Goulashsoep
3
tablespoons of bacon grease
1
large onion, diced
2
heaping tablespoons of Hungarian paprika
2 lb
of beef (chuck rib or pot roast)
2
carrots
3
cloves of garlic
2
medium red peppers
2
medium sized potatoes
1 tablespoon
of caraway seeds
Heat
your cooking pot and melt the bacon grease. When the fat is hot, add the onions. Stir until they are
translucent. Take the pot off the stove and stir in the paprika. Note: you want the paprika to hit the hot
grease and release most of its flavor but you don't want it to burn as it will
turn bitter and spoil the dish.
Put
the pot back on the stove and add the beef, cut in bite size chunks. Sauté the
meat in the hot fat and mix it in with the onions and the paprika, then turn
down the heat and add 2 cups of warm water. Let the beef braise in a covered
pot for about a good hour, keeping an eye on the amount of liquid. Make sure
you have enough liquid in the pot at all times!
Peel
and cut the carrots in bitesize pieces or slices, whichever you prefer. Peel
and mince the garlic, and slice the peppers into 1 inch pieces, after removing
the seeds. Add the carrots, garlic and peppers to the pot, add three more cups
of water and let the stew slowly simmer for another hour.
Cube
the potatoes after you peel them and add them to the pot with three additional
cups of water. Stir in the tablespoon of caraway seed and simmer until the
potatoes are done. On a slow simmer, the potatoes will thicken the stew and
bring all the flavors together. Before you serve, taste and adjust with salt
and pepper, if needed.
