Eosinophilic Esophagitis Friendly Hungarian Goulash Soup
Total time2 hr 30 min
Prep time20 min
Cook time2 hr 10 min
4.8(7)
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Learn more āIngredients
6 servings
- 2 lbs beef chuck or beef shin, cut into 1-inch cubes
- 1 tsp salt, plus more to taste
- Ā½ 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 Ā¾-inch cubes
- 2 medium green bell peppers, seeded and diced
- 2 medium carrots, peeled and sliced into Ā½-inch rounds
- 1 bay leaf
For serving
- sour cream, for serving (optional)
Can be omittedsour cream
- 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 3ā4 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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