Hungarian Goulash Zuppa
From legoflamb 16 years ago
- 120 minutes to make
- Serves 6
This deep red soup gets it color from paprika not tomatoes. It is a cheap and hearty soup that tastes great served over rice or noodles. This is based on a traditional recipe from my grandmother-in-law. I made only two changes and it was a real hit at a family dinner last week. Read more The first was using cellery to give it some bite. The other was to use two kinds of beef, one lean and the other marbled. See less
Ingredients
- 2 lbs beef, cubed (I use half London Broil and half Chuck Eye steak) shopping list
- 4 cups onions, sliced shopping list
- 2 cups celery, sliced shopping list
- 2 cans red kidney beans (about 3 cups) shopping list
- 5 tbs sweet paprika shopping list
- 2 tbs hot paprika shopping list
- 2 tbs caraway seeds shopping list
- 1/2 tbs salt shopping list
- 1/2 tbs black pepper shopping list
- 8 tbs olive oil shopping list
- 5 cups water shopping list
How to make it
- Brown the Beef on the stove top in a tall pot or dutch oven. Do this in small batches and set aside. I did 4 batches in about 2 tbs of oil for each batch.
- Put Onions and Celery in pot and sautee untill lightly browned, about 10 minutes. Put meat back in the pot and then add the 4 tbs Sweet Paprika, and all the Caraway Seeds, Salt and Pepper. Sautee another 2 minutes.
- Add Water and bring to a boil. Scrape the bottom of the pan with a wooden spoon. Cover pot and cook at a strong simmer for 1 hour.
- Add Beans and simmer for 45 minutes.
- Add remaining Sweet Paprika and all the Hot Paprika, simmer for another 15 minutes.
- Adjust Salt and serve in bowls over rice or noodles.
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Purr-fection dahling! Joymarie
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