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Gulyásleves (Beef and Potato Soup With Paprika)

Gulyásleves (Beef and Potato Soup With Paprika)

cooking.nytimes.com
Soups and stews are the stalwart of Hungarian cuisine, and none is more famous than gulyásleves, or goulash, a shepherd's soup of beef, peppers, vegetables and loads of paprika. Long beloved by Hungarians, a once nomadic culture, because meat could be dried, transported, then rehydrated in soup over an open fire in a bogrács, or giant kettle. Unlike American goulash, traditional gulyásleves is more soup than stew with a deeply burnished orange broth that is its hallmark. Use the freshest paprika you can get your hands on, and blend both sweet and smoked paprika for depth and richness. (If you like heat, you can also add 1 teaspoon of hot paprika.) Caraway seed, while nearly undetectable in the finished dish, is also vital. Searing the beef chuck in larger pieces before cubing it is not traditional, but doing so, then finishing it in the oven, where temperatures remain constant while the meat and vegetables soften, yields deep flavor and particularly tender meat. Serve this classic with a dollop of sour cream and a sprinkling of fresh dill.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons

Ingredients

Instructions

  1. Step 1

    Season the beef all over with the salt and pepper; set aside for 20 minutes. Meanwhile, heat the oven to 300 degrees with the rack on the lower third.

  2. Step 2

    Add the oil to a large Dutch oven and heat over medium heat until oil is shimmering. Add the meat to the oil in one layer, taking care not to crowd the pan. Cook, turning occasionally until beef is well browned on 2 to 3 sides, about 10 minutes. Transfer to a large rimmed plate (to collect any juices).

  3. Step 3

    Add the onion, peppers and celery to the pot and cook, stirring occasionally, until soft, about 10 minutes, stirring to release any bits from the bottom of the pot. Add the garlic and stir to coat. Stir in the sweet paprika, smoked paprika, hot paprika (if using) and caraway; cook until fragrant and toasted, about 1 minute. Add the tomatoes and stock. When the liquid boils, turn the heat to medium-low and cook at a low simmer, covered, about 20 minutes.

  4. Step 4

    Meanwhile, cut the seared meat into 1 to 1 1/2-inch chunks; transfer to a large bowl, along with any accumulated juices. Toss with the flour and add back to the Dutch oven, scraping the bowl to get everything. Stir into the broth and return to a simmer over medium heat.

  5. Step 5

    Cover the pot partway with the lid (leaving a crack for steam to escape), transfer to the oven and cook for about 1 ½ hours, until beef is starting to become tender. Adjust the temperature as needed to keep the liquid at a slow but steady simmer. (Don’t go below 275 or above 325; you want the meat to tenderize very slowly so it does not become tough or dry.)

  6. Step 6

    Remove the pot from the oven and add the potatoes, carrots and parsnips (if using), and stir to coat. Return to the oven and continue cooking, partly covered, until the beef and vegetables are tender, about 1 hour more. Turn off the oven and let the stew continue to cook in the carryover heat and cool slightly (making it extra tender and easier to serve), 20 to 30 minutes.

  7. Step 7

    Remove the stew from the oven and check the broth for flavor; it should be brothy but be deeply flavored and viscous. (The flavor will deepen with time and thicken slightly as it cools; see Tip for make-ahead info.) Add 1 to 2 tablespoons vinegar, if needed for balance, and season with additional salt and pepper if necessary. Serve with sour cream and fresh dill.
NY Times
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