Hungarian Goulash Soup

Ingredients

• 2 tbsp lard or oil
• 2 lb beef chuck, cut in 3/4-inch cubes
• 2 large onions, chopped
• 3 cloves garlic, minced
• 3 tbsp sweet Hungarian paprika
• 1 tsp hot paprika (optional)
• 1 tsp caraway seeds, crushed
• 2 tbsp tomato paste
• 8 cups beef broth or water
• 2 bay leaves
• 2 carrots, sliced
• 1 red bell pepper, diced
• 1 1/2 lb potatoes, peeled and diced
• salt and black pepper
• sour cream and crusty bread, to serve

Steps

1. Heat the lard in a Dutch oven over medium-high heat and brown the beef in batches. Set aside.
2. Lower the heat to medium, add the onions with a pinch of salt and cook until soft and golden, 10 minutes. Add the garlic.
3. Take the pot off the heat and stir in both paprikas and the caraway (paprika scorches easily). Stir in the tomato paste.
4. Return the beef and its juices, add the broth and bay leaves, and bring to a boil. Cover and simmer gently 1 hour.
5. Add the carrots, pepper and potatoes and simmer 30 to 40 minutes more, until the beef and potatoes are tender.
6. Season with salt and pepper and serve with a spoonful of sour cream and bread.

TipUse good, fresh paprika; it's the main flavor here, and old paprika tastes dusty.