Goulash Soup "Mathilde" | |
|
Recipe courtesy of and with permission from Chef Ludger Szmania at SZMANIA’S in Seattle, and is in honor of his mother Mathilde Szmania. Serves 4 Ingredients:1 pound lean beef, cut into 1/4-inch cubes1 1/2 tablespoons sweet paprika 2 tablespoons flour 1/2 teaspoon salt, plus more to taste 1/4 teaspoon pepper, plus more to taste Salt and pepper 3 tablespoons canola oil 1/2 white onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 1 large russet potato, diced 3 cloves garlic 2 tablespoons tomato paste 8 cups water, divided Grated zest of 1/4 lemon Pinch caraway seeds 2 sprigs parsley, chopped Hearty German bread, such as a pumpernickel or sunflower variety Preparation:Combine beef, paprika and flour in a bowl. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a soup pot; add beef and brown on high heat, stirring. When brown, add onions. Cook and stir, allowing onions to soften; add bell peppers, potato and garlic, turning heat down to medium. When onions start to caramelize, add 1/2 cup water. Continue cooking until water is gone; add 1/2 cup more water and cook again until water is gone. Add remaining 7 cups water and let simmer on medium-low heat for 30 45 minutes, until beef is tender. Season with salt, pepper, lemon zest, caraway seeds and parsley. Serve with German bread. |
 |
:: Recipe of the Month
:: Recipes by Occasion
:: Search for a Recipe
:: Chef's Recipes
:: Recipe Exchange
:: Cookbooks
Find food retailers & restaurants...
Share your recipes and connect with others...
