- 1-1/4 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 4 medium onions, chopped
- 6 garlic cloves, minced
- 2 teaspoons paprika
- 1/2 teaspoon caraway seeds, crushed
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt, optional
- 2 cans (14-1/2 ounces each) reduced-sodium beef broth
- 2 cups cubed peeled potatoes
- 2 cups sliced carrots
- 2 cups cubed peeled rutabagas
- 2 cans (28 ounces each) diced tomatoes, undrained
- 1 large sweet red pepper, chopped
- Sour cream, optional
- In a Dutch oven over medium heat, brown beef in 1 tablespoon oil. Remove beef; drain drippings. Heat remaining oil in the same pan; saute onions for 8-10 minutes over medium heat or until lightly browned. Add garlic; cook 1 minute longer.
- Add the paprika, caraway, pepper, cayenne and salt if desired; cook and stir 1 minute. Return beef to pan. Add broth, potatoes, carrots and rutabagas; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until vegetables are tender and meat is almost tender.
- Add tomatoes and red pepper; return to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat is tender. Serve with sour cream if desired. Yield: 15 servings (3-3/4 quarts).
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Easy Hungarian Goulash Soup
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"After reading and you-tubing about 50 goulash soup recipes I selected this one as my basic recipe. Here are the changes I made to it based on my research. First, instead of browning the meat in chunks, I browned chuck steaks, let them rest and then cut them into cubes. This made plenty of fond in the pan, and assured some browning on each bite of beef. When the onions were beginning to brown, I added two tablespoons of tomato paste, This adds umami for a richer tasting broth. Paprika is the defining ingredient in goulash. Two teaspoons is only a suggestion--two TABLESPOONS of sweet Hungarian paprika is more in keeping with the recipes I researched, some using as much as half a cup. Two tablespoons give the soup its characteristic red color and authentic flavor. Instead of cooking the potatoes the whole time, I put them on for the last half hour of cooking so they wouldn't mush out. Instead of the red bell pepper, I used a yellow one, and added a Hungarian wax pepper.I serve this with rye caraway biscuits--Just your favorite biscuit recipe, but substitute 1/4 cup of the flour with rye flour and add 2 Tbsp. caraway seeds.This recipe was a major hit, and an inexpensive Washington Pinot Noir was a great pairing.A rustic blueberry galette finished us off."
"Sorry about the typos, but typing in a 4" x 5/8" space is too claustrophobic for me!!!"
"I'm back!! This was a fantastic soup!! I should have added a lot more rutabagas!I made it with russet potatoes because that is what I had on hand. They did get a bit too done and started to fall apart, which compromised the broth, Next time however, I will adjust. I will use a red or a Yukon potato and NOT peel them! That will keep it more pulled together and not so much of a grainy consistancy to the broth.I also add more caraway and also some ground fennel seed.Next evenings repeats were served over wide egg noodles with some sour cream. Second day was almost better than the first because everything really came together nicely!!10 STARS!!Kitzer"
"Thank you, Julie! And hello neighbor to my East. Rutabagas are in season!! It's hard to find recipes that include them. I am going to cut the amount of the soup down to my needs. I can smell this soup cooking right now! (On second thought, maybe 15 servings AREN'T too much for one person!!) I am sooo going to enjoy this soup!!"