Goulash Soup; Gulyásleves

(about  8-10 servings)

Earlier this summer I was gifted some Hungarian paprika from Budapest. I have been saving most of my stash for this goulash soup which I held off making until the local sweet peppers were in season. I used a combination of Carmen and pimiento peppers. The pimiento peppers are one of my favorites. They are sweet, have intensely colored red flesh which is crisp and meaty.

Traditionally beef shin is used for this soup. I swapped that out for beef sirloin tip because it looked quite good at the market this week.

I like to prepare this soup over a two day period because it tastes so much better the day after when the flavors have a chance to meld.

2 tbsp butter, bacon drippings or lard
3 medium yellow onions, finely chopped
3-4 cloves garlic, minced
1 large carrot, finely chopped 
2 lbs pimiento, Carmen or red bell peppers, chopped
3 lbs beef sirloin tip cut into 3/4 inch cubes

3 tbsp sweet Hungarian paprika

1 tbsp hot Hungarian paprika or 2 3/4 tsp sweet Hungarian paprika and 1/4 tsp cayenne

1 tbsp caraway seeds, lightly crushed

3 tbsp gluten free masa harina or all purpose flour (if gluten isn't an issue)
1 tsp cumin
1 tsp dried thyme

1 tsp salt

1 tsp freshly cracked black pepper

2 bay leaves

1 tbsp red wine vinegar

2 tbsp tomato paste

8 cups sodium reduced beef broth

1 1/2 lbs Yukon gold potatoes, cut into 1/2 inch cubes

chopped fresh parsley, for garnish

Melt the butter in a large pot with a tight fitting lid, over medium heat. Stir in the onions and cook until they are soft and golden in color; about 10-12 minutes.

Stir in the garlic, carrot and peppers. Cook another 5 minutes, then stir in the beef, sweet and hot paprika, caraway seeds, masa harina or flour, cumin, thyme, salt and pepper.

Cook until the beef loses its redness.

Add the bay leaves, vinegar, tomato paste and beef broth. Bring the soup to a gentle simmer. Cover the pot and reduce the heat to low. Cook for about 1 1/2 hours or until the meat is tender.

Remove from heat and cool in the pot. Refrigerate overnight.

The next day about 50 minutes before you intend to serve this. Heat up the soup. Stir in the potatoes and cook for about 40 minutes. Taste and adjust the seasoning with salt and pepper, if needed.

Serve and garnish with chopped parsley.