HUNGARIAN GOULASH SOUP

Ingredients

• 2 lb (1 kg) stewing beef, cubed
• Salt and freshly ground pepper
• 1 cup chopped bacon
• 2 cups diced onions
• 3 cloves garlic, finely chopped
• 3 tbsp paprika
• 2 tsp caraway seed
• 1/2 tsp smoked paprika
• 6 cups beef broth
• 1 can (28 oz/796 mL) diced tomatoes
• 1/2 cup diced drained canned roasted red peppers, patted dry
• 3 tbsp red wine vinegar
• 3 cups diced unpeeled yellow potatoes (1/4 inch)
• 1 cup sour cream

Directions

1. ​Sprinkle beef with salt and pepper; set aside. Cook bacon in a Dutch oven over medium heat until browned and crisp. Remove from heat.
2. Remove bacon with a slotted spoon; drain bacon on paper towels. Return pan to medium-high heat. Add beef in batches and brown on all sides. Transfer beef to a plate.
3. Reduce heat to medium. Add onions and sauté, scraping to loosen browned bits, until softened, about 5 minutes. Add garlic and sauté for 1 minute. Stir in paprika, caraway seed and smoked paprika.
4. Return bacon, beef and any accumulated juices to pan. Stir in broth, tomatoes, roasted peppers and vinegar. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 1 1/2 – 2 hours or until beef is tender. May be prepared to this point, cooled quickly and refrigerated for up to 24 hours. To cool quickly, transfer mixture to shallow containers and stir frequently.
5. Bring to a boil before proceeding. Reduce heat to a simmer. Add potatoes and cook, covered, stirring occasionally, until potatoes are tender, about 20 minutes.
6. Reduce heat to low. Stir in sour cream and cook, stirring frequently, until heated through. Serve immediately. This soup does not freeze well.