Gulyásleves (Goulash Soup) (Hungary)

[nverland]

Gulyásleves (Goulash Soup) (Hungary)

¼ cup (60 ml) vegetable oil
2 onions, chopped
1 ½ lbs (675 g) beef chuck, trimmed and cut into
¾-inch (2 cm) cubes
Salt and freshly ground pepper to taste
¼ cup (60 ml) sweet paprika
2 tsp (10 ml) dried marjoram
2 tsp (10 ml) caraway seeds
2 cloves garlic, finely chopped
2 carrots, diced
2 parsnips, diced
5 cups (1.25 L) beef stock or water
1 ½ lbs (675 g) new potatoes, peeled and diced
1 tomato, cored and chopped
Rye bread for garnish (optional)

Heat oil in a large, heavy pot (Dutch oven) over moderate heat.
Add the onions, cover, and cook, stirring occasionally, until
soft and translucent, about 10 minutes. Increase the heat to
high, add the beef, and season with salt and pepper. Cook,
uncovered, stirring only once or twice, until the meat is lightly
browned, about 5 minutes. Stir in the paprika, marjoram, caraway,
and garlic and cook until fragrant, about 2 minutes. Add the
carrots, parsnips, and beef stock. Bring to a boil, reduce the
heat to low, and simmer covered until the beef is nearly tender,
about 40 minutes. Add the potatoes and cook, uncovered, until
tender, about 15 minutes. Stir in the tomato and cook for 2
minutes. Adjust the seasoning with salt and pepper to taste
and serve with rye bread if desired. Serves 4 to 6.