Hearty Goulash Soup

Recipe Ingredients

5		Bacon slices - chopped
3 lbs	1362g / 48oz	Boneless chuck - trimmed, and
		Cut 1/2" cubes
2 tablespoons	30ml	Vegetable oil
4 tablespoons	60ml	Onions - (abt 1 1/2 lbs) - chopped fine (medium)
3		Garlic cloves - minced
3 tablespoons	45ml	Paprika (preferably Hungarian sweet)
1 1/2 teaspoons	7.5ml	Caraway seeds
1/3 cup	20g / 0.7oz	All-purpose flour
1/4 cup	59ml	Red-wine vinegar
1/4 cup	59ml	Tomato paste
5 cups	1185ml	Beef broth
5 cups	1185ml	Water
1/2 teaspoon	2.5ml	Salt
2		Red bell peppers - chopped fine
4		Russet baking potatoes - (abt 2 1/2 lbs) (large)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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 1/2-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.

This recipe yields about 16 cups for 12 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9041 broadcast 01-12-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.