Recipe for goulash soup
Delightful and delicious goulash soup. The Hungarian classic is filled with great flavor and is wonderfully easy to make.
It requires a bit of patience to prepare, but it mostly takes care of itself.
We used dry-aged beef chuck for the recipe, so we cooked the meat 60 minutes less than I would with regular “wet-aged” meat from the supermarket.
Ingredients
- 400 gram Beef Chuck Roast Can easily be brisket or shoulder
- 1 pcs. Onion Large. Use 2 if they are small
- 2 cloves Garlic
- 7 gram Sweet paprika
- 7 gram Smoked paprika
- 2 gram Cayenne Pepper
- 1 gram Cumin
- 30 gram Tomato Puree
- 1 can Chopped Tomatoes Or passata
- 1.5 l stock I used beef stock. It can be replaced with water and bouillon
- 4 pcs. Bay Leaf
- 10 pcs. Peppercorns
- 2 pcs. Carrots
- 1 pcs. Red bell pepper
- 600 gram Potato
- Spices Salt and pepper
Instructions
- Trim the worst sinews from the meat and cut it into large chunks.
- I use a cast-iron pot for the recipe, as it can be used both on the stove and in the oven. If you don't have a cast-iron pot, you can brown the meat in a pan and place it in the oven in a roasting dish or an ovenproof dish wrapped in aluminum foil.
- Heat a thick-bottomed cast-iron pot and brown the meat in either flavor-neutral oil, butter, or ghee at high heat.
- While the meat is cooking, peel the onions and garlic and chop them finely.
- Season the meat with salt and pepper.
- Add tomato paste and paprika to the pan, so they briefly "burn".
- Add the onions and garlic and give them a little heat.
- Add stock, spices, tomatoes, bay leaves, peppercorns, and optionally celery (I had a single stalk left in the fridge).
- Bring it to a boil, stirring and skimming any impurities off the top.
- Put a lid on the pot and place it in the oven at 150 degrees Celsius (302 degrees Fahrenheit) conventional oven.
- Let it cook for 1 hour in the oven.
- Cut the bell pepper, carrots, and potatoes into large chunks and carefully place them in the pot.
- Put the lid back on and return it to the pot.
- Let it cook for another hour in the oven.
- Take the soup out and season with salt and pepper to taste.
- Remove the bay leaves, celery, and peppercorns before serving.
