Citric Acid Free Hungarian Goulash Soup

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
Amore Tomato Paste Double Concentrated - 4.5 Oz CENTO Tomato Paste Double Concentrated - 4.56 Oz bionaturæ Organic Tomato Paste, 7 oz Mutti Tomato Paste Doppio Concentrato Double Concentrated - 4.5 Oz Mutti Tomato Paste Triple Concentrated - 6.5 Oz
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!