Budapest Goulash Soup

Budapest Goulash Soup

This goulash soup is savory and hearty and perfect for cold autumn and winter days. It tastes best on day 2, 3, or even day 4 ;-)

I originally go this recipe from an old cook book from my hometown in Kaufbeuren, Germany. I made a few subtle changes to make it even better - believe it or not, and I hope you love this hearty soup as much as I do, and I promise you will never eat canned soup again. Ever.

Budapest Goulash Soup

• In a large, heavy bottom pot render the bacon over medium hight heat. Add a little olive oil if your bacon does not have a lot of fat - you don't want the bacon to stick to the bottom of the pot and burn. Cook until the bacon is starting to crisp. 
• 4-5 oz bacon (Pancetta works, too), finely diced. Choose a leaner cut or remove large chunks of fat. 
• Add the onions and garlic, reduce the heat to medium and cook until the onions are staring to turn transparent.
• 1 large onion, finely diced
• 2 cloves of garlic, minced
• Dust the beef with the flour. Turn up the heat to high. Add the beef to the pot and cook together with the onions stirring regularly, about 10 minutes. 
• 2 tbs flour
• 1.5 lb stewing beef. Remove fat, etc, and cut into small pieces.
• Add about 1 cup of broth to the pot and cook the beef over medium low heat for about 20-30 minutes.
• 1 cup beef broth
• Add the peppers, potatoes, paprika, hot paprika, thyme, tomatoes, beef broth, water, and season with a bit of salt and pepper. Bring to a boil and simmer for about 30 minutes over low heat with the lid on.
• 6 tomatoes, skin removed, chopped. Whole canned tomatoes work well.
• 1 large or 2 medium potatoes, peeled and cut into 1/2 inch cubes
• 2 green peppers, chopped
• 1 red pepper, chopped
• 1 tbs paprika
• 1/2 tbs hot paprika
• 1 tsp dried thyme
• 3 cups beef broth
• ~2 cups water
• ~1 tsp sugar
• Season to taste with salt, pepper, sugar, vinegar and Madeira. 
• 1/2 cup Madeira
• 2+ tbs red wine vinegar
• salt and black pepper to season
• If you are adding pasta to the soup heat the soup and pre-cooked pasta in a separate pot. And don't worry if you have leftovers - this soup tastes better on two, three and four ;-)
• whole wheat rotini pasta or any other pasta of your choice, pre-cooked

Enjoy!