Thursday Soup – Goulash SoupDieser Artikel wurde zuletzt am 22. Juni 2014 aktualisiert
When I blogged about my Goulash Soup in German yesterday, I realized this might make a nice addition to Cyndis weekly Thursday – A Soup or a Stew event.
The intro to the recipe in the book reads
The goulash is an ancient dish of the Hungarian Magyars, a hearty stew of meat and sausage cooked in an iron pot over an open fire. When peppers arrived in Hungary they were incorporated into goulash, both in fresh form and powdered as paprika. When goulash came to America, it changed character once again, joining forces with beef and tomatoes to constitute a whole new tradition of filling, lavorful soups and stews that became a mainstay of the home kitchen and the roadside diner. One of the endearing qualities of this soup, like so many of its type, is that it improves with age, so don’t be afraid to make it a dav or two in advance.
- Goulash Soup
- 2 tb vegetable oil
- 1 lg onion, chopped
- 2 carrots, sliced or coarsely chopped
- 2 lg cloves garlic, crushed
- 2 sweet red and/or green peppers, seeded and diced
- 225 g lean boneless beef, diced (1/2 lb)
- 1 tb Paprika (preferably Hungarian sweet) [I used sweet and hot]
- 10 c water [I used chicken stock]
- 3 tb tomato paste
- 1/2 ts black pepper
- 1 md all-purpose potato, peeled and diced [I used 2]
- 2 ts salt, or to taste
- In a large heavy pot heat the oil over moderate heat. Add the onion, the carrots, the garlic, and the sweet peppers. Saute, stirring, until the onion and peppers are soft and the onion is beginning to brown.
- Add the diced beef and the paprika and saute, stirring, for another few minutes. There is no need to brown the beef completely.
- Add the water, the tomato paste, and the pepper. Mix well, bring to the simmer, then cook, uncovered, over low to moderate heat for about 3 hours. Skim off any scum that may rise to the surface while the soup is cooking.
- Add the diced potato and cook until tender.
- Add the salt to taste and mix well.
Even my husband, who isn’t overly fond of goulash soup („give me real goulash any time, darling“) loved it 🙂
Next time, I’ll probably double or triple the ingredients and make a huge pot full of goulash soup, to freeze single servings.
Recipe from the wonderful book