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.
- 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
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 tomato paste and 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 courtesy of Chef Ludger Szmania at SZMANIA’S in Seattle, and is in honor of his mother Mathilde Szmania.