Hungarian Goulash Soup

The warming flavors of steak and onions make this soup a rich and satisfying meal. For an authentic touch, use Hungarian paprika.

SERVES 6–8
PREP 15 MIN
COOK 2 HR
FREEZE UP TO 3 MONTHS

INGREDIENTS:

• 4 tbsp olive oil
• 1½ lb (675g) onions, thinly sliced
• 2 garlic cloves, crushed
• 1½ lb (675g) chuck steak, cut into 2in (5cm) cubes
• Salt and freshly ground black pepper
• 2 tbsp paprika
• 1 tsp caraway seeds
• 1 tsp cayenne pepper, plus extra to garnish
• 4 tbsp tomato paste
• 1 quart (1 liter) beef stock
• Sour cream, to garnish

INSTRUCTIONS:

1. Heat 3 tbsp of the olive oil in a large heavy saucepan over medium heat. Add the onions and cook, stirring occasionally, for 10 minutes or until they are golden brown. Add the garlic for the final 2 minutes, then remove from the heat.
2. Heat the remaining oil in a frying pan, add the steak, and cook, stirring often, for 5 minutes or until brown on all sides. Season with salt and add to the onions, along with the spices and tomato paste. Return the saucepan to the heat and cook for 5 minutes, stirring all the time.
3. Pour in the beef stock, cover with a lid, and simmer gently for 1¾ hours.
4. Season to taste with salt and pepper. Serve the soup garnished with sour cream, a sprinkling of cayenne, and some more pepper.

TIPS:

Here are some tips to enhance your Hungarian Goulash Soup:

• Use High-Quality Paprika: For an authentic and rich flavor, opt for high-quality Hungarian paprika. It will make a significant difference in the taste of your soup.
• Adjust Spice Levels: The cayenne pepper can add heat to the soup. Adjust the amount to your spice preference. If you like it spicier, add more; for milder flavor, reduce the amount.
• Sour Cream Swirl: When serving, consider swirling a spoonful of sour cream into each bowl of soup. The cool, tangy cream complements the spicy and savory flavors of the goulash.
• Accompaniments: Serve your goulash soup with crusty bread, such as a baguette or a slice of rye bread. It’s perfect for dipping into the rich broth.
• Cooking Time: Simmering the soup for the specified time allows the flavors to meld and the meat to become tender. Don’t rush this step; it’s essential for the soup’s depth of flavor.
• Make Ahead: Goulash soup often tastes even better the next day. Consider making it in advance, refrigerating it overnight, and reheating it for a convenient and flavorful meal.

Enjoy your hearty Hungarian Goulash Soup!