Dairy-Free Hungarian Goulash Soup Shooters

Ingredients

• about 450 g Beef Stew Meat (cubed)
• 1 large Onion
• 1 medium Bell Pepper
• 2 medium Potatoes (diced)
• 1 medium Carrot (diced)
• 2 tbsp Tomato Paste
• 2 tbsp Smoked Paprika
• 1 tbsp Sweet Paprika
• 1 tsp Caraway Seeds
• 6 cups Beef Broth
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat (about 205°C / 200°C). Add the 2 tablespoons of olive oil and let it heat up until it shimmers, about 1 minute.
2. 2Add the about 450 g of beef stew meat, cut into 2.54 cm cubes, to the hot oil. Brown the beef on all sides, working in batches if necessary to avoid crowding the pot. This should take about 5-7 minutes per batch. Once browned, remove the beef from the pot and set it aside on a plate.
3. 3Add the 1 large onion, chopped, and the 1 medium bell pepper, chopped, to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes. You should see them become translucent.
4. 4Stir in the 2 tablespoons of tomato paste, 2 tablespoons of smoked paprika, 1 tablespoon of sweet paprika, and 1 teaspoon of caraway seeds. Cook, stirring constantly, for 1 minute until the spices are very fragrant. Be careful not to burn the paprika.
5. 5Pour in the 6 cups of beef broth, scraping the bottom of the pot to loosen any browned bits. Add the 2 medium potatoes, diced into 1.27 cm cubes, the 1 medium carrot, diced into 1.27 cm cubes, the browned beef, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together.
6. 6Increase the heat to bring the soup to a boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 1.5 hours, or until the beef is very tender when pierced with a fork and the potatoes and carrots are cooked through. The soup should have thickened slightly.
7. 7Remove the pot from the heat and let the goulash soup cool slightly for about 10-15 minutes. This makes it easier and safer to handle. Carefully ladle the warm goulash soup into shot glasses.
8. 8Serve the goulash soup shooters warm.

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