Gulyassuppe (Goulash Soup)

By ltrodrigu

This is Bavaria’s favorite midnight snack, a local tradition in Munich’s crowded beer halls. The flavor improves greatly if this soup is prepared a day or two before serving. Store covered in the refrigerator, bring to room temperature, then reheat slowly but thoroughly and adjust seasonings before serving.

Ingredients

• 2 tablespoons fresh lard, rendered beef fat or bacon fat; or 3 tablespoons light vegetable oil
• 1 large yellow onion, diced
• 1 heaping tablespoon Hungarian sweet paprika
• 1/2 teaspoon Hungarian hot paprika
• 1 pound beef (chuck, shin, neck or cheeks), cut into 1-inch cubes
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 tablespoons distilled white vinegar or white wine vinegar
• 1 tablespoon tomato paste
• 1 tablespoon caraway seeds
• 1/2 teaspoon dried marjoram
• 1 clove garlic, crushed
• 3 medium potatoes, peeled and diced

Details

Servings 4
Adapted from online.wsj.com

Preparation

Step 1

Heat fat in a heavy 3-quart saucepan or Dutch oven over medium heat. Add onions and sauté until soft and faintly golden, but not brown, about 8 minutes. Lower heat, sprinkle paprikas over onions and sauté, stirring, until paprika loses its raw aroma, 1-2 minutes more.

Add beef and stir to coat with paprika-onion mixture. Cook, stirring occasionally, until meat cubes sear and lightly brown, about 8 minutes. Sprinkle with 1 teaspoon salt, ½ teaspoon pepper and vinegar and stir in tomato paste. Simmer over low heat, stirring gently, until mixture is blended, 3-4 minutes.

Add caraway seeds, marjoram, garlic and just enough water to cover meat. Increase heat to high and bring to a boil. Decrease heat to medium, cover loosely and simmer gently until meat is almost completely tender, 45-60 minutes. Add diced potatoes and cook slowly until meat and potatoes are completely soft, 20-25 minutes more. Add water as needed to maintain a soupy consistency. Check and adjust seasonings.

Serve steaming hot in heated deep bowls, preferably with a big, crusty salted pretzel on the side.