Dairy-Free Hungarian Goulash Soup

Instructions

1. 1Cut the about 910 g of beef chuck into 2.54 cm cubes. Season these cubes with the 1 tsp of salt and the 0.5 tsp of black pepper.
2. 2Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, which is about 205°C (200°C). Add the seasoned beef chuck in batches, making sure not to overcrowd the pot. Brown the beef on all sides until it has a nice crust, about 2-3 minutes per side. Remove the browned beef from the pot and set it aside.
3. 3Add the 2 large chopped onions and the 1 large chopped red bell pepper to the same pot. Sauté them over medium heat, which is 150°C, until they are softened, about 5 minutes. Add the 4 minced cloves of garlic and cook for 1 minute more until fragrant.
4. 4Stir in the 2 tbsp of tomato paste, the 3 tbsp of smoked paprika, the 1 tbsp of sweet paprika, and the 1 tsp of caraway seeds. Cook this mixture, stirring constantly, for 1 minute until it is very fragrant.
5. 5Return the browned beef chuck to the pot. Pour in the 8 cups of beef broth and add the 1 bay leaf. Bring the liquid to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes, or until the beef is very tender.
6. 6Add the about 680 g of diced potatoes and the 2 medium diced carrots to the pot. Stir them in, cover the pot again, and continue to simmer for another 30 minutes, or until the potatoes and carrots are tender when pierced with a fork.
7. 7Remove and discard the 1 bay leaf from the soup. Taste the goulash and add more salt or black pepper if needed.
8. 8Serve the Dairy-Free Hungarian Goulash Soup hot.

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