FROM A CHEF'S KITCHEN

Traditional Hungarian Goulash Soup

A Warm Hug In A Bowl

Escape to Hungary without leaving your kitchen with this cozy, Traditional Hungarian Goulash Soup starring tender beef, hearty veggies, and a paprika-kissed broth that will transport your tastebuds.

 Ingredients

Stew Beef, Canola Oil, Onion, Celery, Carrots, Parsnips, Tomatoes, Paprika, Water, Garlic, Red Wine Vinegar, Bay Leaves, Beef Broth, Parsley, Potatoes, Salt & Pepper

Let's Get Cooking

Use a 3-pound chuck roast trimmed and cut into 1/2 to 3/4-inch pieces, yielding about 2 1/2 pounds stew meat. Chuck roast is perfect for stews since its connective tissue breaks down during slow, consistent cooking, leaving behind tender, buttery beef.

Generously season the cubed chuck roast with salt and pepper, then working in batches, brown the beef in 1 tbsp oil in a Dutch oven over medium-high heat until well browned on all sides.

Add 1-2 more tbsp of oil, then add onions and celery, reduce heat to medium, and cook 7-8 minutes until softened.

Add garlic, tomatoes, paprika and bay leaves, stir briefly and cook 10 seconds until the garlic is aromatic.

Return the beef to the pot, stir to coat, add the broth and water, bring just to a boil, then reduce heat to low and simmer with the lid ajar for 30 minutes.

Add carrots and parsnips, bring back to a simmer and cook 10-12 minutes.

Add potatoes, return to a simmer and cook 20-25 minutes until potatoes, carrots and parsnips are tender.

Add vinegar, let the goulash rest 15 minutes, add parsley, then season with salt and pepper to taste.

Before serving, add a dollop of sour cream, more chopped parsley and Hungarian hot pepper paste if you want. 

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Visit From A Chef's Kitchen

Transport your taste buds to Hungary with this Traditional Hungarian Goulash Soup, where tender beef, robust veggies, and a paprika-infused broth come together in perfect harmony.

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