp taste1 unit
- carraway seeds1 tsp
- 3 tbsp
- 1 unit
- 3 unit
- 2 unit
- c. red wine1/2 unit
- 4 medium
Method
1
Heat vegetable oil or butter in a large heavy-bottomed pot over medium heat. Add finely chopped onions and cook, stirring occasionally, until softened and lightly golden, about 8–10 minutes.
10 minutes
2
Remove the pot from heat briefly, then stir in a generous amount of Hungarian paprika, minced garlic, caraway seeds, and a splash of white vinegar to bloom the spices. Return to low heat and stir for about 1 minute until fragrant.
2 minutes
3
Add the lean beef, cut into 1-inch cubes, to the pot and raise heat to medium-high. Brown the beef on all sides, stirring occasionally, until a deep crust forms.
8 minutes
4
Stir in tomato paste and tomato puree, coating the meat evenly, then pour in the beef broth and water. Add bay leaves, marjoram, thyme, and a generous pinch of black pepper.
3 minutes
5
Bring the soup to a boil, then reduce heat to low, partially cover, and simmer gently until the beef is tender and the broth is richly flavored.
75 minutes
6
Add the peeled and diced potatoes to the simmering soup and continue to cook uncovered until the potatoes are completely tender and the broth has thickened slightly.
20 minutes
7
Remove and discard the bay leaves, then taste and adjust seasoning with salt, black pepper, and additional paprika as needed.
2 minutes
8
Ladle the goulash soup into warm bowls and serve immediately, optionally accompanied by crusty bread or a dollop of sour cream.