Name: Hungarian Goulash Soup (Gulyásleves)
Total time: 110 min
Yield: 4 servings
Cuisine: Gulyásleves
Ingredients: 500g beef chuck, cubed; 2 potatoes, peeled and cubed; 1 carrot, diced; 1 onion, chopped; 2 cloves garlic, minced; 400g canned tomatoes; 2 tbsp tomato paste; 1 tbsp Hungarian paprika; 1 tsp caraway seeds; Salt and pepper to taste; 2 tbsp vegetable oil

A traditional Hungarian soup made with beef, potatoes, carrots, and paprika, simmered to perfection.

Method

Heat oil in a large pot over medium heat. Brown the beef cubes in batches, setting aside when browned.
In the same pot, sauté onion and garlic until translucent.
Stir in tomato paste and cook for 2 minutes. Add canned tomatoes, paprika, and caraway seeds.
Return the beef to the pot, add potatoes, and season with salt and pepper.
Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours.
Stir occasionally and adjust seasoning before serving.
Serve hot, optionally with a side of crusty bread or sour cream.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.