Hot & Spicy!

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.