Goulash Soup “Mathilde”

A German version of goulash soup, adapted from Chef Ludger Szmania at SZMANIA'S in Seattle, and is in honor of his mother Mathilde Szmania.
Servings:
Ingredients
  • 1 pound lean beef cut into 1/4-inch cubes
  • 1-1/2 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
Instructions
  1. 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.
  2. 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.
  3. Season with salt, pepper, lemon zest, caraway seeds and parsley. Serve with German bread.
Credit:
Recipe courtesy of Chef Ludger Szmania at SZMANIA’S in Seattle, and is in honor of his mother Mathilde Szmania.
A German version of goulash soup, adapted from Chef Ludger Szmania at SZMANIA'S in Seattle, and is in honor of his mother Mathilde Szmania.
Servings:
Ingredients
  • 1 pound lean beef cut into 1/4-inch cubes
  • 1-1/2 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
Instructions
  1. 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.
  2. 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.
  3. Season with salt, pepper, lemon zest, caraway seeds and parsley. Serve with German bread.
Credit:
Recipe courtesy of Chef Ludger Szmania at SZMANIA’S in Seattle, and is in honor of his mother Mathilde Szmania.