Hungarian Goulash Soup

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READY IN: 4hrs 40mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In 8 quart dutch oven or heavy stockpot, cook bacon over moderate heat, stirring until crisp. Transfer bacon to large bowl, reserving fat in pan.
  • Brown chuck in bacon drippings in small batches over high heat and transfer to bowl as browned.
  • Reduce heat to medium, add vegetable oil, onions and garlic. Cook, stirring occassionally, until golden.
  • Add paprika, caraway seeds and flour stirring for 2 minutes.
  • Mix vinegar and tomato paste first, then whisk into spice mixture for one minute. (mixture will be very thick)
  • Stir in broth, water, seasonings, bell peppers, bacon and chuck and bring to a boil. Simmer soup covered, stirring occasionally. for about 3 hours or until beef is very tender. Add cubed potatoes and simmer covered for additional 20 minutes.
  • Make Spaetzle:
  • Mix 2 eggs, 1 1/2 cup flour and enough water to make a thickish paste. Add salt, pepper and onion powder to taste. Put mixture on a cutting board and slide dough off with a knife, slicing it into thin rough edged noodle shapes, into boiling soup. Cook noodles for approx 10 minutes in broth before serving.
  • Serve garnished with sour cream and crusty bread on the side! DELICIOUS!
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