Goulash Soup

 

2
tablespoons vegetable oil, plus more if needed for sautéing
1 1/2
pound boneless beef chuck, cut into 1/2-inch cubes,
trimmed of excess fat
3
medium onions, chopped
3
cloves garlic, minced
1
large stalk celery, trimmed and chopped
2-3
large carrots, peeled and chopped
1
fennel bulb, trimmed and chopped
1 1/2
tablespoons sweet Hungarian paprika
1/4
to 1/2 teaspoon cayenne pepper, optional
1/4
cup all-purpose flour
1 1/2
quarts canned beef broth, low-sodium preferred
1 1/2
cups water
1 1/2
cups canned crushed tomatoes
1 1/2
teaspoons dried marjoram, or 1 tablespoon minced fresh
Salt to taste
3
red potatoes or 2 baking potatoes, diced, optional
1/4
teaspoon freshly ground black pepper, to taste

Sour cream or nonfat sour cream and chives, for garnish

 

 

 

In large pot, heat oil over medium-high heat.  Add about half beef.  Brown well, about 8 minutes, and remove.  Brown remaining beef, adding more oil if needed.  Remove.  Reduce heat to medium-low.  Add onions, garlic, celery, carrots and fennel; cook stirring occasionally, until vegetables start to soften, about 10 minutes.  Add paprika, cayenne pepper, if desired, and flour; cook, stirring, 2 minutes. 

 

Return beef to pot with any juice that has accumulated.  Stir in stock, water, tomatoes, marjoram and salt.  Scrape bottom of pan to dislodge any brown bits.  Bring to simmer over medium-high heat.  Reduce heat and simmer, partially covered, until meat is tender, about 1-1/2 hours.  After 45 minutes of simmering, if desired, add potatoes. 

 

Add parsley and pepper.  Ladle soup into bowls.  Top with dollop of sour cream and some minced chives.  Serve with rustic bread. 

 

Makes 6 to 8 servings.