Goulash Soup
Ingredients
- 2 ½ pounds chuck roast, trimmed from excess fat and cut into 1-inch chunks
- Salt and The Spice Hunter Black Pepper, to taste
- 2 tablespoons vegetable oil
- 3 large onions, chopped or sliced
- 2 celery ribs, chopped
- 2 red bell peppers, diced
- 6 cloves garlic, minced
- 3 tablespoons The Spice Hunter Sweet Paprika
- ½ teaspoon The Spice Hunter Caraway Seeds, crushed or ground
- ½ cup tomato passata (pureed tomatoes)
- 3 The Spice Hunter Bay Leaves
- 6 cups beef broth
- 4 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 2 large carrots, peeled and cut into 1-inch pieces
Instructions
- Season the beef chunks generously with salt and pepper.
- Heat the oil in a large Dutch Oven, over medium-high heat, and - working in batches, brown the beef on all sides, about 1-2 minutes per side. Remove to a plate and reserve.
- Lower the heat to medium. Add the onions and cook until translucent, 2-3 minutes. Then, stir in the celery and red bell peppers, cooking until softened, about 5 minutes. Finally, add the garlic and cook for a minute, until fragrant.
- Stir in the paprika and mix to combine, letting it cook for a few seconds so it can release its flavors and aroma.
- Pour in the beef broth and tomato sauce, and add the caraway seeds, bay leaves and a small pinch of salt and pepper. Return the beef and juices to the pot. Bring to a boil, then cover and lower the heat to a simmer. Simmer for 1 to 1 ½ hours or until the beef is tender but not eat falling apart when you cut into it with a fork.
- Stir in the potatoes and carrots, cover and continue cooking for 30 to 45 minutes, or until the root vegetables are tender and the beef is fall-apart tender. Add more broth if needed.
- Taste and add salt and pepper if needed.
- To serve, ladle into bowls and serve with a dollop of sour cream and some crusty bread!
Notes
Make Ahead:
Yes, goulash can be made ahead of time and refrigerated for up to 4 days. However, I find that the root vegetables can get mushy if refrigerated and reheated, so I would add them when you plan on serving the soup.
Storage and Freezing:
Store leftovers in an airtight container, in the fridge, for up to 4-5 days. You can also freeze for up to 3 months, but root vegetables could get mushy, so I recommend freezing the goulash without them and adding after you thaw and reheat.
Reheating
Reheat the Goulash on the stove, in a sauce pan or Dutch Oven, over medium-low heat, until warmed through.
Nutrition
Serving: 1bowl, Calories: 418kcal, Carbohydrates: 27g, Protein: 33g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 98mg, Sodium: 889mg, Potassium: 1252mg, Fiber: 5g, Sugar: 6g, Vitamin A: 5326IU, Vitamin C: 62mg, Calcium: 80mg, Iron: 5mg