Goulash Soup

I have to confess. I'm addicted to Goulash Soup, a harmless, maybe even healthy addiction. I first ate it in Europe, mostly Germany and Austria years ago. The rust-red bowl placed in front of me always differed from restaurant to restaurant, but pureed or chunky, with veggies or just meat, it was always good. I have umpteen recipes, all delicious. Personally, I like it with plenty of veggies: onion, peppers, garlic are standard, and I like a bit of carrot and potato, too. Tomatoes, natch.

Here is my original recipe. Methinks it's from the New York Times about a million years ago.

I made it last night. For some reason it doesn't call for any broth or water in which case it would be goulash, not goulash soup. I rinse out the tomato can with some water and add beef broth or bouillion until it's just the right amount of liquid for the veggies. If you make soup, you'll know. The recipe says four to six servings. We get four for a main course. If served in cups as a soup course, you would, of course, get more servings.

About the paprika: I use a teaspoon of hot, a teaspoon of sweet and a teaspoon of smoked. It's spicy, but not eye-wateringly so. And hey, we don't consider sour cream optional, but mandatory. You can probably get by with low fat sour cream, but don't even consider the non-fat variety.

3/4 lb. boneless sirloin or shell steak. (you can use anything from round steak to filet and adjust the cooking time). You're nuts if you use filet of beef, o.k.?
2 T. cooking oil. I use canola. (note: real goulash is always made with lard or pork fat.)
2 cups finely chopped onions
2 t. finely minced garlic
1 chopped sweet, red or green papper
1 T. paprika, mixed if possible. See note above.
1 t. caraway seed
salt and freshly ground pepper (go easy on the salt if you are using a salty bouillon or broth)
2 cups canned red ripe tomatoes (you can also use fresh)
sour cream on the table

1. Trim meat of gristle and fat. Cut into half inch cubes.
2. Heat the oil in a large saucepan or casserole. Add the meat and cook, stirring, until it begins to brown.
3. Add onions, garlic and peppers. Cook, stirring, about 5 minutes. Add chopped carrots if using. Add the paprika, caraway seeds, and salt and pepper to taste. Stir
4. Add the tomatoes, and whatever broth or water you are using, and cover and cook, stirring occasionally, one hour or until the meat is tender and the vegetables are cooked. About half way through the cooking, add a potato chopped into 1/4 inch pieces if desired.
5. Put a dollop of sour cream on each bowl.

I really like soup plates. You can still find them. We like to eat this with real rye bread and a salad.

Bon Appetit.

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