Hungarian Beef Goulash Soup

Ingredients

• 1.5 lbs beef chuck, cut into 3/4-inch cubes
• 1.5 tsp kosher salt
• ½ tsp freshly ground black pepper
• 3 tbsp extra-virgin olive oil
• 1 whole large yellow onion, diced
• 3 tbsp Hungarian sweet paprika
• 1 tbsp Hungarian hot paprika
• 4 whole garlic cloves, minced
• 1 tsp caraway seeds
• 6 cups beef stock, unsalted
• 2 whole medium russet potatoes, cut into 3/4-inch cubes
• 2 whole medium carrots, cut into 1/4-inch thick rounds
• 1 whole medium parsnip, cut into 1/4-inch thick rounds
• 2 whole bay leaves
• 3 whole fresh thyme sprigs
• 1 tbsp red wine vinegar
• ½ cup sour cream, for serving
• 3 tbsp fresh parsley, finely chopped

Instructions

1. 1

   Pat the 1.5 lbs of beef chuck cubes completely dry with paper towels — removing surface moisture is essential for deep browning and caramelization. Season the beef generously with 1.5 teaspoons of kosher salt and 0.5 teaspoon of freshly ground black pepper, tossing to coat evenly.

2. 2

   Set a large heavy-bottomed pot (at least 5-quart capacity) over medium-high heat and add 3 tablespoons of extra-virgin olive oil. Let the oil heat for 1 minute until it shimmers and moves freely across the pot bottom.

3. 3

   Working in two batches to avoid crowding, add half the beef cubes to the pot. Let them sit undisturbed for 2-3 minutes until a deep golden-brown crust forms on the bottom — you should hear an aggressive sizzle. Stir and sear all sides until deeply browned, about 5-7 minutes total. Transfer to a plate and repeat with the remaining beef.

4. 4

   Reduce the heat to medium. Add the diced large yellow onion (roughly 1 cup) directly to the pot without cleaning it first — the browned bits on the bottom add deep flavor. Sauté, stirring occasionally, until the onion softens and turns translucent, about 5 minutes.

5. 5

   Add 3 tablespoons of Hungarian sweet paprika and 1 tablespoon of Hungarian hot paprika to the onions. Stir constantly for about 30 seconds — the paprika will darken slightly and smell deeply warm and toasted. This blooms the paprika and prevents it from tasting raw.

6. 6

   Mince 4 garlic cloves on a cutting board and add them to the pot along with 1 teaspoon of caraway seeds. Stir and cook for about 1 minute until the garlic becomes fragrant — you should smell a pungent, slightly sweet aroma.

7. 7

   Pour in 6 cups of unsalted beef stock, scraping the bottom of the pot with a wooden spoon to dissolve all the caramelized bits. Return the browned beef and any accumulated juices to the pot. Stir well to combine.

8. 8

   Add 2 bay leaves and 3 fresh thyme sprigs to the pot. Bring the soup to a gentle simmer — you should see small bubbles breaking the surface in a few places per second. Reduce the heat to medium-low so it continues at a gentle simmer with an occasional bubble.

9. 9

   Partially cover the pot with a lid (leave a small gap for steam to escape) and simmer for 45 minutes. The beef should start to become tender when pierced with a fork, though it will still have some resistance.

10. 10

    Cut 2 medium russet potatoes into 3/4-inch cubes, 2 medium carrots into 1/4-inch thick rounds, and 1 medium parsnip into 1/4-inch thick rounds. Add all the vegetables to the pot and stir gently. Continue simmering for another 20-25 minutes until the beef is completely tender when pierced with a fork and the potatoes are easily pierced, but still hold their shape.

11. 11

    Remove and discard the bay leaves and thyme sprigs. Taste a spoonful of the broth and stir in 1 tablespoon of red wine vinegar — this brightens the deep paprika flavors and adds complexity. Taste again and adjust salt and pepper as needed.

12. 12

    Ladle the hot goulash soup into deep bowls, making sure each portion has plenty of tender beef, vegetables, and broth. Top each bowl with a generous dollop (about 1.5 tablespoons) of sour cream — it cools the soup slightly and adds richness that balances the paprika's warmth. Garnish with freshly chopped parsley for color and a fresh herbaceous note.

Tools you’ll need

• large heavy-bottomed pot, at least 5-quart capacity
• paper towels
• wooden spoon
• cutting board
• chef's knife
• measuring spoons
• measuring cups
• large spoon or ladle
• fork

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