Lunch · 90 min · german

Gulaschsuppe — Goulash Soup

This is the kind of German lunch you’ll make on repeat — beef chuck and yellow onions, 90 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Beef chuck
• 3 Yellow onions
• 3 tbsp Sweet paprika
• 1 tsp Caraway seeds
• 1 tsp Marjoram
• 3 Potatoes
• 6 cups Beef broth
• 2 tbsp Tomato paste
• 3 tbsp Vegetable oil

Steps

1. Cut the beef into 1-inch cubes and brown them in batches in hot oil — crowded meat steams instead of searing, and this soup lives on browning.
2. In the same pot, soften the diced onions until golden, then stir in the paprika off the heat for 30 seconds. Paprika burns in seconds and turns bitter; the onions’ residual heat blooms it safely.
3. Return the beef, add the tomato paste, caraway, marjoram, and broth, and simmer covered 60 minutes until the meat is nearly tender.
4. Add the diced potatoes and simmer 20 minutes more, until everything yields to a spoon and the broth is a deep brick red.
5. Rest 10 minutes, skim the fat, and serve in bowls with crusty bread. A dollop of sour cream on top is optional and excellent.

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