Main CourseSoupDinner

Hearty Goulash Soup

Name: Hearty Goulash Soup
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 6 porcji
Cuisine: german, central_european
Ingredients: 900 g beef chuck cut into 1-inch cubes; 2 łyżka olive oil; 2 szt. yellow onion chopped; 4 ząbek garlic minced; 3 łyżka paprika sweet; 1 łyżeczka caraway seed; 2 łyżka tomato paste; 1,5 l beef broth; 2 szt. bay leaf; 450 g potato peeled and cubed; 2 szt. carrot peeled and sliced; 1 łyżeczka salt; 0,5 łyżeczka black pepper freshly ground; 2 łyżka fresh parsley chopped (opcjonalnie)

This warming goulash soup is a comforting meal, perfect for a cold day. Tender beef, potatoes, and carrots are simmered in a rich, paprika-spiced broth. It's a satisfying and flavourful dish that makes a great main course.

Oryginalny przepis autorstwa Forkin

Łączny czas: 2 godz. 55 min
Porcje: 6
Trudność: Średni
Na porcję: 517 kcal

Bezglutenowy

Przygotowanie stanowiska

Składniki

900 gbeef chuck, cut into 1-inch cubes
2 łyżkaolive oil
2 szt.yellow onion, chopped
4 ząbekgarlic, minced
3 łyżkapaprika, sweet
1 łyżeczkacaraway seed
2 łyżkatomato paste
1,5 lbeef broth
2 szt.bay leaf
450 gpotato, peeled and cubed
2 szt.carrot, peeled and sliced
1 łyżeczkasalt
0,5 łyżeczkablack pepper, freshly ground

garnish

2 łyżkafresh parsley, chopped(opcjonalnie)

Sprzęt

measuring cups · measuring spoons · dutch oven · wooden spoon · cutting board · knife

Sposób przygotowania

Krok po kroku

1
Pat the beef chuck dry with paper towels and season generously with salt and pepper.
Około 5 min
Wskazówka kucharza: Drying the beef helps achieve a better sear.
2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Około 2 min
3
Sear the beef in batches until browned on all sides, about 3-4 minutes per batch.
Około 10 min
Wskazówka kucharza: Do not overcrowd the pot; sear in batches to ensure browning, not steaming.
4
Remove the seared beef and set aside.
5
Add the yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
Około 7 min
Wskazówka kucharza: Scrape up any browned bits from the bottom of the pot as the onion cooks.
6
Stir in the garlic, paprika, and caraway seed and cook for 1 minute until fragrant.
Około 1 min
Wskazówka kucharza: Be careful not to burn the paprika, as it can become bitter.
7
Add the tomato paste and cook for another 2 minutes, stirring constantly.
Około 2 min
Wskazówka kucharza: Cooking the tomato paste deepens its flavor.
8
Return the seared beef to the pot, then pour in the beef broth and add the bay leaf.
Około 2 min
9
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 90 minutes, or until the beef is very tender.
Około 1 godz. 30 min
Wskazówka kucharza: Stir occasionally to prevent sticking and ensure even cooking.
10
Add the potato and carrot to the pot and continue to simmer, covered, for another 30-40 minutes, or until the vegetables are tender.
Około 40 min
Wskazówka kucharza: The soup should be thick and rich; if it's too thin, simmer uncovered for the last 15 minutes.
11
Remove the bay leaf and taste the soup, adjusting salt and black pepper as needed.
Około 1 min
12
Ladle the hearty goulash soup into bowls and garnish with fresh parsley, if desired.

Na porcję

Wartości odżywcze

53%Ocena

Kalorie: 516,9kcal
Białko: 35,4g
Węglowodany: 27,6g
Tłuszcz: 31,1g
Błonnik: 5,1g
Cukry: 5,2g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover goulash soup in an airtight container in the refrigerator.

Odgrzewanie

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth or water if it's too thick.