Hungarian Dairy-Free Goulash Soup

Ingredients

• about 680 g Beef Chuck
• 2 medium Onion
• 3 medium Potatoes
• 2 medium Carrots
• 1 medium Bell Pepper
• 3 tablespoons Hungarian Paprika
• 2 tablespoons Tomato Paste
• 6 cups Beef Broth
• 2 tablespoons Vegetable Oil
• 1.5 teaspoons Salt
• 0.75 teaspoon Black Pepper

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

Instructions

1. 1Cut the about 680 g of Beef Chuck into 2.54 cm cubes.
2. 2Finely chop the 2 medium Onions. Peel and cut the 3 medium Potatoes into 2.54 cm cubes. Peel and cut the 2 medium Carrots into 1.27 cm thick rounds. Remove the seeds and stem from the 1 medium Bell Pepper and cut it into 2.54 cm pieces.
3. 3Heat the 2 tablespoons of Vegetable Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, approximately 190°C.
4. 4Add the about 680 g of Beef Chuck cubes to the hot pot and brown them on all sides. This should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside on a plate.
5. 5Add the chopped 2 medium Onions to the same pot. Cook, stirring occasionally, until they are softened and translucent, about 5 minutes. Stir in the 3 tablespoons of Hungarian Paprika and the 2 tablespoons of Tomato Paste and cook for 1 minute more, stirring constantly until fragrant.
6. 6Return the browned about 680 g of Beef Chuck to the pot. Add the cubed 3 medium Potatoes, the sliced 2 medium Carrots, the chopped 1 medium Bell Pepper, and pour in the 6 cups of Beef Broth.
7. 7Increase the heat to high and bring the soup to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let it simmer gently for 2 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
8. 8Stir in the 1.5 teaspoons of Salt and the 0.75 teaspoon of Black Pepper. Taste and add more salt and pepper if needed.
9. 9Serve the Hungarian Dairy-Free Goulash Soup hot.

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