Barley Free Hungarian Goulash Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(7)

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Ingredients

6 servings

2 lbs beef chuck or beef shin, cut into 1-inch cubes
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
3 tbsp lard oil or neutral oil
2 large yellow onions (about 1 lb total), finely diced
4 garlic cloves, minced
3 tbsp sweet hungarian paprika
1 tsp hot paprika or smoked paprika
1 tsp caraway seeds
1 tbsp tomato paste
1 cup dry white wine or dry red wine
6 cups low-sodium beef broth
1 can (14 oz) diced tomatoes
1 lb yukon gold potatoes, cut into ¾-inch cubes
2 medium green bell peppers, seeded and diced
2 medium carrots, peeled and sliced into ½-inch rounds
1 bay leaf

For serving

sour cream, for serving (optional)
fresh flat-leaf parsley, chopped, for serving (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with 1 tsp salt and 1/2 tsp black pepper.
2
Heat the lard in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two faces. Transfer the seared beef to a plate and repeat with the remaining batch.

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