Hearty goulash soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | slices | Bacon; chopped |
| 3 | pounds | Boneless chuck; trimmed and cut into 1/2 inch cubes |
| 2 | tablespoons | Vegetable oil |
| 4 | mediums | Onions; (about 1 1/2 pounds), chopped |
| Fine | ||
| Fine | ||
| 3 | Garlic cloves; minced | |
| 3 | tablespoons | Paprika; (preferably hungarian sweet) |
| 1½ | teaspoon | Caraway seeds |
| ⅓ | cup | All-purpose flour |
| ¼ | cup | Red-wine vinegar |
| ¼ | cup | Tomato paste |
| 5 | cups | Beef broth |
| 5 | cups | Water |
| ½ | teaspoon | Salt |
| 2 | Red bell peppers; chopped fine | |
| 4 | larges | Russet; (baking) potatoes (about 2 1/2 pounds) |
Directions
In an 8 quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl.
Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook whisking, 1 minute. (Mixture will be very thick.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes.
Peel potatoes and cut into ½ inch pieces. Add potatoes to soup and simmer, covered, stirring occasionally until tender, about 30 minutes.
Season soup with salt and pepper.
Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.
Yield: about 16 cups, serving 12 NOTES : Recipe courtesy Gourmet Magazine Recipe by: Cooking Live Show #CL9041 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998