Bavarian Goulash Soup

I once worked for a newspaper with a test kitchen staffed by home economists. These women produced some extraordinary dishes under the fictitious byline of “Edith Adams.” This is one of the best dinner soups ever to come out of Edith Adams’ kitchen. Authentically European, it’s far superior to the Goulash my Austrian mother made. Truly, I cannot praise this outstanding recipe highly enough! Don’t omit a single ingredient: Each is essential to the soup’s full-bodied flavor.

Now the shocker: This soup takes 5-½-to-6-½ hours’ marination, cooking, and preparation time - but is so-o-o-o worth it!

This recipe requires extra time 

for marination

Bavarian Goulash Soup: 

2-to-3 lb. (1-1.5 kg) boneless chuck (“stewing beef”)

¾ c. (180 mL) white vinegar

6-¾ c. (1.6 L) water, divided 

¼ c. (60 mL) canola oil 

3 onions, finely chopped

3 garlic cloves, crushed and minced

5-½ fl. oz. (156 mL) can tomato paste

12 whole dried allspice berries

4 tbsp. (60 mL) paprika (see Note) 

1 tbsp. (15 mL) salt

1 tsp. (5 mL) dried coriander 

½ tsp. (2.5 mL) caraway seeds

¼ tsp. (1.2 mL) pepper

Sour cream, as garnish (optional)

Green onions, finely diced, as garnish (optional)

Trim the chuck and cut into ¾-inch cubes - smaller than you normally would if you were making stew. Combine vinegar and ¾ c. (240 mL) of the water; add meat and marinate 3 or 4 hours, turning occasionally. 

Heat oil in Dutch oven over low heat; add onions and garlic. Cook, covered, over low-to-medium heat, stirring two or three times until onions and garlic are soft and coated with oil, about 10 min. Add meat and vinegar marinade, cooking meat through, uncovered, on medium heat. Stir in remaining ingredients, including the remaining 6 c. water. Cover and simmer 2 hr. over low heat.

Remove lid and continue simmering, stirring occasionally for about 1 hr., until soup thickens. Soup will have reduced to about ⅔ its original volume, and meat will have disintegrated to thicken and flavor the broth. I garnish this soup with a dollop of sour cream and a little finely chopped green onion, but doing so is optional.

Note: Hungarian sweet paprika is best.

Start with fresh, nicely trimmed beef chuck. 

Marinate meat several hours in vinegar and water.

Add chopped onions.

Assemble and combine spices.

Stir in spices and tomato paste. 

Simmer, uncovered, to blend flavors and thicken soup.

Serve hot, garnished with dollops of sour cream.