Hungarian Goulash Soup (Peanut-Free)

Ingredients

• 2 lbs Beef chuck
• 2 medium Onion
• 2 medium Carrots
• 3 medium Potatoes
• 8 cups Beef broth
• 3 tbsp Tomato paste
• 3 tbsp Sweet paprika
• 1 tsp Caraway seeds
• 1 Bay leaf
• 2 tbsp Olive oil
• 1.5 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Cut the 2 lbs of Beef chuck into 1-inch cubes. Place the beef cubes in a bowl and season them with the 1.5 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, about 400°F (200°C). Add the seasoned beef cubes to the hot pot in batches, being careful not to overcrowd the pot. Brown the beef on all sides until it has a nice crust, about 2-3 minutes per batch. Remove the browned beef from the pot and set it aside on a plate.
3. 3Add the 2 medium chopped Onions and the 2 medium chopped Carrots to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Do not add more oil if the pot seems dry; use the bits stuck to the bottom from the beef.
4. 4Stir in the 3 tbsp of Tomato paste and the 3 tbsp of Sweet paprika. Cook, stirring constantly, for 1 minute until fragrant. Be careful not to burn the paprika.
5. 5Pour in the 8 cups of Beef broth, scraping the bottom of the pot with your spoon to loosen any browned bits. Bring the liquid to a simmer over medium-high heat. Stir in the 1 tsp of Caraway seeds and add the 1 Bay leaf.
6. 6Return the browned beef cubes to the pot. Add the 3 medium Potatoes, cut into 1-inch cubes. Stir everything together.
7. 7Cover the pot and reduce the heat to low, maintaining a gentle simmer at about 200°F (95°C). Cook for 1.5 hours, or until the beef is fork-tender and the potatoes are soft. Stir occasionally to prevent sticking.
8. 8Remove and discard the 1 Bay leaf from the pot. Taste the goulash and add more 1.5 tsp of Salt or 0.5 tsp of Black pepper if needed.
9. 9Serve the Hungarian Goulash Soup hot.

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