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