Hungarian G oulash S oup (1 2 se rv in gs)
Thomas Dickhans, Development Leader, Chef Services, Hormel Foods, Austin, Minn.
1/3 cup olive oil
2 onions, chopped
1 Tbsp caraway seeds
2 lbs. beef shoulder, fat trimmed, cut into 1 -inch pieces
7 Tbsp Hungarian sweet paprika
1.5 gallon, beef broth
24-oz. russet potatoes, peeled, cut into 1-inch pieces
2 cups carrots, peeled, chopped
7 garlic cloves, minced
3 cups tomatoes, chopped
2 celery stalks, chopped
2 green bell peppers, cut into matchstick-size strips
1 cup fresh parsley, chopped
1 Tbsp hot sauce (French’s or something similar)
1 Tbsp of sugar
1 cup sour cream
Heat oil in heavy large pot over medium heat.
Add onion and caraway seeds and sauté until onion begins to soften, about 8 minutes.
Add the diced beef and 4 Tbsp of paprika; sauté until meat is brown on all sides (about 15 minutes).
Add broth. Bring to a boil, scraping up browned bits at the bottom of the pot.
Reduce heat to low; simmer until meat is just tender, about 40 minutes.
Mix the potatoes, carrots and garlic into soup. Simmer until vegetables are tender (about 15 minutes).
Stir in tomatoes, celery and bell pepper. Simmer until vegetables and meat are very tender.
Let soup cook slightly.
Transfer two quarts of soup to blender. Add hot sauce and blend until smooth.
Add the blended soup back to the pot. Stir in parsley.
Season soup to taste with salt and pepper.
Ladle soup into bowls and top each bowl with 1 Tbsp of sour cream.
**This soup can be made up to two days in advance and stored refrigerated. It actually tastes better
the second day.