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Gram’s Goulash Soup

October 19, 2012

This soup has great flavor and just the right amount of heat. It’s perfect for a cold, rainy night!

In other news, I’m learning how to use Instagram! I think I’m a little behind, but better late than never, right?

Goulash soup

2 lb beef stew meat, cut in 1 inch pieces

2-3 onions, sliced in thin rounds

about 7 average sized potatoes, pealed and cut

3 Tbsp vegetable oil

2-3 Tbsp paprika (Hungarian sweet paprika from The Spice House is really good)

1/8-1/4 tsp cayenne pepper (or one dried pepper)

2 bay leaves

2 Tbsp kosher salt (or 1 Tbsp regular salt)

fresh ground pepper

8-10 cups water (opt. to use part beef broth)

Heat 1 Tbsp oil in a large pan over high heat. Cook the onions, stirring frequently, until lightly browned, about 5 min. Transfer the onions to a large soup pot. Add another Tbsp oil to the pan and brown half the beef for about 5 min. Add a Tbsp or so of paprika, stir to coat and cook another minute. Transfer to pot and repeat with the rest of the oil, meat, and paprika (and the cayenne). Transfer this to the pot. Add some of the water to the pan and scrape up the browned bits and put it all in the soup pot. Add the water and bay leaves. Bring to a simmer and cook for an hour (I didn’t wait this long to put in the potatoes). Add potatoes, salt and pepper, and cook over medium heat (or just under boiling) for about 45 min., or until the potatoes are cooked and you can’t wait any longer to eat it. 🙂

I agree with Gran and Gramps –it is best with bits of crusty bread broken up in the soup.

And it’s even better enjoyed outside after a hike on a crisp fall day, with a view like this:

View from Wyalusing

View from Wyalusing State Park

goulash soup

(Recipe adapted from Penzy’s Spice Catalog)


From → Soups

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