Hungarian Goulash Soup

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

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell

Review now

Ingredients

1/2 cup olive oil		1/2 tsp cayenne pepper
3 large onions, sliced		4 whole cloves
1 1/2 lb (680 g) boneless beef chuck, cut into 1 1/2 in (4 cm) cubes		4 tbsp tomato paste
Salt and freshly ground pepper		1 quart (1 liter) beef or chicken stock
2 tbsp sweet paprika		sour cream, to serve
1 tsp caraway seeds

Prep: 15 min Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step 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 1 1/2 hours, or until the meat is very tender. Season with salt and pepper. Serve, topping each portion with a dollop of sour cream.

Chime In