Polish Goulash Soup

Method

1. In a large pot, brown the beef chuck over medium heat. Remove and set aside.
2. In the same pot, sauté onion, carrots, and celery until softened. Add garlic and cook for another 2 minutes.
3. Stir in tomato paste, paprika, and caraway seeds. Cook for 1-2 minutes.
4. Add the beef back to the pot, pour in beef broth, and bring to a simmer. Cook for 1.5-2 hours until the beef is tender.
5. Add potatoes and bell peppers to the pot and cook for another 20-25 minutes until the vegetables are tender.
6. Stir in vinegar and season with salt and pepper to taste.
7. Serve hot, optionally with a dollop of sour cream.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.