This should be the color of Gulyás Soup. But first, read the truth about Hungarian Paprika here
2 medium-sized onions
4 Tbsp oil
3 Tbsp Hungarian Paprika
1/2 tsp caraway seeds, crushed
2 cloves of garlic
9 cups of water
1 green pepper
1-2 carrots, diced
1 parsnip, diced
1/2 celery root*
1 lb. potatoes
salt and pepper to taste
1/2 cup of 14% sour cream
• Cut the beef into walnut-sized cubes.
• Mince the garlic and crush the caraway seeds and set aside.
• Finely chop the onions.
• In a heavy pot heat 3 Tbsp oil; add the onions and sauté until translucent.
• Add the meat and braise (turn pieces until no longer red on the outside.)
• Add the paprika, caraway seeds and garlic.
• Cover and simmer for 5 minutes, stirring occasionally.
• Chop the green pepper and tomatoes; add to the pot.
• Add 2 cups of cold water: simmer until the meat is nearly done.
• Peel and coarsely chop the carrots and parsnip and add to the pot.
• Peel and chop the potatoes and celery root into cubes.
• When the carrots are almost done add the potatoes and celery root.
• Add the remaining water and bring the soup to a slow simmer.
• Cover and slow simmer until potatoes are tender.
• Add 1/2 cup of cooked Pinched Noodles.
• From this point do not let soup reach hard boil.
• Adjust the salt and add freshly ground pepper to taste.
• Stir in an additional 1 tsp of Hungarian Paprika.
• Serve Gulyás Soup with sour cream on the side.
Special thanks to Joseph Spuller for helping me organize this recipe.