Hot & Spicy!

Can you believe it is 2010? When I was a kid, I thought we’d have flying cars and be wearing silver colored suits by 2010. I suppose we do have iPhones and cool things like that, although I’d like a flying car! We rang in the New Year with some new friends at their lovely home. These people knew how to throw a party! The food was to die for and they had more alcohol than should have been legal. But that’s not a bad thing. One of the hosts, Bodo (from Germany) made an amazing goulash soup that I’ve been thinking about since. Now that we are smack dab in a week long cold spell, I felt the need for something hot and spicy… and I also decided to make some soup too. HA! I keeeel me.



Goulash Soup Recipe
2 lbs beef, cut in 1 inch cubes
3-4 tbsp vegetable oil
4 medium onions, chopped
1 clove garlic, minced
3 tbsp tomato paste
1/2 c red wine
5 cups chicken (or beef) broth
2 tbsp Hungarian paprika
1 bay leaf
1 tsp caraway seeds
salt & pepper to taste
4 medium potatoes, cubed

1. In a large heavy bottomed pot, heat 2 tablespoons of the oil over medium high heat and add one layer of meat and brown well on all sides. Take your time and do not crowd the pan. Remove to a plate and continue with the remainder of the meat. You will need to add a little more oil to the pan as you continue. This should take a good 15 minutes or longer to brown all of the meat.

2. Reduce the heat to medium, add the onions and saute until they are translucent, about 8-10 minutes. Add the garlic and cook for one more minute. Stir in the tomato paste until well incorporated.

3. Deglaze the pan with the wine and stir until incorporated. Make sure to scrape the bottom of the pan to get up all the tasty bits. Add the meat back to the pan, along with the chicken broth, paprika, bay leaf and caraway seeds. Add salt and pepper to taste.

4. Bring to a simmer. Reduce the heat to low, cover and simmer for about 45 minutes. Stir often.

5. Add the potatoes and simmer for an additional 30-45 minutes. Remove the bay leaf before serving.

Note: I used a combination of sweet and hot Hungarian Paprika, 1 tablespoon of each.

Note 2: There is much more liquid than you see in the images… it just doesn’t photograph well as a soup.

 

9 Comments

  • elra 9 YEARS AGO

    Happy New Year Candace! Wonderful goulash wonderfully serve with rustic bread. YUM!

  • Candace 9 YEARS AGO

    Hi Candace,
    I love goulash and your soup looks delicious! It’s cold here too and I have a huge pot of soup simmering away.

  • small house plans 9 YEARS AGO

    This is perfect for a cold weather! I really like spicy foods especially in this kind of weather. It makes me warm!

  • sarah 9 YEARS AGO

    Candace, love your blog..especially the pics..hey could you ask your husband’s opinion of the best slr camera for a beginner?

  • Handy 9 YEARS AGO

    love this recipe going to try it

  • Lentil Breakdown 9 YEARS AGO

    Luscious pics and blog. I had goulash soup in Budapest. I wonder if you could substitute veggies for the beef and still have a rich flavor. Or would that be like a veggie coq au vin? : )

  • Ruth 9 YEARS AGO

    Thanks for your blog and recipes. I love what you’ve done and have tried a few of the recipes myself. Keep them coming! Looking forward to reading more entries (and seeing more pictures)!

  • [email protected] 9 YEARS AGO

    This looks delicious! Its making me crave a nice warming beef stew or goulash with this cold rainy weather we’re having :)

  • shari 9 YEARS AGO

    This looks perfect for a cold winter day! Great photos!

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
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