Hearty Hungarian Goulash Soup is a perfect antidote to cold winter weather. Our version is inspired by visits to Austria and specifically Viennese New Year’s Eve celebrations. After a long evening of waiting for the ringing in of the New Year by the large bell of the Saint Stephan’s cathedral in Vienna, Hearty Hungarian Goulash Soup was served after midnight to dampen the effect of the many glasses of sekt (sparkling wine) consumed earlier throughout the evening. We make Hearty Hungarian Goulash Soup every New Year’s Eve to bring a little of those festive celebrations home. We recommend making Hearty Hungarian Goulash Soup earlier in the day on New Year’s Eve, then reheating it prior to serving that night with the American New Year’s Eve traditional dish Hoppin’ John. Refrigerate remaining Hearty Hungarian Goulash Soup to makes a great leftover to last you into the first week of the new year.
Prep Time: 45 minutes, Total Time: 3 hours. Yields about 16 cups or 12 servings.
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Ingredients:
- 2 Tbs Vegetable Oil
- 6 slices Bacon, chopped
- 3 lbs Boneless Beef Chuck, trimmed of excessive fat and cut into large chunks
- 4 medium Onions, about 1-1/2 lbs, finely chopped
- 2 Tbs minced Garlic
- 3 Tbs Sweet Paprika
- 1 Tb Hot Smoked Paprika
- 1 Tb Sweet Smoked Paprika
- 1 Tb ground Cumin
- 2 tsp Caraway Seeds
- 1/3 cup all-purpose Flour
- 1/4 cup Red Wine Vinegar
- 6 oz Tomato Paste
- 6 cups Beef Broth
- 3 cups Water
- 1 cup dry Red Wine
- 1/2 tsp coarse Sea Salt
- 6 cups finely chopped Red Bell Peppers
- 4 large Russet Potatoes, approximately 2 1/2 lbs, diced
Preparation:
- In a large 8-to-10-quart stock pot, crisp the bacon over a medium heat in the vegetable oil, then use a slotted spoon to transfer the crisped bacon to a large bowl.
- Brown the beef chuck in small batches in the remaining oil and bacon fat in the stock pot over a high heat. Remove the browned beef to the bowl with the crisped bacon.
- Reduce heat to medium and sauté the onions and garlic, uncovered, in the stock pot until light golden.
- While the onions are browning, combine the seasonings (paprikas, caraway seeds, ground cumin, and flour) and mix in a small bowl and combine the red wine vinegar, tomato paste, and red wine in a second bowl, whisking to mix into a thick slurry.
- Sprinkle the seasonings into the sauteed onions and stir for two minutes, uncovered, over a medium heat.
- Add the red wine vinegar/tomato paste/red wine slurry to the stock pot and cook for two minutes, uncovered, stirring all the while; it will thicken like a roux. Reserve the bowl used for the cooked bacon and beef chuck for later use.
- Add the beef broth, water, bell peppers, bacon and beef chuck to the stock pot, raise to a high heat and bring to a boil; cover, reduce the heat and simmer for 45 minutes, stirring every 10 minutes.
- Scrub the potatoes and dice into 1/2-inch pieces.
- Using tongs, remove the beef chuck back to the reserved bowl it had been in and let it cool.
- Add diced potatoes to the stock pot and simmer for 30 minutes or until the potatoes start to soften.
- Shred the beef chuck, discarding any gristle; return the shredded beef chuck to the soup and continue to simmer for 15 minutes.
- Season soup with the sea salt, stir to mix and remove from the heat.
- When reheating Hearty Hungarian Goulash Soup prior to serving, add some water to thin if desired.
*Note:
- Hearty Hungarian Goulash Soup will keep refrigerated for up to 5 days
