Gulaschsuppe Chef John's Recipe

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Gulaschsuppe

"This recipe was translated for me from a recipe I got from a Hungarian restaurant in Idar Oberstein, Germany in 1972. I've been making it ever since! Serve over wide egg noodles. Delicious!"

Ingredients :

• 1/4 cup vegetable oil
• 2 cups chopped onion
• 3 green bell peppers, chopped
• 3 tablespoons tomato paste
• 1 pound lean top sirloin beef - cut into 1 inch cubes
• 1 pinch cayenne pepper
• 1 teaspoon paprika
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 6 cups beef broth
• 1 tablespoon lemon juice
• 1/4 teaspoon caraway seeds
• 1 cup sour cream (optional)

Instructions :

Prep : 25M	Cook : 6M	Ready in : 2H15M

• Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green peppers and tomato paste. Cover, reduce heat to low, and simmer for 10 minutes.
• Add beef to skillet, then stir in the cayenne pepper, paprika, garlic, salt, broth, lemon juice and caraway seeds. Simmer until the meat is tender, about 1 to 1 1/2 hours.
• Remove the goulash from the heat and let it cool slightly. Fold in the sour cream and adjust the seasoning to taste.

Notes :

• You may also use 5 cups of broth and 1 cup of white wine.

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