Hungarian Goulash Soup is super satisfying on a cold winter’s day, or when served to guests at a Game Day party.
This recipe courtesy of Hormel and the Culinary Institute of America.
- 1/3 cup olive oil
- 2 onions, chopped
- 1 tablespoon caraway seeds
- 2 pounds beef shoulder, fat trimmed, cut into 1 1/2-inch pieces
- 7 tablespoons Hungarian sweet paprika
- 1.5 gallon, beef broth
- 24-ounces russet potatoes, peeled, cut into 1-inch pieces
- 2 cups carrots, peeled, chopped
- 7 garlic cloves, chopped
- 3 cups tomatoes, chopped
- 2 celery stalks, chopped
- 2 green bell peppers, cut into matchstick-size strips
- 1 cup fresh parsley, chopped
- 1 tablespoon hot sauce such as Frank's RedHot
- 1 1/2 tablespoons sugar
- 1 cup sour cream
- 1 Heat oil in heavy large pot over medium heat.
- 2 Add onion and caraway seeds and sauté until onion begins to soften, about 8 minutes.
- 3 Add the diced beef and 4 tablespoons of paprika; sauté until meat is brown on all sides (about 15 minutes).
- 4 Add broth. Bring to a boil, scraping up browned bits at the bottom of the pot.
- 5 Reduce heat to low; simmer until meat is just tender, about 40 minutes.
- 6 Mix the potatoes, carrots and garlic into soup. Simmer until vegetables are tender (about 15 minutes).
- 7 Stir in tomatoes, celery and bell pepper. Simmer until vegetables and meat are very tender.
- 8 Let soup cook slightly.
- 9 Transfer two quarts of soup to blender. Add hot sauce and blend until smooth.
- 10 Add the blended soup back to the pot. Stir in parsley.
- 11 Season soup to taste with salt and pepper.
- 12 Ladle soup into bowls and top each bowl with 1 tablespoon of sour cream.
- 13 Note: This soup can be made up to two days in advance and stored refrigerated. It actually tastes better the second day.