Hungarian-Style Gulyas Soup (my way)

By Foodiewife

There are many, many versions of Hungarian Gulyas Soup, which is traditionally made in a kettle. This recipe is a version that I created, to capture the flavor of that soup that I experienced (many years ago) in Hungary. While I don't cook over a kettle, I used a Dutch oven, and make this hearty soup with red and green bell peppers, potatoes, garlic, and a few other ingredients. It's a rich and hearty soup with a nice balance of beef, tomato, paprika and a touch of caraway seeds. I served this with potato langos bread (rubbed with fresh garlic). Delicious! A step-by-step recipe is posted on my food blog.

Ingredients

• 2 pounds chuck eye roast (ask your butcher)
• 2 small onions, thinly sliced
• 2 cloves fresh garlic, minced
• 1 Tablespoon sweet paprika
• 2 tsp. hot paprika (optional, if not using use all sweet paprika)
• 1 green bell pepper, sliced thin
• 1 red bell pepper, sliced thin
• 3 Yukon Gold Potatoes (or red), cut-up
• 2 Bay Leaves
• 4-5 springs of fresh thyme, tied with kitchen string (optional)
• 1 quart beef stock
• 1 28 oz. can crushed tomatoes
• 2 Tablespoons tomato paste
• 1 Tablespoon caraway seeds

Details

Servings 8
Adapted from foodiewife-kitchen.blogspot.com

Preparation

Step 1

Season the beef with salt & pepper.
In a Dutch Oven, add about 1 Tablespoon olive or vegetable oil and heat until shimmering and hot.
In batches, sear the meat until golden brown, and set aside.
Add another tablespoon of oil, and cook the bell peppers until just tender, 2-3 minutes. Set aside.
Add a little more oil, and cook the onion until just tender, scraping up the bits of brown flavor from the meat.
Add the garlic, and cook for about 30 seconds, reduce heat.
Add the tomato paste and paprika, and cook for 1-2 minutes.
(If you prefer a thicker soup, add about 2 Tablespoons of flour and cook with the onion).
Add the beef, with the juices back to the vegetables, then add the beef broth.
Add the canned tomatoes, caraway seeds, bay leaves. If desired, add the tied fresh thyme.
Bring to a simmer and let cook for at least an hour, or two.
Remove the thyme and bay leaves.
Taste and adjust with more salt, to your liking.
If the soup still isn't thick enough for your liking, start with 2 Tablespoons flour, and whisk in 1/4 cup water and whisk vigorously until smooth and lump-free. Slowly add to the simmering soup, and it should thicken in a minute or two.