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Goulash Suppe

Monday, 26 May 2008

Description

Nothing keeps you warmer on a cold winter night than a bowl of paprika soup, which is a variation of the popular Hungarian goulash. Since "hot" paprika is hard to find, I bring up the heat by adding small dried red chiles, rather than adding a lot of paprika which can make the soup excessively sweet. Traditionally, sour cream would never be served with this soup by any central or eastern European, but I think it adds a creaminess makes a nice finishing touch.

Ingredients

At a glance
Cuisine
German
Ingredient
Vegetable
Cooking Method
Simmer
Heat Level
3
Chile
Piquin
Meal/Course
Dinner
Main Course
Serves
4 to 6
  • 4 slices bacon, diced

  • 1/4 cup paprika

  • ½ teaspoon freshly ground black pepper

  • 1 cup all-purpose flour

  • 1 pound boneless chuck or sirloin beef, trimmed and cut into ½ to 1-inch cubes

  • 1 small onion, chopped

  • 4 cloves garlic, minced

  • 3 cups beef broth (4 cups if not using the beer)

  • 1 12-ounce can dark beer (optional)

  • 4 to 6 dried red chiles, such as piquins, chiltepins, tepins, or japones

  • 1 medium potato, diced

  • 1 large carrot, peeled and diced

  • 1 teaspoon caraway seeds

  • 1/4 cup red wine vinegar

  • 3 tablespoons tomato paste

  • 1 tablespoon coarsely ground black pepper

  • Salt to taste

  • Sour cream for garnish

Methods/steps

Slowly saute the bacon in a large heavy skillet to render the fat. Remove the bacon and drain on a paper towel.

In a large bowl combine 2 tablespoons of the paprika and one half of the pepper with flour. Add the beef, toss to coat, remove and shake off the excess flour. Add the beef to the skillet and quickly brown. Remove the beef as it becomes browned and put it in a heavy stock pot.

Add the onions and garlic to the skillet, adding a little vegetable oil if necessary, and saute until they are browned. Remove and add to the pot with the beef.

Deglaze the pan by adding a cup of the broth to the skillet, raising the heat, and bringing it to a boil and scraping the sides and bottom of the skillet to remove all the browned bits and pieces in the pan. Pour the mixture in with the beef.

Add the remaining broth and the beer, if using, chiles, potato, carrot, caraway seeds, vinegar, and tomato paste. Also stir in the remaining paprika, black pepper and reserved bacon. Bring the pot to a boil, reduce the heat and simmer until the vegetables are done and the meat is very tender, about 45 to 50 minutes. Add more broth if necessary to thin to the desired consistency.

To serve, ladle the soup into individual soup bowls, garnish with a dollop of sour cream and serve.

 

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