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Goulash Soup

Goulash soup is a stapple dish at most Austrian New Year's parties. The tradition is to serve a soup shortly after midnight.
Gulasch--OeW © Österreich Werbung, Fotograf: Lehmann H.Gulasch--OeW © Österreich Werbung, Fotograf: Lehmann H.

6 servings

  • 3 lb. stewing beef
  • 2 lb. potatoes
  • 2 small cans kidney beans (optional)
  • 4-6 tbsp tomato puree (can or tube)
  • 4 - 5 white onions
  • 2 red pepper, 2-3 garlic gloves
  • 1-2 celery stalks sliced
  • 1/4 celery root cut in cubes
  • 1 carrot sliced
  • 16 cups of beef broth
  • 1-2 cups red wine or to taste (optional)
  • clarified butter or ghee
  • salt & black pepper to taste
  • 2 - 3 tbsp sweet & mild paprika powder
  • caraway seeds (optional)
  • 1 - 2 bay leaves
  • 1 - 2 tbsp tomato paste
  • 1 - 2 tsp flour

Goulash Soup


How to prepare it:
 
  • Trimm the meat by removing the sinews but not the gelatinous parts of the meat (these are typical of goulash and adds body to the juice)
  • Cut the meat in small pieces; chop onions and garlic gloves; wash and chop the soup greenery into smaller pieces
  • Heat the clarified butter in a large pot, add the onions and cook very slowly over fairly low heat, stirring constantly until they are transparent – the longer the onions cook, the better the juice becomes, add the carrot, celery and meat, all on high heat until the pores of the meat are closed.
  • Sprinkle flour over it; add the tomato puree, and red wine plus the beef broth
  • Let it boil on low heat for 1-2 hours or even longer depending on the meat quality (the meat has to be very tender and soft)
  • Peel potatoes and cut them in small cubes
  • Cut red peppers into small cubes
  • Add potatoes, pepper, and bay leave 15 minutes before the soup is done
  • Wash kidney beans and add them to the soup (5 minutes before it is done)
  • Add spices; if the soup is too thick add more broth; if the soup is too thin add more tomato puree
  • Remove the bay leaves

Serve with rolls

Preparation time: about 2 hours

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