Hearty Beef Goulash Soup

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pat the beef cubes dry with paper towels and season generously with salt and pepper.

   Ca. 2 min.

   Kokkens note: Drying the beef helps achieve a better sear, locking in flavor.

2. 2

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

   Ca. 1 min.

3. 3

   Brown the beef in batches, ensuring not to overcrowd the pot, until seared on all sides. Remove the browned beef and set aside.

   Ca. 10 min.

   Kokkens note: Browning creates a rich flavor base for the soup.

4. 4

   Add the yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

   Ca. 7 min.

5. 5

   Stir in the garlic, paprika, and caraway seed and cook for 1 minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the paprika, as it can become bitter.

6. 6

   Add the tomato paste and cook for another 2 minutes, stirring constantly.

   Ca. 2 min.

   Kokkens note: Cooking the tomato paste deepens its flavor.

7. 7

   Return the browned beef to the pot, then pour in the beef broth and add the bay leaf.

   Ca. 1 min.

8. 8

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes.

   Ca. 1 t.

9. 9

   Add the potatoes and carrots to the pot.

   Ca. 1 min.

10. 10

    Continue to simmer, covered, for another 40-50 minutes, or until the beef and vegetables are very tender.

    Ca. 50 min.

11. 11

    Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed.

    Ca. 1 min.

12. 12

    Ladle the hot goulash soup into bowls and garnish with fresh parsley, if desired.